Description
Green Chile Chicken Smothered Burrito combines tender, juicy chicken with smoky roasted green chiles, wrapped in a warm tortilla and covered in a rich, creamy, and savory green chile sauce. This comforting Southwestern dish balances smoky heat, creamy textures, and hearty flavors, perfect for a zesty dinner or impressing guests with bold, flavorful cuisine.
Ingredients
Scale
Chicken and Aromatics
- 1.5 lbs chicken breast or thighs, boneless and skinless
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons cooking oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Green Chiles and Sauce
- 4–5 fresh green chiles (such as Anaheim or Hatch), roasted, peeled, seeded, and chopped
- 1 cup chicken broth
- 1/4 cup cream (optional)
- 1/2 cup shredded cheese (cheddar or Monterey Jack), plus extra for topping
- 1 tablespoon chopped fresh cilantro
Burrito Assembly
- 4–6 large flour tortillas (or gluten-free tortillas for a gluten-free option)
- Lime wedges, for serving
Optional Garnishes
- Fresh cilantro leaves
- Diced tomatoes
- Sliced avocado
- Sour cream or Mexican crema
Instructions
- Prepare the Chicken: Heat oil in a skillet over medium heat. Add diced onion and garlic, cooking until softened. Add chicken, cumin, chili powder, salt, and pepper. Cook until golden and fully cooked through, then shred or dice the chicken for even distribution in the burrito.
- Roast and Prep the Green Chiles: Roast the green chiles under a broiler or grill until skins blister and char. Peel away the skins and remove seeds to reduce heat if desired. Chop chiles into bite-size pieces.
- Make the Green Chile Sauce: In a saucepan, simmer chopped roasted green chiles with chicken broth, onions, garlic, and seasonings until thickened. Stir in cream and shredded cheese for extra richness, then remove from heat.
- Assemble the Burritos: Warm tortillas until pliable. Lay a generous portion of shredded chicken in the center of each tortilla, sprinkle with cheese and chopped cilantro, then roll tightly. Place seam-side down in a baking dish or skillet.
- Smother and Bake: Pour the prepared green chile sauce evenly over each burrito to cover completely. Sprinkle additional cheese on top if desired. Bake at 375°F (190°C) for about 15 minutes until bubbly and cheese is melted.
Notes
- Use fresh roasted green chiles for the best smoky flavor compared to canned.
- Adjust spices separately in chicken and sauce to find the perfect balance.
- Don’t overfill burritos to prevent tearing the tortillas.
- For maximum gooeyness, sprinkle cheese both inside and on top of the burritos before baking.
- Cover with foil after baking to keep burritos moist and allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Keywords: green chile chicken burrito, smothered burrito, southwestern recipe, baked burrito, spicy chicken burrito, gluten-free burrito