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Smothered Green Chile Chicken Burritos

Cheesy chicken-filled burritos smothered in a creamy green chile sauce and broiled until bubbly.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 3 cups cooked chicken, chopped or shredded
  • 1 1/2 cups salsa your favorite kind
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 1 1/4 cups shredded cheddar cheese
  • 2 green onions, chopped
  • 6 large flour tortillas
  • olive oil for brushing on burritos
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 clove garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • salt and freshly ground black pepper to taste
  • 4 ounces diced mild green chilies
  • 1/3 cup shredded cheddar cheese
  • 1/2 cup sour cream

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment.
  • Make the filling: in a mixing bowl, combine the chopped or shredded chicken, 1 1/2 cups salsa, 1 1/2 teaspoons cumin, 1/2 teaspoon dried oregano, 1 1/4 cups shredded cheddar, and chopped green onions; stir until evenly mixed.
  • Assemble burritos: place a large tortilla on a flat surface, add a heaping 1/2 cup of the chicken mixture in the center, fold the sides in and roll tightly; repeat with remaining tortillas and filling.
  • Arrange burritos seam-side down on the prepared baking sheet and lightly brush the tops with olive oil.
  • Bake the burritos at 400°F for 20–25 minutes, or until the tortillas are golden brown and crisp.
  • Make the green chile sauce: in a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook, stirring constantly, about 3 minutes until slightly golden.
  • Add the minced garlic to the roux and stir 30 seconds, then gradually whisk in 2 cups low-sodium chicken broth until smooth.
  • Stir in 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, and salt and pepper to taste; cook, stirring, until the sauce thickens, about 2–3 minutes.
  • Remove the sauce from heat and stir in the 4 ounces diced mild green chilies, 1/3 cup shredded cheddar, and 1/2 cup sour cream until smooth; taste and adjust seasonings if needed.
  • Broil: remove baked burritos from the oven and switch the oven to high broil. Spoon some green chile sauce over each burrito and sprinkle with additional shredded cheddar.
  • Broil for 2–3 minutes, watching closely, until the cheese is melted and bubbling. Serve immediately.

Equipment

  • Baking Sheet
  • foil or parchment
  • Medium Saucepan
  • Whisk
  • Mixing Bowl
  • Spatula or spoon
  • Measuring Cups and Spoons

Notes

  • I prefer to use uncooked flour tortillas and quickly cook them myself, but regular flour tortillas work fine.
  • The chicken filling and green chile sauce can be made 1–2 days ahead and stored separately in the fridge.
  • When freezing, do not add sour cream to the sauce; add it when reheating.
  • To bake from frozen: cover burritos with foil and bake at 350°F for 40 minutes, then uncover and bake 15–20 minutes until heated through and crisp.