Green Chile Chicken Burritos Recipe

Introduction

These Easy Green Chile Chicken Burritos are a perfect weeknight dinner ready in just 30 minutes! Packed with tender chicken, zesty green chiles, and melty cheese, they deliver fantastic flavor with minimal effort. For another quick chicken wrap idea, try the Cheesy Garlic Chicken Wraps Recipe. This simple recipe is sure to become a family favorite.

Ingredients

These Green Chile Chicken Burritos combine tender shredded chicken with zesty green chili sauce, melted cheese, and fresh vegetables wrapped in warm flour tortillas for a satisfying and flavorful meal.

• 2 cups cooked shredded chicken
• 1 cup green chili sauce
• 1/2 cup shredded cheese (such as Monterey Jack or cheddar)
• 4 large flour tortillas
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This recipe for Green Chile Chicken Burritos is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 1 pound of boneless, skinless chicken breasts or thighs with salt, pepper, and a teaspoon of cumin. Cook in a skillet over medium-high heat until the internal temperature reaches 165°F, about 6–8 minutes per side.

Let the chicken rest for 5 minutes before shredding with two forks. This keeps the meat juicy and easy to pull apart.

Step 2 — Sauté Aromatics

Heat a tablespoon of oil in the same skillet. Add 1 diced onion and 2 minced garlic cloves, cooking until soft and fragrant, about 3–4 minutes.

For extra flavor, you can also add diced bell peppers or jalapeños at this stage.

Step 3 — Add Green Chiles and Spices

Stir in one 4-ounce can of diced green chiles, 1 teaspoon of cumin, and ½ teaspoon of oregano. Cook for 1–2 minutes to toast the spices.

If you prefer a milder flavor, use mild green chiles. For more heat, opt for hot green chiles or add a pinch of cayenne.

Step 4 — Combine with Shredded Chicken

Add the shredded chicken back to the skillet along with ½ cup of chicken broth. Simmer for 5–7 minutes until most of the liquid is absorbed.

Taste and adjust seasoning with salt and pepper. The mixture should be moist but not soupy.

Step 5 — Warm the Tortillas

Heat 6–8 large flour tortillas by wrapping them in a damp paper towel and microwaving for 30–45 seconds, or warming individually in a dry skillet.

Warm tortillas are more pliable and less likely to tear when rolling your Green Chile Chicken Burritos.

Step 6 — Assemble the Burritos

Lay a tortilla flat and spoon about ½ cup of the chicken mixture onto the lower third. Top with 2 tablespoons of shredded cheese, such as Monterey Jack or cheddar.

Avoid overfilling to make rolling easier. Leave about 1–2 inches of space at the sides.

Step 7 — Fold and Roll

Fold the sides of the tortilla inward, then roll tightly from the bottom up, enclosing the filling completely.

For a secure burrito, place it seam-side down after rolling. This helps keep the filling inside during cooking or serving.

Step 8 — Optional: Pan-Sear or Bake

For a crisp exterior, heat a lightly oiled skillet over medium heat. Cook the burritos seam-side down for 2–3 minutes per side until golden.

Alternatively, bake at 375°F for 10–12 minutes. Both methods melt the cheese and enhance the texture of your Green Chile Chicken Burritos.

Step 9 — Serve Warm

Serve your Green Chile Chicken Burritos immediately with toppings like sour cream, salsa, or guacamole.

If making ahead, wrap burritos tightly in foil and refrigerate for up to 2 days. Reheat in the oven or skillet for best results.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	38g
Fat	16g
Fiber	5g
Sodium	870mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Ground Turkey — Lighter protein with a mild flavor that absorbs the green chile sauce beautifully.
• Black Beans or Pinto Beans — Plant-based protein alternative that adds fiber and a creamy texture.
• Lettuce Wraps or Low-Carb Tortillas — Reduce carbs significantly while keeping the burrito form factor.
• Cauliflower Rice Filling — Lower-carb base that soaks up the green chile flavors perfectly.
• Dairy-Free Cheese & Greek Yogurt — Creamy alternatives that maintain richness without dairy.
• Corn Tortillas — Gluten-free option that adds a pleasant corn flavor to your Green Chile Chicken Burritos.
• Reduced-Sodium Green Chiles & Broth — Control salt intake without sacrificing the signature spicy kick.
• Shredded Zucchini or Mushrooms — Add extra vegetables to boost nutrients and stretch the filling.

Serving Suggestions

• Serve with a side of Mexican rice and refried beans for a classic combination.
• Pair with a fresh avocado salad or corn salsa to balance the richness.
• Perfect for casual gatherings, game day parties, or quick weeknight dinners.
• Top with extra green chile sauce, shredded lettuce, and a dollop of Mexican crema for added freshness.
• Wrap in foil for easy handling at picnics or outdoor events.
• Serve alongside tortilla chips and guacamole for a complete meal experience.

These Green Chile Chicken Burritos are versatile enough for any occasion, from family dinners to festive celebrations.

Common Mistakes to Avoid

• Mistake: Using canned green chiles instead of roasting fresh ones. Fix: Roast fresh Hatch or Anaheim chiles for a deeper, authentic smoky flavor that elevates the entire dish.
• Mistake: Overfilling the tortilla until it tears. Fix: Use a moderate ½ cup of filling per large tortilla and warm them first to make them pliable and less likely to rip.
• Mistake: Adding raw chicken directly to the filling mixture. Fix: Always cook and shred the chicken beforehand to ensure it’s fully cooked and absorbs the green chile sauce better.
• Mistake: Making the green chile sauce too watery. Fix: Simmer the sauce until it thickens to a gravy-like consistency, which prevents soggy burritos.
• Mistake: Skipping the cheese layer on the tortilla before adding filling. Fix: Spread a thin layer of shredded cheese directly onto the warm tortilla; it acts as a moisture barrier and helps seal the burrito.
• Mistake: Not seasoning the chicken and sauce adequately. Fix: Generously season the chicken with cumin, garlic powder, and salt, and taste the green chile sauce for balance before assembling.
• Mistake: Rolling the burrito loosely so filling falls out. Fix: Fold in the sides first, then roll tightly from the bottom up, applying gentle pressure to create a compact cylinder.
• Mistake: Serving immediately without toasting the burrito. Fix: Lightly pan-sear or bake the assembled burritos until the tortilla is crisp and golden, which improves texture and helps them hold together.

Storing Tips

• Fridge: Store Green Chile Chicken Burritos in an airtight container for up to 4 days.
• Freezer: Wrap individually in foil and place in a freezer bag for up to 3 months.
• Reheat: Bake at 375°F until the internal temperature reaches 165°F, about 20-25 minutes from frozen.

Always use a food thermometer to ensure your Green Chile Chicken Burritos reach a safe internal temperature of 165°F when reheating.

Conclusion

We hope you love these easy and flavorful Green Chile Chicken Burritos as much as we do! Give this recipe a try and let us know how it turned out in the comments. For more delicious dinner ideas, check out our Ina Garten Chicken Casserole Recipe. Don’t forget to subscribe for more quick and tasty recipes!

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FAQs

Can I make Green Chile Chicken Burritos ahead of time?

Yes, you can assemble these burritos ahead of time. Wrap them tightly and refrigerate for up to two days or freeze for longer storage. Reheat in the oven or microwave before serving.

What kind of green chiles work best for Green Chile Chicken Burritos?

Mild diced green chiles from a can work perfectly for convenience and consistent flavor. For more heat, use roasted and chopped fresh Hatch or Anaheim peppers. The green chiles add a signature flavor to these burritos.

How can I keep my burritos from getting soggy?

Ensure your chicken and green chile filling is not too watery by cooking off excess liquid. Also, avoid overfilling and warm tortillas briefly so they are pliable but not steamed. These steps help maintain the perfect texture for your Green Chile Chicken Burritos.