Green Chile Chicken Smothered Burritos – Easy & Cheesy Comfort Food!

Craving Comfort Food?

Are you one of the millions of home cooks who, according to recent food trends, are actively seeking out easy, flavorful, and comforting meals to share with family? If so, you’ve landed in the perfect spot! These Green Chile Chicken Smothered Burritos are an irresistible combination of zesty green chile sauce and tender shredded chicken, all wrapped up in soft flour tortillas and baked to cheesy perfection. Whether you’re a seasoned fan of classic Mexican cuisine or simply adore a good, hearty comfort food dish, this recipe is guaranteed to become a weeknight favorite!

Irresistible Ingredients for Green Chile Chicken Smothered Burritos

The magic of these smothered burritos lies in the simplicity and quality of their ingredients. We’ve focused on creating a deeply flavorful yet straightforward dish that celebrates the bright, slightly spicy notes of green chiles.

For the Chicken and Sauce Base:

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Thighs offer more moisture and fat, resulting in tender, easily shreddable meat. Breasts cook faster but can dry out if overcooked.
• 1 tbsp Olive Oil: A good quality extra virgin olive oil for sautéing.
• 1 large Yellow Onion, finely chopped: Adds a sweet, pungent base.
• 3-4 cloves Garlic, minced: Essential for aromatic depth.
• 1 (10 oz) can Diced Green Chiles, undrained: This is the star! Use mild or hot depending on your preference. The juice adds flavor.
• 1 (4 oz) can Diced Green Chiles, undrained (optional, for extra chile kick): Double up if you love that zesty green chile flavor!
• 1 cup Chicken Broth: Provides liquid for the sauce and helps meld flavors. Low sodium is a good choice.
• 1 tsp Cumin: Earthy, warm, and slightly smoky.
• 1/2 tsp Dried Oregano: A classic pairing with Mexican flavors.
• Salt and freshly ground Black Pepper, to taste: Essential for bringing out all the flavors.
• 1/4 cup Chopped Fresh Cilantro (optional): Adds a bright, fresh finish.

For Assembling the Burritos:

• 8-10 large Flour Tortillas (10-inch): Soft and pliable for easy rolling. Warming them up is key!
• 2 cups Shredded Cheese: A Monterey Jack, Colby Jack, or Mexican blend melts beautifully and offers a mild, creamy flavor.

For Optional Toppings:

• Sour Cream or Greek Yogurt
• Salsa
• Diced Avocado or Guacamole
• More Fresh Cilantro
• Sliced Jalapeños (for those who like it extra spicy!)

Timing is Everything

Compared to many similar comfort food recipes that can take upwards of 1.5 to 2 hours, these Green Chile Chicken Smothered Burritos are relatively quick to assemble, making them perfect for busy weeknights or a relaxed weekend meal. The active prep is minimal, with most of the time dedicated to simmering and baking.

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps to create your own batch of incredibly satisfying smothered burritos.

Step 1: Shred the Chicken

If your chicken is not already cooked, poach or bake the chicken breasts or thighs until fully cooked through (internal temperature of 165°F or 74°C). Once cooked, let it cool slightly, then shred it using two forks or your hands. Alternatively, you can cook the chicken directly in the simmering sauce in step 4 if you prefer, but shredding first ensures even distribution of chicken throughout the filling.

Step 2: Sauté Onions and Garlic

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Add Chiles and Spices

Pour in the diced green chiles (both cans, including the juice for maximum flavor). Add the cumin, oregano, salt, and pepper. Stir well to combine with the onions and garlic.

Step 4: Create the Sauce

Pour in the chicken broth. Bring the mixture to a gentle simmer. Let it cook for about 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning as needed.

Step 5: Combine Chicken and Sauce

Add the shredded chicken to the skillet with the green chile sauce. Stir to coat the chicken completely. If using fresh cilantro, stir it in now. Let it simmer gently for another 5 minutes so the chicken absorbs the delicious flavors.

Step 6: Warm Tortillas

While the chicken is simmering, warm your flour tortillas. You can do this a few ways: briefly in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a slight char and pliability. This step is crucial to prevent them from tearing when rolling.

Step 7: Assemble the Burritos

Lay out a warmed tortilla. Spoon a generous amount of the green chile chicken mixture into the center. Sprinkle a good portion of shredded cheese over the filling. Fold in the sides of the tortilla, then tightly roll it up from the bottom, tucking the filling in as you go. Repeat with the remaining tortillas and filling.

Step 8: Smother and Bake

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Place the assembled burritos seam-side down in the dish. Spoon the remaining green chile sauce (you might want to reserve a little for serving if you like extra sauce) over the top of the burritos, ensuring they are well-covered. Sprinkle the remaining shredded cheese generously over the sauce. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the burritos are heated through.

Step 9: Serve and Enjoy!

Let the burritos rest for a few minutes after removing them from the oven. Serve hot, garnished with your favorite toppings like sour cream, salsa, avocado, or extra cilantro. Enjoy the ultimate comfort food experience!

Nutritional Highlights

While the exact nutritional values can vary based on specific ingredients and portion sizes, these Green Chile Chicken Smothered Burritos typically offer a good balance of protein and carbohydrates. A serving generally contains:

• Calories: Approximately 450-600 calories
• Protein: Around 25-35g (from chicken and cheese)
• Carbohydrates: Around 30-45g (from tortillas and sauce)
• Fat: Around 20-35g (from cheese, chicken thighs if used, and oil)

(Note: This is an approximation. For precise nutritional information, you would need to calculate based on exact ingredients used.)

Healthier Alternatives

Looking to lighten up this comfort classic without sacrificing flavor? Try these swaps:

• Leaner Protein: Use chicken breast and ensure it’s not overcooked. You could also try shredded turkey for even leaner protein.
• Whole Wheat Tortillas: Opt for smaller, whole wheat tortillas for added fiber and fewer refined carbs.
• Reduced Fat Cheese: Use a reduced-fat Monterey Jack or a blend.
• Greek Yogurt: Substitute sour cream with low-fat Greek yogurt for a creamy topping with more protein and less fat.
• Lower Sodium Broth: Always a good choice to manage sodium intake.
• Extra Veggies: Finely chopped bell peppers (any color) can be sautéed with the onions for added nutrients and flavor.

Serving Suggestions

These smothered burritos are a meal in themselves, but they pair wonderfully with:

• A simple side salad with a light vinaigrette.
• Mexican rice or cilantro-lime rice.
• Refried beans or black beans.
• A dollop of fresh pico de gallo for a burst of freshness.

Common Mistakes to Avoid

• Dry Chicken: Overcooking chicken, especially breasts, will result in tough, dry meat. Poaching or baking until just done is key.
• Tearing Tortillas: Not warming tortillas sufficiently before assembling will make them brittle and prone to tearing, leading to messy burritos.
• Under-seasoning: Don’t be shy with salt and pepper! Taste the sauce and filling before assembling and adjust.
• Not Enough Sauce: Smothered burritos should be “smothered”! Ensure you have enough sauce to generously cover the burritos before baking.
• Burning Garlic: Garlic burns quickly. Add it towards the end of sautéing onions and stir frequently.

Storing Your Masterpiece

Leftover Green Chile Chicken Smothered Burritos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until heated through. The sauce might thicken upon standing, so you may want to add a splash of broth or water when reheating.

Ready to Smother?

These Green Chile Chicken Smothered Burritos are more than just a meal; they are a warm hug in food form. They strike that perfect balance of being easy enough for a weeknight but impressive enough for guests. The creamy, cheesy, and slightly spicy profile is universally loved and sure to become a favorite in your recipe rotation. So gather your ingredients, get ready for some serious comfort, and let’s make these delicious smothered burritos!

Frequently Asked Questions

Green Chile Chicken Smothered Burritos Recipe Delight

• Author: Chef Mia

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Description

Are you craving a hearty and satisfying meal that’s bursting with flavor? Look no further! TheseGreen Chile Chicken Smothered Burritosare an irresistible combination of zesty green chile sauce and tender chicken wrapped in soft flour tortillas. Whether you’re a fan of classic Mexican cuisine or just love a good comfort food recipe, this dish is a must-try!

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Ingredients

Scale 1x2x3x

• 2 tablespoonsvegetable oil
• 3 tablespoonsflour
• 1 cuplow-sodium chicken broth
• 14-ounce can green enchilada sauce(recommended brand: Hatch)
• 1 teaspoonground cumin
• ¼ teaspoonsalt
• Freshly ground black pepper to taste
• 3 cupsshredded rotisserie chicken
• 4-ounce can mild diced green chiles, drained
• ½ cupsour cream
• 1 cupshredded Monterey Jack cheese
• ½ teaspoonsalt
• Freshly ground black pepper to taste
• 6burrito-sized flour tortillas (10-inch)
• 2 cupsshredded cheese(sharp cheddar and Monterey Jack blend)
• ¼ cupthinly sliced green onions
• Fresh cilantro
• Avocado
• Extra sour cream
• Hot sauce or salsa

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Instructions

1. Heat the vegetable oil in a medium saucepan overlow heat.
2. Whisk in the flour, cooking and whisking constantly for about 1-2 minutes until it starts to lightly brown.
3. Gradually whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper.
4. Increase the heat tomedium-high, bringing the mixture to a boil.
5. Once boiling, reduce the heat to a simmer and whisk until the sauce thickens. Set it aside.
6. In a large mixing bowl, combine the shredded chicken, diced green chiles, sour cream, and shredded Monterey Jack cheese.
7. Season the mixture with salt and freshly ground black pepper.
8. Preheat your oven to350°Fand grease a 13×9-inch baking dish with non-stick cooking spray.
9. Warm the flour tortillas in the microwave for 20-30 seconds between paper towels.
10. Divide the chicken filling evenly between the tortillas, folding the edges over and rolling them up.
11. Place the burritos seam-side down in the prepared baking dish.
12. Pour the green burrito sauce over the burritos and cover the dish with foil.
13. Bake the covered burritos for20 minutes.
14. Remove the foil, sprinkle the shredded cheese over the top, and bake for another10 minutesuntil the cheese is melted and bubbly.
15. Garnish with sliced green onions and serve with your favorite toppings!

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Notes

Use Hatch brand green enchilada sauceif you can find it. The flavors are authentic and bring out the best in the green chile sauce.
For extra creaminess, add a bit more sour cream to the burrito filling.
To make this dish spicier, swap out the mild green chiles for medium or hot varieties.
You can also add cooked rice or beans to the filling for a heartier burrito.