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Best Chicken Burrito Recipe Smothered in Green Chile

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The best chicken burrito recipe! Learn how to make a chicken burrito like a restaurant with tender chicken and smothered green chile sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 1
Course: Dinner
Cuisine: Southwestern
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds (900 g) boneless, skinless chicken breasts or thighs
  • 1 cup (240 ml) green chiles roasted, peeled, and diced; about 1 cup
  • 8-10 large flour tortillas
  • Monterey Jack, cheddar, or a Mexican blend cheese
  • 2 cups (480 ml) cooked rice
  • 1 can pinto or black beans 15 ounces (425 g); rinsed and drained
  • 4 cups (960 ml) chicken broth
  • 2 tablespoons (30 ml) butter
  • 2 tablespoons (30 ml) flour
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) dried oregano
  • salt and pepper to taste

Method
 

  1. Poach or boil the chicken for 15-20 minutes until cooked through and fork-tender. Shred the meat and season with salt, pepper, cumin, and a splash of green chile sauce.
  2. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1/2 a chopped yellow onion and sauté for about 5 minutes until softened. Stir in 2 cloves of minced garlic and cook for 1 additional minute.
  3. Sprinkle in 2 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually whisk in 4 cups of chicken broth until smooth. Stir in 1 cup of diced green chiles, 1 teaspoon of ground cumin, and 1/2 teaspoon of dried oregano, then simmer for 10-15 minutes.
  4. Cook the rice and warm the rinsed beans while the sauce simmers.
  5. Preheat the oven to 375°F (190°C) and lightly grease a large baking dish. Warm the tortillas slightly, then lay each flat and layer with rice, beans, shredded chicken, and cheese. Roll the tortillas tightly and place them seam-side down in the dish.
  6. Pour the warm green chile sauce over the burritos to coat them thoroughly. Top with additional shredded cheese and bake for 20-25 minutes until the cheese is bubbly and golden brown.

Nutrition

Calories: 600kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 90mgSodium: 800mgFiber: 8gSugar: 2g

Notes

Protein Choice: I personally swear by chicken thighs for this recipe because they stay incredibly juicy during the poaching and baking process compared to leaner breasts.
Preventing Tears: I always warm my tortillas in a