These Smothered Burritos are filled with shredded chicken, cheese and spices, baked until crispy, and then smothered in the best homemade green chile sauce.
These Smothered Burritos are loaded up with destroyed chicken, cheddar and flavors, prepared until fresh, and afterward covered in the best natively constructed green chile sauce.
WHAT I LOVE ABOUT GREEN CHILI BURRITOS:
- Without any preparation. They’re made with genuine, new fixings (no canned enchilada sauce or canned “cream of” soups!) since we should all concur at this point that everything tastes better without any preparation! 😉
- Eatery quality. They’re similarly just about as great as anything you’d get at your #1 Mexican Restaurant! Serve them with Authentic Mexican Rice, refried beans or charro beans!
- Freezable! I like to twofold the formula and serve half for supper, at that point freeze the other half for one more evening.
These Smothered Burritos are filled with shredded chicken, cheese and spices, baked until crispy, and then smothered in the best homemade green chile sauce
Ingredients
Chicken filling:
- 3 cups cooked chicken , chopped or shredded
- 1 1/2 cups salsa , your favorite kind
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano leaves , crushed
- 1 1/4 cups shredded cheddar cheese
- 2 green onions , chopped
- 6 large flour tortillas*
- olive oil , for brushing on burritos
Green Chile Sauce:
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 clove garlic , minced
- 2 cups low-sodium chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano leaves , crushed
- salt and freshly ground black pepper , to taste
- 4 ounces mild chopped green chilies
- 1/3 cup cheddar cheese
- 1/2 cup sour cream.
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
- Make the filling: Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
- Fold the sides of the tortilla in and roll up tightly like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
- Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
- Make the sauce: Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
- Broil: Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted.
- Serve with Authentic Mexican Rice!.
Notes
- Tortillas: I prefer to use uncooked flour tortillas, but regular flour tortillas work as well. Make ahead Instructions: The chicken filling and green chile sauce can both be made a day or two in advanced, making dinner prep super easy! Store them separately, covered in the fridge. Freezing Instructions: Make the burrito filling as instructed and roll up in tortillas (either uncooked or regular tortillas). Place in a freezer ziplock bag. Make the sauce but do not add the sour cream. Freeze sauce in a separate container. To bake from frozen place frozen burritos on a lined baking sheet, cover with tinfoil and bake at 350 degrees for 40 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside. Add frozen sauce to a saucepan and warm. Stir in sour cream. Serve over cooked burritos.
