Chile Chicken Burritos Recipe

March 25, 2019
These Smothered green Chile bird Burritos are great, and amazing easy to put together. They’re baked until crispy and smothered inside the great, home made inexperienced chile sauce.  

You don’t need to pre-cook dinner them for this recipe. just roll the fowl filling in the uncooked tortilla and it's going to bake flawlessly within the oven.

Chile Chicken Burritos Recipe

The raw tortillas are 10 million times higher than the cooked, packaged flour tortillas. They’re the best type I ever buy. I like the Tortilla Land logo fine. Costco sells a big bundle of them that we always buy–I freeze the extra % in order that I continually have them on hand.

The hen filling and inexperienced chile sauce can both be made an afternoon or two in superior, making dinner prep remarkable clean! keep them one by one, protected in the fridge.  you could additionally use rotisserie bird for the filling, or cook and shred your personal.

Chile Chicken Burritos Recipe

For the filling:

  • 3 cups cooked chicken , chopped or shredded
  • 1 1/2 cups of your favorite salsa
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano leaves , crushed
  • 1 1/5 cups shredded cheddar cheese
  • 2 green onions , chopped
  • 6 8 inch uncooked flour tortillas ( I prefer the tortilla land brand)
  • olive oil

For the Creamy Green Chile Sauce:

  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon garlic about 1 clove, minced
  • 2 cups low-sodium chicken broth , warmed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano leaves , crushed
  • salt and freshly ground black pepper to taste
  • 1 4 ounce can mild chopped green chilies
  • 1/3 cup cheddar cheese plus more for topping on burritos
  • 1/2 cup sour cream


  1. Preheat oven to four hundred°F. Line a baking sheet with foil.
  2. Mix chicken, salsa, cumin, oregano, cheese and onions. region a heaping 1/2 cup or so of the fowl aggregate in the middle of every tortilla.
  3. Fold the sides of the tortilla in and roll up like a burrito. vicinity seam-aspect down on baking sheet.
  4. Brush lightly with olive oil or spray with non stick cooking spray.
  5. Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
  6. In the meantime, put together sauce by melting butter in a medium saucepan over medium warmness. 
  7. Once melted and effervescent, whisk in flour and cook dinner, stirring continuously for approximately three minutes. 
  8. Upload minced garlic and stir for 30 seconds. regularly whisk in hen broth. 
  9. Add cumin, oregano, and a dash of salt and pepper and prepare dinner, stirring, until thickened, about 2-three minutes.
  10. Put off from warmth and stir in green chilies, cheese and bitter cream. Tastes and upload extra seasonings if wished.
  11. Remove burritos from oven and flip the oven to excessive broil. 
  12. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. 
  13. Broil for 2-3 minutes, or until cheese has melted. experience!
  14. I love to serve these with genuine Mexican Rice!

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