Green chile and chicken burritos covered with a creamy cheesy sauce are perfect for a casual weeknight dinner or a company meal. These smothered chicken burritos received cheers and two thumbs up all the way around the table when I made them last week. My boys have already asked when we can make them again.
While I tend to take issue with slow-cooker recipes that also involve the stove or oven, I love this one both for the convenience and for the flavor that the slow-cooker gives the chicken. The stove and oven portion of this recipe takes just a few minutes and it’s well worth the effort. To make it even easier, the chicken can be cooked ahead of time and stored in the fridge for up to 3 days before making the burritos.
Kitchen Tip: I used this skillet and this baking pan to make this recipe.
- Chicken filling ingredients:
- 3 pounds boneless skinless chicken thighs
- 1 tablespoon cumin
- 1 tablespoon granulated garlic or garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- Burrito ingredients:
- 6-8 flour tortillas or 12-16 corn tortillas
- 3/4 cup chopped roasted green chile or (1) 10-ounce can
- 1 cup shredded pepper jack cheese
- 2-3 tablespoons light flavored olive oil
- Sauce ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose or brown rice flour
- 1 1/2 cup chicken broth
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup sour cream
- 1 cup shredded pepper jack cheese
- Place the chicken in the slow cooker. Sprinkle with cumin, garlic, salt, and pepper. Cover with lid and cook on low for 3-4 hours. When the chicken can be easily pulled apart, shred it and toss it in the juices in the crockpot.
- Preheat the oven to 350°F. Transfer the chicken to a large bowl, add 1 cup of shredded cheese, and the green chile. Stir to combine. Scoop the chicken mixture into the tortillas, about 3/4 cup of filling fits nicely in each flour tortilla. (About 1/3 cup of filling fits easily in the smaller corn tortillas.) Roll them up and place them snugly into a baking pan. Brush with olive oil. Bake 10-15 minutes, until lightly browned and crispy.
- While the burritos are in the oven, melt the butter in a large skillet over medium high heat. Add the flour and whisk until smooth. Slowly add the chicken broth and whisk until smooth. Add the cumin, salt, and pepper. Cook for 3-4 minutes, whisking and simmering until thickened.
- Remove from the heat. Add the sour cream and the remaining cheese, whisking until smooth again. Pour the sauce over the crispy burritos. Enjoy!
Nothing beats freshly shredded cheese in this recipe. You'll need about 16-ounces of pepper jack cheese and it will only take a few minutes to grate it. Chicken breasts will also work for this recipe. Frozen chicken works fine, just add a couple hours to the cooking time for the chicken.
Here are some more burrito recipes you might like:
Chipotle Shrimp Burritos with Avocado Crema by Foodie Crush
California Carne Asada Burritos by Carlsbad Cravings
Mojo Chicken Burrito Bowls by Barefeet In The Kitchen
Breakfast Burritos, Campfire Style by Taste and Tell
Chorizo, Potato, and Queso Burritos by Center Cut Cook
Janet Rebman says
Barbara Hoff says
Julia says
Melanie says
Gale says
Mary says
Andy says
Mary Younkin says