There’s something magical about smothered burritos, don’t you think? The way the sauce envelops the chicken, making every bite a comforting, savory experience. The roasted green chiles bring a smoky heat, not overwhelming, but just enough to make your taste buds dance. As the chicken simmers in the rich, flavorful sauce, the aromas fill the kitchen, mingling with the earthy spices and the sweet hint of garlic. It’s the kind of dish that makes your whole home feel warm, like a hug from the inside.
I love the moment when you first assemble the burritos—warm, soft flour tortillas that hold all the goodness together. The melted cheese and that saucy, tender chicken nestle perfectly inside, and just when you think it can’t get any better, you pour that extra sauce over the top. The way it seeps into the burrito, making everything extra moist and flavorful, is like the cherry on top of an already perfect dish.
And let’s not forget about the toppings—maybe a dollop of sour cream or some fresh cilantro for that burst of brightness. Or, if you’re like me, you might throw on some salsa for an added kick. Every bite is layered with textures and flavors that just work together, creating a meal that feels indulgent but not heavy. Whether you’re making these for a cozy weeknight dinner or to impress a crowd, these smothered green chile chicken burritos are always a hit. Trust me, it’s worth the extra effort when you get that first bite of creamy, spicy, cheesy goodness.
When it comes to making smothered green chile chicken burritos, it’s all about balancing flavors and textures. Each ingredient brings something essential to the table, whether it’s the richness of the chicken or the zesty punch of green chiles. Let’s take a closer look at what’s going into this delicious dish:
Key Ingredients for Smothered Green Chile Chicken Burritos
Chicken Breasts: Tender and juicy, the chicken breasts are the main protein in this recipe. They soak up all the spices and flavors from the sauce, becoming incredibly flavorful and moist after simmering.
Olive Oil: A touch of olive oil to sauté the onions and garlic, adding depth to the base of the sauce while helping to develop those rich, savory flavors.
Onion (Diced): Sweet and aromatic, the diced onion adds a savory base to the dish. As it cooks, it softens and releases its natural sweetness, enhancing the overall flavor.
Garlic (Minced): Aromatic and bold, garlic brings a layer of depth and richness to the sauce. When sautéed with the onion, it creates a fragrant foundation that makes your kitchen smell amazing.
Diced Green Chilies (Canned): These little chiles are the secret to the smoky heat that defines the dish. They add a mild but flavorful kick that works perfectly with the creamy sauce.
Sour Cream: Creamy and tangy, sour cream adds richness and a subtle tartness to the sauce, making it smooth and velvety. It helps mellow out the heat from the green chilies, creating a balanced flavor.
Chicken Broth: The liquid gold of the dish, chicken broth helps to create the base for the sauce, infusing it with extra savory flavor while keeping everything moist and tender.
Cumin: Earthy and warm, cumin adds a depth of flavor that complements the smoky chiles and other spices. It brings that classic Tex-Mex flavor profile we all love.
Chili Powder: The perfect seasoning for a little heat and complexity, chili powder deepens the flavor of the sauce without overpowering it, adding just the right amount of warmth.
Garlic Powder: A convenient way to infuse more of that savory garlic flavor throughout the sauce, garlic powder helps round out the overall taste without being too sharp.
Onion Powder: Onion powder adds a mellow, savory note that enhances the depth of the dish, balancing out the other spices and bringing all the flavors together.
Salt: Essential for seasoning, salt brings out the natural flavors of the ingredients, making everything taste more vibrant and well-balanced.
Black Pepper: A touch of black pepper gives a gentle kick of heat, rounding out the flavor profile and adding a subtle depth to the sauce.
Flour Tortillas: Soft and pliable, the tortillas are the perfect vessel to hold all the saucy goodness. Their mild flavor doesn’t compete with the filling but complements it perfectly.
Shredded Cheddar Cheese: Sharp and tangy, cheddar cheese adds richness and a comforting, melty texture to the burritos, enhancing the flavor in every bite.
Shredded Monterey Jack Cheese: Creamy and mild, Monterey Jack cheese melts beautifully, making the burritos extra gooey and cheesy.
Fresh Cilantro (Chopped): Fresh cilantro adds a burst of brightness and a pop of color to the dish. Its slightly citrusy flavor cuts through the richness of the cheese and sauce, balancing out the heavier elements.
Green Enchilada Sauce: A tangy and flavorful sauce that adds moisture and a bit of extra heat to the dish, making sure each bite is drenched in savory goodness.
Heavy Cream: Rich and luxurious, heavy cream brings an ultra-creamy texture to the sauce, helping it coat the chicken and cheese for a smooth, luscious finish.
How to Make Smothered Green Chile Chicken Burritos
- STEP 1: Heat olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- STEP 2: Add the chicken breasts to the skillet. Season them with salt, pepper, cumin, chili powder, garlic powder, and onion powder. Cook for about 6-8 minutes per side, or until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set aside to rest.
- STEP 3: In the same skillet, pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the diced green chilies, sour cream, and heavy cream. Bring the mixture to a simmer, allowing the sauce to thicken slightly, about 5-7 minutes.
- STEP 4: While the sauce simmers, shred the cooked chicken breasts using two forks. Add the shredded chicken back into the skillet with the sauce. Stir to combine, ensuring the chicken is well coated with the creamy sauce. Taste and adjust the seasoning with additional salt and pepper, if needed.
- STEP 5: Preheat your oven to 350°F (175°C). Warm the flour tortillas in the microwave for about 20 seconds or in a dry skillet for a minute on each side to make them more pliable.
- STEP 6: Spoon a generous amount of the chicken and sauce mixture onto each tortilla, then sprinkle with a handful of both shredded cheddar and Monterey Jack cheese. Roll the tortilla tightly around the filling, folding in the sides as you go to create a neat burrito.
- STEP 7: Place the assembled burritos in a baking dish, seam side down. Pour the remaining green enchilada sauce over the top of the burritos, ensuring they are evenly covered. Top with any remaining cheese.
- STEP 8: Bake the burritos in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the burritos are heated through.
- STEP 9: Remove the burritos from the oven and garnish with freshly chopped cilantro. Serve with a dollop of sour cream or salsa on the side, if desired. Enjoy!
Serving Suggestions for Smothered Green Chile Chicken Burritos
1. Serve with a Side of Mexican Rice: The soft, fluffy texture of Mexican rice is the perfect balance to the rich, saucy burritos. Add a sprinkle of fresh cilantro and a squeeze of lime for extra zest. It’s a side that complements without stealing the spotlight.
2. Pair with a Crisp Salad: A light, refreshing salad with romaine, avocado, and a tangy lime vinaigrette cuts through the creamy, cheesy richness of the burritos. The cool crunch adds a nice contrast to the warm, hearty dish.
3. Top with Sliced Avocados: For an extra layer of creaminess and a burst of freshness, top your smothered burritos with a few slices of ripe avocado. The buttery texture brings a whole new level of deliciousness to every bite.
What’s your favorite way to enjoy burritos like this? I’d love to hear how you make this dish your own!
How to Store Smothered Green Chile Chicken Burritos
If you’re lucky enough to have leftovers (or if you just want to make a big batch to enjoy later), storing these smothered green chile chicken burritos is a breeze. To keep them as fresh and flavorful as when you first made them, start by letting the burritos cool to room temperature. This helps prevent condensation from forming when you store them, which can make them soggy.
Once cooled, wrap each burrito tightly in foil or plastic wrap. If you’re planning on storing them for a few days, place the wrapped burritos in an airtight container or a resealable plastic bag. They’ll stay fresh in the fridge for up to 3-4 days, perfect for quick reheat-and-eat meals during the week.
If you’re thinking ahead and want to store them for longer, these burritos freeze beautifully. Just wrap them tightly in foil or plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy them, simply reheat from frozen in the oven at 350°F for about 30-35 minutes, or until they’re heated through. It’s like having a ready-made meal waiting for you whenever you need a comforting bite!
Conclusion
Well, there you have it! Smothered green chile chicken burritos are the ultimate comfort food, packed with layers of flavor that make every bite an absolute delight. From the smoky, spicy green chiles to the creamy, cheesy goodness, this dish is sure to be a hit at your dinner table. Whether you’re making it for a cozy weeknight meal or for a crowd, it’s the kind of dish that always delivers.
I hope you’re as excited to try this recipe as I was when I first made it! And if you do, I’d love to hear how it turns out for you. Do you have any fun twists or variations of your own? Or maybe a question or two about the recipe? Don’t hesitate to reach out – I’m always happy to chat about food and cooking.
Enjoy your smothered burritos, my friend. You’ve got a delicious meal ahead of you!
Smothered Green Chile Chicken Burritos
Description
Tender chicken wrapped in soft flour tortillas, smothered in a smoky, spicy green chile sauce, melted cheese, and a hint of tangy sour cream. Each bite is a perfect balance of heat, creaminess, and savory goodness, bursting with flavor.
Ingredients
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
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Stir in the minced garlic and cook for an additional 1 minute, making sure not to burn the garlic.
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Place the boneless, skinless chicken breasts into the skillet with the onions and garlic, cooking for 6-7 minutes per side until browned.
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Sprinkle the ground cumin, chili powder, paprika, oregano, and cayenne pepper over the chicken, ensuring both sides are coated evenly.
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Pour in the chicken broth and stir to combine, scraping any browned bits off the bottom of the skillet.
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Cover the skillet and reduce the heat to low, simmering for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
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Remove the chicken from the skillet and let it rest for a few minutes before shredding it with two forks.
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While the chicken is resting, stir the sour cream into the skillet sauce, mixing well to combine.
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Add the green chile enchilada sauce to the skillet, stirring to incorporate all the ingredients into a creamy sauce.
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Preheat your oven to 350°F (175°C).
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Lay out the four large flour tortillas on a clean surface.
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Divide the shredded chicken evenly among the tortillas, placing it in the center of each one.
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Spoon some of the creamy sauce mixture over the chicken in each tortilla.
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Sprinkle a handful of shredded cheddar cheese and Monterey Jack cheese on top of the chicken and sauce.
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Roll up each tortilla tightly, folding in the sides to create a burrito shape.
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Place the rolled burritos seam-side down in a baking dish.
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Pour the remaining sauce mixture evenly over the top of the burritos in the baking dish.
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Sprinkle the remaining cheddar and Monterey Jack cheese over the top of the sauce.
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Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
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Remove the burritos from the oven and let them cool for a few minutes before serving.
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While the burritos are cooling, garnish with chopped cilantro and drizzle with fresh lime juice.
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Top with the diced green chilies and diced tomatoes for added flavor and color.
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Serve the smothered green chile chicken burritos warm and enjoy!
Note
- If you prefer a spicier dish, increase the cayenne pepper or add fresh diced jalapenos to the sauce.
- For a lighter version, you can use Greek yogurt instead of sour cream.
- To save time, use pre-cooked rotisserie chicken and skip the browning and simmering steps.
- Feel free to swap the cheddar and Monterey Jack cheese for a different blend, like pepper jack or queso blanco, for more flavor.
- You can prepare the sauce and chicken mixture in advance, then assemble and bake the burritos when you're ready to serve.
