Baked Chicken Burritos with Creamy Green Chile Sauce

If comfort food had a passport, it would be stamped with bold Tex-Mex flavors—and this Baked Chicken Burritos with Creamy Green Chile Sauce recipe would be front and center. Imagine golden, crispy burritos stuffed with tender shredded chicken, melty cheese, and zesty salsa, all draped in a luxuriously creamy green chile sauce. Every bite delivers a harmony of spice, creaminess, and crunch that makes this dish utterly irresistible.

This is one of those recipes that feels like a restaurant-quality meal but comes together easily at home. Whether you’re planning a cozy weeknight dinner, a casual family get-together, or a fun weekend fiesta, these baked burritos hit the perfect balance of comfort and excitement. The sauce alone—a velvety mix of green chiles, sour cream, and cheese—is enough to win over even the pickiest eaters.

So, if you’ve been craving the warmth of a burrito with the richness of a casserole, look no further. This dish is about to become your new Tex-Mex favorite.

Why You’ll Love This Recipe

• Restaurant flavor made easy: It tastes like your favorite Tex-Mex restaurant but uses simple pantry staples.
• Comfort food perfection: Crispy on the outside, cheesy and saucy on the inside—everything you want in a cozy meal.
• Versatile for any occasion: Great for weeknights, meal prep, or dinner parties.
• Kid and family approved: Mild enough for all ages yet full of flavor.
• Customizable: Easily adapt with your favorite fillings or swap in different cheeses.
• Perfect leftovers: The burritos and sauce reheat beautifully for next-day comfort.

Ingredients Breakdown

For the Chicken Filling

• 3 cups cooked shredded chicken — Use rotisserie chicken for convenience or leftover baked chicken.
• 1½ cups salsa — Choose mild, medium, or hot depending on your spice preference.
• 1½ teaspoons ground cumin — Adds earthy warmth and that signature Tex-Mex aroma.
• ½ teaspoon dried oregano, crushed — Enhances the savory depth.
• 1¼ cups shredded cheddar or Monterey Jack cheese — Melts beautifully for a gooey, cheesy interior.
• 2 green onions, finely chopped — For a fresh, mild onion kick.
• 6 large flour tortillas — The perfect base for hearty burritos.
• Olive oil, for brushing — Gives the tortillas a golden, crisp finish when baked.

For the Creamy Green Chile Sauce

• 3 tablespoons butter — The base for a rich, flavorful roux.
• 3 tablespoons all-purpose flour — Thickens the sauce to a creamy consistency.
• 1 garlic clove, minced — Adds aromatic flavor.
• 2 cups chicken broth — Keeps the sauce light yet flavorful.
• ½ teaspoon ground cumin — Ties in with the burrito filling for harmony.
• ½ teaspoon dried oregano, crushed — Adds a subtle herbal note.
• Salt and black pepper, to taste — Balances and enhances all the flavors.
• 4 ounces diced green chiles (mild or medium) — The star of the sauce, adding gentle heat and tang.
• ⅓ cup shredded cheese — Helps thicken and enrich the sauce.
• ½ cup sour cream — The secret to that creamy, velvety texture.

Yield

6 servings (1 burrito per person)

Tools & Equipment Needed

To make this Tex-Mex comfort meal effortless, gather these kitchen essentials:

• Large mixing bowl
• Medium saucepan
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper or foil
• Basting brush (for olive oil)
• Oven and broiler
• Sharp knife and cutting board

Optional but handy:

• Small skillet for warming tortillas
• Cheese grater (if shredding your own cheese)
• Heatproof spatula for sauce handling

Step-by-Step Instructions

1. Prepare the Chicken Filling

In a large mixing bowl, combine 3 cups cooked shredded chicken, 1½ cups salsa, 1½ teaspoons cumin, ½ teaspoon oregano, 1¼ cups shredded cheese, and 2 finely chopped green onions. Stir until everything is evenly coated and the mixture becomes creamy and cohesive.
Set aside while you prepare the tortillas.

Tip: If using refrigerated chicken, let it come to room temperature before mixing—it helps the cheese melt smoothly during baking.

2. Assemble the Burritos

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Warm the tortillas slightly (about 10 seconds per side in a dry skillet or microwave wrapped in a damp towel) to make them flexible and less likely to tear.

Spoon about ½ cup of the chicken mixture into the center of each tortilla. Fold in the sides, then roll tightly into a burrito shape. Place each burrito seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil to promote crispness.

3. Bake the Burritos

Bake in the preheated oven for 20–25 minutes, or until the burritos are golden brown and crisp on the outside.
While the burritos bake, move on to the green chile sauce.

4. Make the Green Chile Sauce

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of flour and whisk continuously for 2–3 minutes until it forms a smooth roux. Add 1 minced garlic clove and cook for another 30 seconds.

Gradually pour in 2 cups of chicken broth, whisking constantly to prevent lumps. Stir in ½ teaspoon cumin, ½ teaspoon oregano, salt, and black pepper. Let the sauce cook for about 3–4 minutes, stirring, until it begins to thicken.

Remove from heat. Stir in 4 ounces diced green chiles, ⅓ cup shredded cheese, and ½ cup sour cream. Mix until smooth and velvety.

Tip: If you prefer a thinner sauce, add a splash more broth until you reach the desired consistency.

5. Broil and Finish

Once the burritos are baked and crisp, switch your oven setting to broil on high.
Spoon the warm green chile sauce generously over each burrito. Sprinkle with extra cheese if desired.

Broil for 2–3 minutes, just until the cheese is melted, bubbling, and slightly golden on top. Watch closely—broilers work fast!

6. Serve and Enjoy

Remove from the oven and let the burritos rest for 2–3 minutes before serving. Garnish with fresh cilantro, green onions, or a squeeze of lime juice for a bright finish.

Serve with a side of Mexican rice, refried beans, or a simple avocado salad for a complete meal.

Tips & Variations

• Make it spicy: Add diced jalapeños or a pinch of cayenne pepper to the filling.
• Go creamy: Swap half the salsa with sour cream for a milder, creamier interior.
• Cheese lovers: Mix in pepper jack for extra heat and gooeyness.
• Veggie version: Substitute chicken with sautéed bell peppers, black beans, and corn.
• Gluten-free option: Use gluten-free tortillas and cornstarch instead of flour in the sauce.
• Dairy-free: Try vegan cheese and coconut yogurt instead of sour cream.

Flavor Profile & Pairings

This dish is a beautiful balance of rich, tangy, and mildly spicy flavors. The creamy green chile sauce adds a luxurious texture that complements the smoky cumin and zesty salsa in the filling. Each bite offers contrast: crispy tortilla shell, soft chicken filling, and smooth sauce coating.

Side dishes to complement:

• Mexican rice or cilantro-lime rice
• Refried beans or black beans
• Roasted corn with chili-lime butter
• Simple salad with avocado and lime dressing

Nutritional Overview

Each serving (one burrito with sauce) provides approximately:

• Calories: ~450
• Protein: 30g
• Fat: 22g
• Carbohydrates: 35g
• Fiber: 3g
• Cholesterol: 85mg

This dish is high in protein and moderate in carbs, making it satisfying without being overly heavy.

Make-Ahead & Meal Prep Tips

• Filling: Prepare the chicken mixture up to 2 days ahead. Store covered in the refrigerator.
• Sauce: The green chile sauce can be made a day in advance and gently reheated over low heat.
• Assemble: Wrap unbaked burritos in foil and refrigerate for up to 24 hours or freeze for up to 2 months.
• Reheat: Bake refrigerated burritos at 375°F for 20 minutes. If frozen, bake covered for 35–40 minutes, then uncover and crisp for 10 minutes.

FAQs

1. Can I use corn tortillas instead of flour?
Flour tortillas hold up better for baking, but if you prefer corn, warm them thoroughly first to prevent tearing.

2. How spicy are these burritos?
They’re mild to medium, depending on your salsa and green chile choice. Use mild salsa for less heat.

3. Can I freeze leftovers?
Yes! Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the oven at 375°F until warmed through.

4. What kind of cheese works best?
Monterey Jack gives a classic Tex-Mex melt, while cheddar adds sharpness. Feel free to use a blend.

5. Can I make this vegetarian?
Absolutely. Replace chicken with beans, corn, and diced peppers for a hearty vegetarian burrito.

Cooking Timeline (At a Glance)

Stage	Time
Prep Ingredients	10 minutes
Assemble Burritos	5 minutes
Bake Burritos	20–25 minutes
Prepare Sauce	10 minutes
Broil & Serve	5 minutes
Total Time	40 minutes

Serving Suggestions

For a beautiful presentation, serve the burritos on a large platter with extra green chile sauce drizzled over the top. Garnish with chopped cilantro, green onions, or sliced jalapeños for color and freshness. A side of lime wedges adds brightness, while a dollop of sour cream provides cooling contrast.

Recipe Variations

1. Smothered Beef Burritos: Replace chicken with seasoned ground beef and use enchilada sauce instead of salsa.
2. Breakfast Burritos: Use scrambled eggs, sausage, and potatoes as the filling; top with the same creamy sauce.
3. Chipotle Black Bean Burritos: Add smoky chipotle in adobo and black beans for a vegetarian twist.
4. Green Chile Enchiladas: Roll smaller tortillas, place in a baking dish, cover with the same sauce, and bake enchilada-style.

Ingredient Spotlight: Green Chiles

Green chiles are the unsung hero of Tex-Mex cooking. Mild, tangy, and slightly smoky, they infuse sauces with a depth of flavor that’s hard to replicate.
When shopping, look for diced canned green chiles labeled “mild” or “medium.” Store leftovers in an airtight container in the refrigerator for up to 5 days.

Enhancing flavor:

• Roast fresh green chiles before chopping for added smokiness.
• Mix them into rice, scrambled eggs, or creamy dips for an instant flavor boost.

Pro Cooking Tips

• Use fresh tortillas: Older tortillas can crack when rolling.
• Don’t skip the olive oil brushing: It’s key to achieving that golden, crispy finish.
• Thicken your sauce properly: Whisk constantly when adding broth to ensure a silky texture.
• Let burritos rest: A few minutes of cooling helps the filling set and prevents sogginess.
• Broil cautiously: Stay nearby—bubbling cheese can burn in seconds under high heat.

Storage & Freezing Guide

• Refrigeration: Store leftover burritos and sauce separately in airtight containers for up to 3 days.
• Freezing: Wrap burritos individually in foil or plastic wrap. Freeze flat in a single layer, then transfer to a freezer bag.
• Reheating: Bake from frozen at 375°F for 30–35 minutes or microwave covered until hot. Warm the sauce separately and pour over before serving.

Nutrition Estimate (Per Serving)

Nutrient	Amount
Calories	450
Protein	30g
Total Fat	22g
Saturated Fat	10g
Carbohydrates	35g
Fiber	3g
Cholesterol	85mg
Sodium	680mg

Dietary Notes: Contains gluten and dairy. Suitable for high-protein or balanced diets.

Conclusion

Few dishes capture the heart of Tex-Mex comfort food like Baked Chicken Burritos with Creamy Green Chile Sauce. From the first cheesy bite to the last drizzle of creamy sauce, it’s a dish that transforms a regular dinner into a cozy celebration. The crisp tortilla shell, flavorful chicken filling, and luscious sauce come together for the kind of meal that makes everyone ask for seconds.

Whether you’re cooking for family, hosting friends, or just craving something satisfying and warm, this recipe delivers every time. So preheat your oven, grab your tortillas, and make tonight a Tex-Mex feast to remember.

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