Chicken Burritos Smothered in Green Chili Sauce

A Taste of Mexico: Chicken Burritos Smothered in Green Chili Sauce

Imagine stepping into a sun-drenched Mexican town square. The air hums with the rhythms of mariachi music, vibrant colors surround you, and the scent of freshly made tortillas wafts from a nearby taquería. With every bite of this chicken burritos smothered in green chili sauce, you can be transported to that very place, where life feels as warm and inviting as the flavors on your plate.

This recipe for Chicken Burritos Smothered in Green Chili Sauce captures the essence of Mexico: simple ingredients that come together to create something extraordinary. The juicy, slow-cooked chicken paired with the smoky green chili sauce mirrors the country’s rich culinary tradition of blending bold spices and fresh flavors. Let’s dive into the recipe and recreate this feeling at home.

Ingredients for the Chicken Burrito:

• 4 Chicken Breasts, boneless and skinless
• 14.5 oz Fire-Roasted Tomatoes (canned)
• ½ cup Salsa
• 2 oz Green Chili Peppers (canned)
• 2 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Onion Powder
• Salt & Pepper to taste
• 8 small Flour Tortilla Shells
• Olive Oil or Cooking Spray
• 1½ cup Cheddar Cheese

Ingredients for the Green Chili Sauce:

• 2 tbsp Butter
• 2 tbsp Flour
• 1 cup Chicken Broth (Reduced Sodium)
• ¼ cup Milk
• ¼ tsp Cumin
• ¼ tsp Paprika
• ⅓ cup Monterey Jack Cheese
• 2 oz Green Chili Peppers (canned)
• Salt & Pepper to taste

Instructions for the Chicken Burrito:

1. Slow-Cook the Chicken: Place the chicken breasts at the bottom of your slow cooker. Layer the fire-roasted tomatoes, salsa, green chili peppers, chili powder, cumin, paprika, onion powder, salt, and pepper over the chicken. No need to stir; everything will blend beautifully as it cooks.
2. Set It and Forget It: Cook on low for 4-6 hours, or until the chicken is tender enough to shred effortlessly with a fork.
3. Shred and Prepare: Once the chicken is cooked, shred it using two forks or tongs. This is where the magic happens—all those rich, spicy flavors soak into the chicken.
4. Prep the Oven: Preheat your oven to 400°F and grease a 9×13 baking pan.
5. Assemble the Burritos: Place about ⅓ cup of shredded chicken into each tortilla shell, wrap them tightly, and arrange them seam-side down in the prepared baking pan.
6. Bake to Perfection: Lightly spray the tops of the burritos with olive oil or cooking spray. Bake uncovered for 20 minutes, or until they develop a slight golden crisp.
7. Add the Cheesy Finish: Remove the burritos from the oven and sprinkle generously with cheddar cheese. Pop them back in the oven for 2-3 minutes, just long enough for the cheese to melt into a gooey topping.
8. The Final Touch: Top with the freshly prepared green chili sauce, a dollop of sour cream, fresh tomatoes, salsa, and guacamole. Each bite is a fiesta of flavors!

Instructions for the Green Chili Sauce:

1. Prepare the Sauce Base: Melt the butter in a small saucepan over low heat. Add the flour and stir until smooth and bubbly, whisking constantly.
2. Add Flavor: Slowly add the chicken broth, milk, paprika, cumin, and green chilis. Season with salt and pepper to taste.
3. Thicken the Sauce: Whisk the mixture until slightly thickened. Add the Monterey Jack cheese and whisk until it is fully melted and smooth.
4. Serve Immediately: This sauce is best served hot, poured generously over the burritos.

Extra Tips:

Have leftover chicken and liquid in your slow cooker? Turn it into a burrito bowl! Add one can of drained black beans, ½ cup of minute rice, and ¼ to ½ cup of water to the slow cooker. Let it cook for 1-2 hours on low, until the rice is tender. Serve with your favorite toppings for an equally satisfying meal.

The Experience:

As you savor the first bite of these Chicken Burritos Smothered in Green Chili Sauce, the smoky heat of the green chili peppers mingles with the tender chicken, while the creamy melted cheese provides a comforting richness. The flour tortilla wraps it all together like a warm hug, reminding you of the heart and soul poured into every Mexican meal.

Enjoy this dish as a celebration of Mexico’s flavors and culture, whether you’re cooking for family, hosting friends, or simply treating yourself to a moment of culinary escape. Pair it with a cold margarita or a cold refreshing Shark Bite mixed drink and let the magic of Mexico come alive in your kitchen.

P.S. Please check my Facebook page Joyful Little Things, or my Pinterest page Joyful Little Things for more recipes.

Chicken Burrito

This recipe for Chicken Burritos with Green Chili Sauce captures the essence of Mexico: simple ingredients that come together to create something extraordinary. The juicy, slow-cooked chicken paired with the smoky green chili sauce mirrors the country’s rich culinary tradition of blending bold spices and fresh flavors. Let’s dive into the recipe and recreate this feeling at home.

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: burrito, chicken recipe, mexican, slow cooker recipe, Slowcooker recipe

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours 25 minutes minutes

Total Time: 6 hours hours 40 minutes minutes

Servings: 8 servings

Calories: 284kcal

Equipment

• 1 Slow cooker
• 1 9×13 inch baking pan
• 1 Measuring spoons
• 1 Measuring cups

Ingredients

• 4 each Chicken Breast Boneless skinless
• 14.5 oz Fire Roasted Tomatoes can
• ½ cup Salsa
• 2 oz Green Chili Peppers canned
• 2 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Onion Powder
• 1 Salt & Pepper
• 8 small Flour Tortilla Shells
• 1 Olive Oil or Cooking Spray
• 1½ cup Cheddar Cheese

Instructions

• Place the chicken breasts in the bottom of the slow cooker.
• Layer the remaining ingredients on top of the chicken. You do not need to mix anything. It mixes as it cooks.
• Cook in the clow cooker on low for 4-6 hours or until the chicken pulls apart easily with a fork.
• Shred the chicken with a couple of forks or tongs.
• Preheat oven to 400 degrees.
• Grease a 9×13 baking pan.
• Put about ⅓ cup of the shredded chicken in each tortilla shell. Wrap up and place seam side down in the baking pan.
• Spray the tops of the burritos with olive oil or cooking spray.
• Bake uncovered for 20 minutes or until slightly golden.
• Remove from the oven and top with cheese. Put back in the oven for 2-3 minutes or until the cheese is melted.
• Top with Green Chili Sauce, salsa, sour cream, tomatoes, and guacamole.

Notes

To use up the remaining liquid and chicken in the slow cooker by making it into a burrito bowl by adding 1 can black beans, drained, 1/2 cup minute rice, and 1/4 – 1/2 cup water.  Cook in the slow cooker for 1-2 hours until the rice is tender.  To serve, top with green chili sauce, sour cream, guacamole, cheese, and salsa.  Enjoy!

Nutrition

Calories: 284kcal | Carbohydrates: 22g | Protein: 23g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 1458mg | Potassium: 432mg | Fiber: 2g | Sugar: 4g | Calcium: 231mg | Iron: 2mg