These Green Chile Chicken Smothered Burritos are a seriously delicious way to satisfy your craving for Mexican food. Simple ingredients, easy prep, incredible result!
Where are my Mexican food lovers? I know you’re out there. Friends, these Green Chile Chicken Smothered Burritos need to happen in your house. Please just trust me on this.
The filling is divinely simple. Shredded rotisserie chicken mixed with some sour cream, Monterey Jack cheese, and a can of diced green chiles rolled up into flour tortillas.
The wet burrito sauce is a variation of the one I do for my Turkey Black Bean Enchilada Bake (and for all my enchiladas) but this time I went green. It only takes a few minutes to cook up in a saucepan and it is wonderful.
The entire dish will take you less than an hour, from start to finish, and is an excellent choice for Cinco de Mayo. If you’ve got a group to feed, I’d suggest doubling the recipe to make 12.
A great choice for a fun special occasion but honestly easy enough to do anytime. My favorite kind of recipe!
Also on the plate is my Restaurant Style Mexican Rice which is at the top of my list of favorite sides. It has little bits of diced potato and carrot in it and it is SO good with these burritos.
Looking for more easy Mexican-inspired meals? Check out these incredible Chimichangas, my Crock Pot Chicken Tacos, and one of my all-time favorites – Shredded Mexican Beef.
Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown. Whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.
Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.
Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20 to 30 seconds to soften slightly.
To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.
Bake in preheated oven for 20 minutes. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted and the sauce is bubbly around the edges.
Sprinkle with sliced green onions and serve with additional toppings of your choice.
I made these for my wife and myself last night. We both agreed that they were the best we’ve had. Great recipe. Thank you so much! (Keep em’ coming)!
Oh, gonna have these for dinner tomorrow nite! Can’t wait. I have your cookbook and you’re a treat to watch on the food network! Thank you!
Delicious! I made this today and it is fantasric. Love the sauce and look forward to trying it with other burrito variations. It’s quite a dish full for one so I hope it freezes well! Thanks for a great recipe.
Hi V! Had 4 leftover chicken breast so I decided to make your green enchiladas at 930pm. All done and on the table in less than an hour and my teenage sons were eating it up! So easy and delicious! I still have chicken breast so now onto the Enchilada Casserole!
Your house sounds very much like mine! I remember those late dinner nights 🙂 I’m so glad the boys loved it. Thanks so much, K!
Delicious! This will become a staple. Since we have lived in West Texas for the last 45 years and we also prepare Thai dishes frequently, we used Hatch hot diced chilis; it was well within our tolerance for heat. We used simply spiced rotisserie chicken and chopped the pieces so that there was no stringiness. Thank you.
I made these yesterday because my brother was coming for a visit. After tasting them he said “This is wonderful! You should open a restaurant!” That is always a good compliment. Later my husband tried one when he came home after golfing. He agreed with my brother, saying: “Its a keeper!” Which in our house means that it is a recipe worth keeping and having on a regular basis. My tortillas were only about 9 inches in diamater so I ended up with 7 instead of 6 rolls. Thank you! Scrumptious!
just ran to the grocery store for the ingredients. looks great.
Hope you love it, Ann!
I made these and followed the recipe as is. It is fantastic! It really doesn’t get any easier that this! Thanks for a great recipe that will now enter into our monthly rotation. The next time I make it I may add some chopped onions to filling and might give the hot green chiles a whirl. Now I will have to check out other recipes you have on your site. You have been vetted and considered legit!
Hey Valerie! This recipe looks amazing! I’m sharing it in my Friday Gazette email and sending my readers here to get it for their own files.
I just popped over from Christy’s Southern Plate and had to share your recipe on facebook – easy with your button under the recipe! Following you on facebook now as well.
I just made these enchiladas for dinner. Have not eaten yet, but if they taste as good as the sauce is, I’ll be in 7th heaven. Thank you for such a wonderful recipe.
I hope you loved them, Barbara!
Absolutely delish! Very easy I had left over chicken that I had roasted. Valerie you are my new favorite site for recipes. Thank you will be making for company.
I love anything with green chile and these are perfect! So good and that melty cheese on top, yum!
Delish!! I could eat that today and tomorrow and the next day. lol.
This delicious recipe is so easy to inhale in one sitting! It’s so good!
So flavorful and delicious. This is sure to be a family favorite at our house!
I’d love to adapt recipe to Paleo. Suggestions other than omit tortilla or use gluten free?
I’m afraid I’m not familiar enough with the restrictions of the Paleo diet to make a solid recommendation here.
Just popping in to say that I made this recipe tonight and my family went crazy over it! The only thing I changed was that I didn’t have any rottiserie, so I diced and pan fried about 1.5 lbs of chicken. Few grocery chains here in New England carry green enchilada sauce, but Whole foods has it.
I am going to try this awesome recipe tonight! Can not wait.
I could seriously eat these every night of the week. Such a great recipe!
My family feels exactly the same way! I’m so glad you loved it, Milisa!
time. I will share this one!
Such an awesome recipe! Just like the burritos at my favorite Mexican restaurant!
This sounds very good! But can you throw one together using Ground Beef instead? As my adult Daughter is tired of so much chicken used in a bunch of other recipes. And I know others would like the same made up, too.
Hi Roger. I imagine it would work out well with cooked ground beef. If you try it let me know how it worked out!
hi valerie, this looks amazing & i can’t wait to make. i do have 1 ?
are the nutritional values listed above for the whole recipe or 1 serving?
Hi Karen. The nutritional value is based on one serving (one burrito).
Hubby and I just loved these! I am making them again this week!
Made these today for supper and my family loved them. Thanks for sharing such a simple but delicious recipe. I’ll definitely make this again!
OMG these were so good. Made a double batch because my husband got a rotisserie chicken on steroids !! Followed the recipe exactly and they turned out fantastic, I can’t think of anything to add or change (although I probably put more Jack cheese in the chicken mixture) I will definitely be making these again !!
The family loved it. Thank you for this recipe! This will be a new one in our rotation.
I could drink salsa verde by the gallon.. I cannot wait to try this recipe!
How many pounds of chicken is 3 cups cooked?
If you’re cooking your own chicken you’ll need about 1-1/2 pounds.