Description
This Smothered Burrito Recipe with Green Chile Sauce features tender shredded chicken mixed with flavorful spices and salsa, wrapped in large flour tortillas, baked to crispy perfection, and topped with a creamy, cheesy green chile sauce. Perfect for a comforting, hearty meal with authentic Mexican flair.
Ingredients
Scale
Burrito Filling
- 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
Green Chile Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 clove garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 4 ounces diced green chilies, mild
- 1/3 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper to prevent sticking and for easy cleanup.
- Prepare Filling: In a mixing bowl, combine the cooked, shredded chicken, salsa, ground cumin, dried oregano, shredded cheddar cheese, and chopped green onions until well mixed. Spoon about ½ cup of the chicken mixture in the center of each flour tortilla.
- Assemble Burritos: Fold the sides of each tortilla inward and then roll it up tightly like a burrito. Place each burrito seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil or spray with non-stick cooking spray to help achieve a crispy crust.
- Bake Burritos: Bake the assembled burritos in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
- Make Green Chile Sauce: While the burritos bake, melt butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in the all-purpose flour and cook, stirring constantly for about 3 minutes to form a roux. Add the minced garlic and stir for another 30 seconds. Gradually whisk in the chicken broth, then add cumin, dried oregano, salt, and freshly ground black pepper. Continue stirring and cooking until the sauce thickens, about 2-3 minutes. Remove from heat, then stir in diced green chilies, shredded cheddar cheese, and sour cream. Taste and adjust seasoning if needed.
- Broil Burritos: Remove the baked burritos from the oven and switch your oven setting to high broil. Spoon a generous amount of green chile sauce over each burrito and sprinkle with additional shredded cheddar cheese. Broil for 2-3 minutes, or until the cheese melts and bubbles.
- Serve: Serve the smothered burritos hot, optionally alongside authentic Mexican rice for a complete meal.
Notes
- Yield: Makes 6 burritos. Serving size is 1 burrito.
- Tortillas: Using uncooked flour tortillas and cooking them quickly before assembling enhances texture, but regular store-bought flour tortillas work well.
- Make Ahead: Both the chicken filling and green chile sauce can be prepared 1-2 days in advance and stored separately in the refrigerator for faster meal preparation.
- Variations: Substitute red enchilada sauce for a different flavor profile.
- Protein Swap: You can substitute chicken with carne asada steak or pork carnitas for variation in protein options.
Keywords: Smothered burrito, green chile sauce, baked burrito, Mexican recipe, chicken burrito, cheesy burrito, comfort food