Warm and crispy flour tortillas stuffed with seasoned chicken, salsa, cheese, and green onions, baked to golden perfection, then bathed in a creamy green chile sauce and broiled with melted cheese. Homestyle, savory, and irresistibly comforting.

WHY YOU WILL LOVE THIS RECIPE

• Crunchy baked burritos filled with tender, flavorful shredded chicken

• Creamy, mildly spicy green chile sauce adds richness and depth

• Family-friendly and easily customizable for spice or cheese preferences

• Great make-ahead option—assemble, chill, and bake later

• Cozy, satisfying, with Tex-Mex flair that feels like comfort food elevated

Smothered Green Chile Chicken Burritos

Envision the scene: golden-browned burritos emerging from the oven, the tortillas slightly crisp and piping hot. Each one is generously filled with shredded chicken, bright salsa, melted cheddar, and tangy green onion. But the real magic comes next—drizzling a velvety, spicy green chile cheese sauce over the top and broiling until cheese bubbles and edges begin to brown. It’s the kind of dish that hugs you from the inside.

The filling is simple but deeply satisfying. Chicken, salsa, chopped green onions, warming spices like cumin and oregano, and cheddar cheese mix together into a creamy, flavorful blend that works beautifully wrapped inside a tortilla. Baking them gives the tortillas structure and crunch while warming the filling through.

The sauce is rich and lovely—starting with a classic roux (butter and flour), then whisked into savory chicken broth and seasoned with garlic, cumin, and oregano. Once thickened, chopped green chiles brighten it up, and the addition of sour cream and cheddar transforms it into a lush, tangy coating that clings to the burritos.

This dish is perfect for busy weeknights or weekend dinners when you want something comforting and indulgent but manageable in effort. The components are approachable and the meal comes together beautifully without fancy techniques. Plus, it’s flexible—turn up the heat with spicier chiles, use a different cheese blend, or substitute turkey or rotisserie chicken.

Each bite blends texture and flavor: crisp tortilla giving way to tender chicken, cheese, and salsa, followed by creamy, tangy sauce that envelops it all. Whether served to feed a crowd or enjoyed quietly at home, it feels like a warm Tex-Mex hug in one delicious package.

SERVINGS & TIME

• Servings: 6 burritos

• Prep Time: 15–20 minutes

• Bake Time: 20–25 minutes

• Broil Time: 2–3 minutes

• Total Time: ~45 minutes

INGREDIENTS

For the Filling:

• 3 cups cooked, shredded or chopped chicken

• 1½ cups salsa (mild or medium, per preference)

• 1½ tsp ground cumin

• ½ tsp dried oregano leaves, crushed

• 1¼ cups shredded cheddar cheese

• 2 green onions, chopped

• 6 (8-inch) flour tortillas

• Olive oil or nonstick cooking spray (for brushing)

For the Creamy Green Chile Sauce:

• 3 Tbsp butter

• 3 Tbsp all-purpose flour

• ½ tsp minced garlic (about 1 clove)

• 2 cups low-sodium chicken broth, warmed

• ½ tsp ground cumin

• ½ tsp dried oregano, crushed

• Salt and pepper, to taste

• 1 (4 oz.) can mild chopped green chiles

• 1/3 cup shredded cheddar cheese, plus extra for topping

• ½ cup sour cream

INSTRUCTIONS

1. Preheat oven to 400 °F. Line a baking sheet with foil or parchment.

2. Prepare filling: In a bowl, stir together chicken, salsa, cumin, oregano, cheese, and green onions.

3. Spoon about ½ cup of the chicken mixture into the center of each tortilla. Fold in the sides, then roll into a tight burrito. Place seam-side down on baking sheet, brush lightly with olive oil or spray with cooking spray. Bake 20–25 minutes until golden.

4. Make sauce: In medium saucepan over medium heat, melt butter. Whisk in flour and cook for ~3 minutes, stirring constantly. Add garlic, cook 30 seconds. Gradually whisk in warm chicken broth, then add cumin, oregano, salt, and pepper; stir until thickened (~2–3 minutes). Remove from heat; stir in green chiles, cheese, and sour cream; adjust seasoning to taste.

5. Once burritos are golden, switch oven to broil (high). Arrange burritos on baking sheet if moved; ladle sauce over each burrito, top with additional cheese. Broil 2–3 minutes until cheese is bubbly and lightly browned. Serve immediately.

TIPS

• If using rotisserie chicken, taste the filling before rolling—you may want lighter salsa due to saltiness.

• Press burritos gently before baking to compact the filling and help them hold shape.

• Use fire-roasted green chiles for a smoky kick.

• For an extra crisp tortilla, broil both sides briefly before adding sauce (watch carefully to avoid burning).

• Sauce can be made ahead and reheated gently before serving.