Smothered Green Chile Burrito
Tender shredded chicken wrapped in warm tortillas, generously smothered in a zesty homemade green chile sauce and melted cheese. A true taste of New Mexico comfort food, perfect for a hearty dinner.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Cook and Shred the Chicken
- b.Place chicken breasts in a saucepan and add enough water to cover by one inch. Bring to a boil, then reduce heat to a gentle simmer.
- c.Simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- d.Remove the chicken from the water and let it cool for 5-10 minutes. Using two forks, shred the chicken into bite-sized pieces.
- e.In a medium bowl, toss the shredded chicken with onion powder, garlic powder, 1 tsp of cumin, 0.5 tsp of salt, and black pepper until evenly coated. Set aside.
- 2
Step 2
- a.Prepare the Green Chile Sauce
- b.Heat vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- c.Stir in the minced garlic and cook for another minute until fragrant.
- d.Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
- e.Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Once all the broth is incorporated, bring the mixture to a simmer.
- f.Stir in the chopped green chiles, the remaining 1 tsp of cumin, Mexican oregano, and the remaining 0.75 tsp of salt.
- g.Reduce the heat to low and let the sauce simmer gently for 10-15 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- 3
Step 3
- a.Assemble the Burritos
- b.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- c.Warm the tortillas to make them pliable. You can wrap them in a damp paper towel and microwave for 30 seconds, or warm them one by one in a dry skillet over medium heat for 15-20 seconds per side.
- d.Lay a warm tortilla on a flat surface. Spoon about 1/4 of the shredded chicken mixture in a line down the center.
- e.Fold in the short sides of the tortilla, then roll it up tightly from the bottom. Place the burrito seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- 4
Step 4
- a.Smother and Bake
- b.Pour the warm green chile sauce evenly over the burritos, ensuring they are completely covered.
- c.Sprinkle the shredded Monterey Jack cheese over the top of the sauce.
- d.Bake on the middle rack for 15-20 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden brown at the edges.
- 5
Step 5
- a.Garnish and Serve
- b.Carefully remove the baking dish from the oven and let the burritos rest for 5 minutes. This allows them to set and makes them easier to serve.
- c.Serve immediately, garnished with a dollop of sour cream and a sprinkle of fresh cilantro.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a shortcut, use a pre-cooked rotisserie chicken. You'll need about 3 cups of shredded meat.
- 2To prevent tortillas from cracking, ensure they are warm and pliable before rolling. Don't skip this step!
- 3For a richer, creamier sauce, stir in 1/4 cup of heavy cream or sour cream into the sauce at the very end of simmering, just before pouring over the burritos.
- 4Don't overfill the burritos. It's tempting, but it makes them difficult to roll and they might burst while baking.
- 5The green chile sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.
Adapt it for your goals.
Meat
Substitute the shredded chicken with shredded beef (chuck roast) or pork (carnitas) for a different flavor profile.
VegetarianVegetarian
Make it vegetarian by replacing the chicken with a mixture of black beans, pinto beans, and corn. Use vegetable broth in the sauce.
FillingFilling
Add 1 cup of cooked rice (like Spanish rice or cilantro-lime rice) to the chicken filling for a more substantial burrito.
CheeseCheese
Use a different cheese blend, such as a Mexican blend, cheddar, or a mix of Monterey Jack and Asadero cheese.
Why this is on our healthy list.
Excellent Source of Protein
The chicken provides high-quality protein, which is vital for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Metabolism-Boosting Capsaicin
Green chiles contain capsaicin, a compound known for its potential to slightly boost metabolism and provide anti-inflammatory benefits.
Rich in B Vitamins
Chicken is a good source of essential B vitamins like Niacin (B3) and Pyridoxine (B6), which play a key role in energy metabolism and brain function.
Frequently asked questions
Authentic New Mexican green chiles, particularly from Hatch, are the gold standard for their unique flavor. If you can't find them, Anaheim or Poblano peppers are good substitutes. You can use fresh roasted, frozen, or canned chopped green chiles.