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Tender shredded chicken simmered in a savory green chile sauce, wrapped with rice and cheese in a warm tortilla, then baked until bubbly. A hearty and comforting Southwest classic that's perfect for dinner.
Cook and Shred the Chicken
Prepare for Assembly
Tender shredded chicken simmered in a savory green chile sauce, wrapped with rice and cheese in a warm tortilla, then baked until bubbly. A hearty and comforting Southwest classic that's perfect for dinner.
This southwest recipe takes 65 minutes to prepare and yields 4 servings. At 839.22 calories per serving with 62.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Assemble the Burritos
Bake to Perfection
Rest and Serve
Mix 1 cup of canned black beans or pinto beans (rinsed and drained) into the chicken filling for extra fiber and flavor.
Sauté one finely chopped jalapeño with the onion, or add a pinch of cayenne pepper to the chicken mixture for an extra kick.
This recipe works wonderfully with shredded pork carnitas or slow-cooked shredded beef instead of chicken.
Replace the chicken with 2 cups of cooked black beans and 1 cup of corn kernels. Sauté with bell peppers and follow the same steps.
The chicken provides high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
Carbohydrates from the tortillas and rice offer a significant source of energy to fuel your body and brain throughout the day.
Green chiles are a source of capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
Each burrito contains approximately 885 calories, depending on the specific brands of tortillas, cheese, and sauce used. This is a hearty, full meal.
This burrito is a good source of protein from the chicken. However, it is also high in calories, sodium, and saturated fat due to the cheese and large flour tortilla. To make it healthier, you can use whole wheat tortillas, reduce the amount of cheese, and serve it with a side salad instead of rice inside.
Yes, this is a great make-ahead meal. You can prepare the chicken filling up to 3 days in advance and store it in the refrigerator. You can also fully assemble the burritos (without the sauce and topping) and refrigerate for up to 24 hours before baking.
Canned diced green chiles are the easiest and most common choice. You can find them in mild, medium, or hot varieties. For a more authentic, deeper flavor, you can use roasted and peeled Hatch green chiles if they are available in your area.
The most common reason for tortillas cracking is that they were too cold or dry. It's essential to warm them just before filling to make them soft and pliable. See Step 2 for instructions on how to properly warm them.
Absolutely! Boneless, skinless chicken thighs are a great substitute. They have more fat, which makes them very tender and flavorful when simmered and shredded. The cooking time will be similar.
This recipe goes great with these complete meals
Layers of tender chicken, corn tortillas, and Monterey Jack cheese baked in a creamy, tangy green chile sauce. This comforting casserole is a weeknight dinner dream, delivering all the flavor of enchiladas without the fuss of rolling.
Plump, juicy shrimp marinated in a zesty blend of tequila, lime juice, and cilantro, then grilled to smoky perfection. These skewers are the ultimate summer appetizer or light dinner, ready in under 30 minutes!
A creamy, crunchy coleslaw with a smoky kick from chipotle peppers and a tangy lime finish. This Southwest-inspired slaw is the perfect side for tacos, burgers, or pulled pork, ready in just 10 minutes.
A hearty salad with tender chicken, black beans, corn, and avocado, all tossed in a creamy, smoky chipotle ranch dressing. It's a perfect, satisfying lunch or dinner that's packed with flavor and ready in under 30 minutes.
