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Green Chile Chicken Burritos

Delicious smothered green chile chicken burritos with a homemade green chile sauce, featuring tender shredded chicken mixed with cheese, salsa, and spices, then baked until golden and topped with creamy sauce.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

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

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
  2. Make the filling: Mix chicken, salsa, cumin, oregano, cheese and onions in a bowl.
  3. Place a heaping 0.5 cup of the chicken mixture in the center of each tortilla.
  4. Fold the sides of the tortilla in and roll up tightly like a burrito.
  5. Place seam-side down on baking sheet.
  6. Brush lightly with olive oil or spray with non-stick cooking spray.
  7. Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
  8. While burritos bake, make the green chile sauce: Heat butter in a medium saucepan over medium heat.
  9. Whisk in flour and cook, whisking constantly, for 1-2 minutes until lightly golden brown.
  10. Whisk in chicken broth, cumin, oregano, salt, and pepper.
  11. Increase heat to medium-high and bring mixture to a boil.
  12. Reduce heat to maintain a low simmer and whisk lightly until thickened.
  13. Stir in diced green chilies, cheese, and sour cream.
  14. Pour green chile sauce over baked burritos and serve.

Notes

These burritos can be assembled ahead of time and frozen before baking. For a spicier version, use hot green chilies instead of mild. Serve with additional sour cream, cilantro, avocado, or hot sauce.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: Mexican

Nutrition

  • Calories: 480
  • Sugar: 3
  • Sodium: 1200
  • Fat: 22
  • Saturated Fat: 11
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 35
  • Fiber: 2
  • Protein: 38
  • Cholesterol: 95