About the Recipe
Some dinners are just made for the people you love most being back under your roof. When my daughter came home for spring break, I wanted something warm, homemade, and a little special — without spending all afternoon in the kitchen. These Creamy Green Chile Chicken Burritos were exactly that.
The filling starts in the slow cooker, and this chicken method is one I come back to again and again — it's my secret weapon for taco bars too. Frozen chicken breasts go straight in with your favorite salsa and seasonings, no thawing required. When it's done, a hand mixer shreds it perfectly right in the pot in about 30 seconds flat. Effortless, flavorful, and endlessly versatile.
From there it's simple — mix in plenty of cheese, wrap it all up in a flour tortilla, and pour that dreamy green chile white sauce over the top. Into the oven it goes until everything is bubbly, creamy, and golden. Add a side of rice and beans and you've got a meal that feels like a full restaurant plate, made right at home.
Fair warning: these disappear fast. You might want to make extra.
Ingredients
Burrito filling
4 to 6 frozen chicken breasts (approximately 1.5 lbs)
1 jar of your favorite salsa
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 cup of cheddar jack cheese (or your preferred Mexican-style cheese)
Green chile sauce
3 Tbs. butter
3 Tbs. AP flour
1 clove minced garlic
2 cups chicken broth (I prefer low-sodium)
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Pinch of cayenne
4 oz. can fire-roasted diced green chiles
1/3 cup cheddar jack cheese
1/2 cup sour cream
6 - 8 burrito-sized flour tortillas
Cooking spray
Additional 1/2 to 1 cup cheese to top before baking
Your favorite burrito toppings (sour cream, guacamole, lettuce, tomatoes, green onions, etc.)
Instructions
Prepare the chicken mixture:
In a large crockpot coated with cooking spray, place the chicken breasts, salsa, and seasonings (including some salt and pepper).
Cover and cook on low for 4 to 6 hours.
Once cooked, use two forks or a hand mixer to shred it in the crockpot (I prefer the hand mixer).
Mix in the cheese and set it aside to prepare the sauce.
Roll the burritos:
Pre-heat the oven to 400 degrees.
Lightly coat a 9 x 11 baking dish with cooking spray.
Lay a tortilla on a flat surface or plate and add approximately 1/2 cup of chicken mixture, adjusting the amount based on your desired fullness.
Tightly roll and position seam side down in the baking dish.
Continue until the entire chicken mixture is used up.
Lightly spray the tops of the burritos with cooking spray.
Bake for 20 minutes until they become lightly golden and crispy.
Make the sauce:
As the burritos are baking, melt the butter in a deep, medium-sized saucepan over medium heat.
After the butter has melted, sprinkle flour over it and add salt and pepper for seasoning. Continuously stir the mixture until the flour is cooked, which takes about 3 minutes.
Add in the garlic and seasonings. Let cook about 30 seconds until fragrant.
Whisk in the chicken broth. Cook until thickened, about 3-4 minutes.
Take off the heat and mix in the green chilis, cheese, and sour cream. Stir until the mixture is smooth.
Finish the burritos:
Remove the burritos from the oven after initial bake.
Pour the sauce over the burritos until well coated.
Sprinkle remaining cheese over the top.
Return to oven and bake 15 minutes.
If you want to brown the cheese on top, you can switch on the broiler for the final 1-2 minutes (watch carefully!).
Allow it to sit for a few minutes after removing it from the oven. Accompany with your preferred toppings and sides!
Notes
Alternative filling - If you enjoy a stuffed Chipotle-style burrito, feel free to fill it with chicken and your preferred combination of rice and beans. It works great whether the sides are inside or outside!
Adaptable chicken blend - This slow cooker chicken is my favorite for any taco bar as well! Simply place frozen chicken breasts directly into the slow cooker with your preferred salsa and spices — no need to thaw. Once cooked, use a hand mixer in the pot to shred it within seconds. It's effortless, hands-free, and incredibly versatile.
