There’s almost nothing I love more than homemade Mexican food! If you love smothered burritos be sure to try my Pollo Fundido Burrito, Chicken Taquitos, and Mole Enchiladas.
A Smothered Burrito is a burrito that has been covered in sauce and cheese. These green chile burritos are smothered in a creamy green enchilada sauce that you’ll be tempted to eat straight from the pot with a spoon. You could also make these smothered burritos with red enchilada sauce.
What I love about Green Chili Burritos:
From scratch. They’re made with real, fresh ingredients (no canned enchilada sauce or canned “cream of” soups!) because we should all agree by now that everything tastes better from scratch! 😉 Restaurant quality. They’re just as good as anything you’d get at your favorite Mexican Restaurant! Serve them with Authentic Mexican Rice, refried beans or charro beans! Freezable! I like to double the recipe and serve half for dinner, then freeze the other half for another night.
How to Make Smothered Burritos:
Make burrito filling: Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping ½ cup of the chicken mixture in the center of each tortilla. Fold the sides of the tortilla in and roll up like a burrito. Place seam-side down on baking sheet.
Bake: 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 green chile sauce: Melt 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 smothered burritos: 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. Enjoy!
Make Ahead And Freezing Instructions:
To make ahead: 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. To freeze: 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.
Recipe Variations:
Use cooked or uncooked flour tortillas: If using uncooked flour tortillas you don’t need to cook them first. Just roll the chicken filling in the uncooked tortilla and it will bake perfectly in the oven. I highly recommend the uncooked tortillas but you can also use packaged, ready-to-eat flour tortillas. Substitute red enchilada sauce. Swap the protein: Feel free to substitute steak carne asada steak, or pork carnitas.
Consider serving these with:
Authentic Mexican Rice Cheese Enchiladas Homemade Horchata Tres Leches Cake
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