Green Chili Chicken Burritos

Name: Green Chili Chicken Burritos with Homemade Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs chicken breast, cubed; salt, to taste; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 1 can (15 oz) roasted green chiles; 2 jalapeños, halved; 1/2 bunch fresh cilantro; 2 cups chicken broth, divided; 1 tbsp bacon grease or lard; 1 tbsp olive oil; 1 medium white onion, diced; 1 can (4 oz) diced green chiles; 1 tsp ground cumin; black pepper, to taste; 1 tbsp dried Mexican oregano; 4 large flour tortillas; 1 cup shredded Mexican cheese blend

Green chili chicken burritos feature tender chicken breast simmered in a vibrant roasted green chile sauce with jalapeños, garlic, and fresh cilantro, then rolled in warm flour tortillas with melted cheese. The homemade green sauce delivers authentic Mexican flavor without heavy cream.

🌍Mexican 🏷️Burrito 🏷️Chicken chile verde 🏷️Green chili chicken 🏷️Tex-mex Comfort food

🏷️

-0:00

viewsontheroadonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by viewsontheroad

-0:00

viewsontheroadonTikTok

Ingredients

1.5 lbs chicken breast, cubed
salt, to taste
3 cloves garlic, minced
2 tbsp all-purpose flour
1 can (15 oz) roasted green chiles
2 jalapeños, halved
1/2 bunch fresh cilantro
2 cups chicken broth, divided
1 tbsp bacon grease or lard
1 tbsp olive oil
1 medium white onion, diced
1 can (4 oz) diced green chiles
1 tsp ground cumin
black pepper, to taste
1 tbsp dried Mexican oregano
4 large flour tortillas
1 cup shredded Mexican cheese blend

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Instructions

1
In a large bowl, combine the cubed chicken breast with salt and minced garlic. Mix well.
2
Add the all-purpose flour to the chicken and toss until evenly coated.
3
To a blender, add the roasted green chiles, halved jalapeños, fresh cilantro, and about half of the chicken broth.
4
Blend on high until the sauce is smooth. Set aside.
5
Heat bacon grease and olive oil in a large skillet or cast iron pan over medium-high heat.
6
Add the coated chicken to the hot pan in a single layer and begin to sear.
7
Add the diced white onion to the skillet with the chicken and continue to cook, stirring, until the chicken is lightly browned and the onion is softened.
8
Stir in the canned diced green chiles, ground cumin, and black pepper.
9
Pour the blended green chili sauce and the remaining chicken broth into the skillet.
10
Sprinkle in the dried Mexican oregano, stir everything to combine, and bring the mixture to a simmer.
11
Reduce heat and let it simmer for 10-15 minutes, or until the sauce has thickened and the chicken is fully cooked.
12
To assemble, spoon a generous amount of the chicken chile verde filling onto the center of a large, warm flour tortilla.
13
Top with shredded Mexican cheese blend.
14
Fold in the sides of the tortilla, then tightly roll from the bottom up to enclose the filling.

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Tips & Notes

Pro tips

Toast the dried Mexican oregano in a dry pan for 30 seconds before adding it to the sauce to deepen its earthy flavor.
Cube the chicken breast into uniform 1-inch pieces so they cook evenly and absorb the green chili sauce.
Warm the flour tortillas in a dry skillet just before rolling to keep them pliable and prevent tearing.
Don't skip mincing fresh garlic—jarred garlic lacks the sharp bite needed to balance the mild canned chiles.

Substitutions

1 can roasted green chiles → 2–3 fresh poblano peppers, roasted, peeled, and chopped (richer, smokier flavor)
Chicken breast → boneless thighs (more forgiving, stays tender longer during simmering)
Fresh cilantro → fresh parsley (milder herbaceous note, less citrus)
Flour tortillas → corn tortillas (authentic texture, less pliable—warm longer)

Storage & make-ahead

Store cooled burritos wrapped in foil in the refrigerator for up to 3 days; reheat at 350°F for 10–15 minutes. Freeze unbaked burritos for up to 3 months and bake from frozen at 350°F for 25–30 minutes covered.

Common Questions

Can I use canned green chiles instead of fresh?

Yes—the recipe already calls for canned roasted green chiles as the base. For extra heat and freshness, roast fresh poblanos or Hatch chiles when in season, then combine with the canned chiles.

How do I know when the chicken is fully cooked?

Simmer the cubed chicken in the green chili sauce for 15–20 minutes until it reaches an internal temperature of 165°F and is tender and easily shredded with a fork.

Can I make the filling ahead of time?

Yes. Prepare the green chili chicken filling up to 2 days ahead, store in an airtight container in the refrigerator, then warm gently on the stove before rolling into tortillas.

What cheese works best for these burritos?

Mexican cheese blend (Oaxaca, asadero, or a Monterey Jack mix) melts smoothly. Shredded cheddar or Gruyère are good alternatives for a sharper flavor.

Can I freeze the rolled burritos?

Yes. Wrap each burrito tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 350°F for 25–30 minutes covered with foil.