Description
This Smothered Burrito recipe features tender chicken filling wrapped in warm flour tortillas, baked to golden perfection, and topped with a creamy, flavorful green chile sauce. The dish is broiled briefly to melt cheese over each burrito, creating a crispy, cheesy top and rich sauce combination. Perfect for a hearty dinner served alongside authentic Mexican rice.
Ingredients
Scale
Burrito 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, 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
- Salt and freshly ground black pepper, to taste
- 4 ounces diced green chilies, mild
- 1/3 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper to prepare for baking the burritos.
- Make the Filling: In a mixing bowl, combine the chopped chicken, salsa, cumin, oregano, shredded cheddar cheese, and chopped green onions. This mixture forms the flavorful filling for your burritos.
- Assemble Burritos: Place a heaping ½ cup of the chicken mixture in the center of each flour tortilla. Fold the sides in and roll the tortilla tightly like a burrito. Place each burrito seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil or spray with non-stick cooking spray to enhance browning.
- Bake Burritos: Bake the burritos in the preheated oven at 400°F for 20-25 minutes until they are golden brown and crispy on the outside.
- Prepare Green Chile Sauce: While the burritos bake, melt butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in the flour and cook for about 3 minutes, stirring constantly to form a roux. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, salt, and pepper. Stir and cook until the sauce thickens, about 2-3 minutes. Remove from heat and stir in diced green chilies, shredded cheddar cheese, and sour cream. Adjust seasoning to taste.
- Broil With Sauce: After baking, switch your oven to HIGH broil. Remove the burritos from the oven and ladle a spoonful of green chile sauce over each one. Top each with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the smothered burritos warm with authentic Mexican rice or your preferred side dish for a complete meal.
Notes
- Yield: Makes 6 burritos, with one burrito per serving.
- Tortillas: Uncooked flour tortillas can be quickly warmed before assembling, but regular flour tortillas work well too.
- Make Ahead: Both the chicken filling and green chile sauce can be prepared 1-2 days in advance and stored separately in the fridge for easy meal prep.
- Variations: Substitute green chile sauce with red enchilada sauce for a different flavor profile.
- Protein Options: Swap chicken with steak (carne asada) or pork carnitas for variety.
Keywords: Smothered burrito, green chile sauce, chicken burrito, baked burrito, Mexican recipe, easy dinner, comfort food