Delicious and simple Green Chili Chicken Burritos make a perfect weeknight dinner. Tender diced chicken is mixed with cream cheese, green chiles and cheese, rolled into tortillas, then baked and smothered with an enriched green chili enchilada sauce. With just a few pantry staples and minimal prep, this recipe is easy enough for a busy weeknight yet tasty enough to serve to guests.
This is one of those recipes you’ll return to again and again. The combination of creamy filling and tangy green enchilada sauce creates a comforting, crowd-pleasing dish.
If you’re new to making Mexican-inspired food or prefer milder flavors, give this a try. The cream cheese and shredded cheese tone down any heat from the green chiles, producing a balanced flavor the whole family can enjoy.
Make-Ahead Mexican Food
Mexican dishes are flavorful, straightforward, and often easy to prep ahead. This Green Chili Chicken Burritos recipe fits well into meal prep plans. Other make-ahead options to consider are cream cheese chicken enchiladas, green enchilada casserole, or simple sheet-pan fajitas—meals that store and reheat well. For sides, dishes like Mexican quinoa or pan-roasted vegetables and beans can be prepared in advance and make excellent accompaniments.
How to Make Green Chili Chicken Burritos
Start with cooked chicken—this recipe uses about 4 cups diced chicken. Rotisserie chicken is an easy shortcut. Alternatively, bake two large chicken breasts at 425°F for 20–25 minutes until cooked through, or cook them in a slow cooker, then dice to measure roughly 4 cups.
Combine the diced chicken with softened cream cheese, a can of diced green chiles, shredded Mexican cheese and a pinch of kosher salt. If you’re concerned about spice, remember that the chiles mellow when baked and mixed with the cream cheese. Stir until everything is evenly incorporated.
Scoop the filling into burrito-sized flour tortillas (this recipe fills six tortillas). Fold the sides in and roll each tortilla tightly, placing them seam-side down in a prepared 9 x 13-inch casserole dish.
Next, prepare the green chili enchilada sauce that will smother the burritos.
Green Chili Enchilada Sauce
Using canned green enchilada sauce keeps this recipe quick; a simple roux and a splash of chicken broth brighten and thin the sauce for a better homemade texture and milder canned flavor.
In a saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook until lightly golden. Gradually whisk in 1 cup chicken broth and a 15-ounce can of green chili enchilada sauce. Bring to a simmer and cook for a couple of minutes to blend the flavors and thicken slightly.
Pour the sauce evenly over the rolled burritos and sprinkle the remaining shredded cheese across the top.
Cover the dish with foil and bake at 350°F for 30 minutes. Remove the foil and bake an additional 15 minutes until the sauce bubbles and the cheese is melted and golden. Let the casserole rest for five minutes before serving and garnish with diced green onions, if desired.
Serve these burritos with sour cream, diced tomatoes and shredded lettuce for a full meal, or pair them with Mexican rice or a corn salad for a party spread. They travel and reheat well, making them ideal for potlucks and weeknight dinners.
If you try this recipe, leave a comment to share how it turned out. Enjoy!
Green Chili Chicken Burritos
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Ingredients
- 4 cups diced chicken (rotisserie chicken works well)
- 8 ounces cream cheese, softened
- 4 ounce can diced green chiles
- 2 cup shredded Mexican cheese, divided
- ½ teaspoon kosher salt
- 6 flour tortillas, burrito sized
Green Chili Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth
- 1 15 ounce can green chili enchilada sauce
- sour cream and diced green onions for serving (optional)
Instructions
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Preheat oven to 350°F. Grease a 9 x 13-inch casserole dish and set aside.
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In a bowl, combine the diced chicken, cream cheese, diced green chiles, 1 cup shredded cheese, and kosher salt. Mix until well combined. Divide the mixture into six portions. Place 1/6 of the filling in the center of a tortilla, fold in the sides, and roll into a burrito. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
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In a medium saucepan, melt butter over medium heat. Whisk in flour and cook until lightly browned. Whisk in chicken broth and the can of green chili enchilada sauce. Bring to a simmer and cook for two minutes, then pour the sauce over the burritos. Sprinkle remaining 1 cup of shredded cheese on top.
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Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until sauce is bubbly and cheese is melted. Let rest five minutes before serving.