Green Chile Chicken Smothered Burritos

Green Chile Chicken Smothered Burritos

These Green Chile Chicken Smothered Burritos are a seriously delicious way to satisfy your craving for Mexican food. Simple ingredients, easy prep, incredible result!

Where are my Mexican food lovers? I know you’re out there. Friends, these Green Chile Chicken Smothered Burritos need to happen in your house. Please just trust me on this.

The filling is divinely simple. Shredded rotisserie chicken mixed with some sour cream, Monterey Jack cheese, and a can of diced green chiles rolled up into flour tortillas.

The wet burrito sauce is a variation of the one I do for my Turkey Black Bean Enchilada Bake (and for all my enchiladas) but this time I went green. It only takes a few minutes to cook up in a saucepan and it is wonderful.

The entire dish will take you less than an hour, from start to finish, and is an excellent choice for Cinco de Mayo. If you’ve got a group to feed, I’d suggest doubling the recipe to make 12.

A great choice for a fun special occasion but honestly easy enough to do anytime. My favorite kind of recipe!

Also on the plate is my Restaurant Style Mexican Rice which is at the top of my list of favorite sides. It has little bits of diced potato and carrot in it and it is SO good with these burritos.

Green Chile Chicken Smothered Burritos

These Green Chile Chicken Smothered Burritos are a seriously delicious way to satisfy your craving for Mexican food. Simple ingredients, easy prep, incredible result!

For the Green Burrito Sauce:

Ingredients

  • 2 tablespoons vegetable oil
  • 3 tablespoons flour
  • 1 cup low-sodium chicken broth
  • 1 (14 ounce) can green enchilada sauce (use Hatch brand if you can find it)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 cups shredded rotisserie chicken
  • 1 (4 ounce) can mild diced green chiles (drained)
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon salt
  • 2 cups shredded cheese (I used a combination of sharp cheddar and Monterey Jack)
  • 1/4 cup thinly sliced green onions
Read the whole recipe on From Valerie's Kitchen