Smoked Chicken Green Chile Burrito

This smoked chicken green chile burrito is a smoky, tangy, and satisfying meal that comes together quickly for busy weeknights or casual gatherings. Packed with flavorful chicken, creamy sour cream, melted cheddar, and just the right amount of heat from green chiles, it brings a comforting twist to a classic burrito that never gets old.

I first made this recipe after picking up smoked chicken from the market and was surprised how all the ingredients melded into something truly addictive. It quickly became a go-to when I wanted a quick but hearty meal that still felt special.

Ingredients

• Smoked chicken: two cups shredded provides rich smoky flavor and hearty protein choose quality pre-smoked chicken or homemade if time allows
• Diced green chiles: one 4-ounce can adds mild heat and a touch of sweetness opt for New Mexico or Hatch variety if available for best taste
• Shredded cheddar cheese: one cup melts beautifully adding creaminess and a bit of sharpness pick a good quality sharp cheddar for extra flavor
• Cooked white rice: one cup adds bulk and absorbs flavors well a day-old rice works great here for texture
• Sour cream: half a cup brings creaminess and tang balancing the spiciness of green chiles use full fat for best texture
• Salsa: half a cup mild or medium adds moisture and brightness choose your preferred heat level to suit your palate
• Garlic powder: half a teaspoon adds a gentle garlic kick without overpowering use fresh garlic powder rather than garlic salt
• Onion powder: half a teaspoon for subtle sweet onion notes enhances the overall flavor without chunks of onion
• Salt: to taste essential for seasoning and bringing all flavors together use kosher salt for even distribution
• Black pepper: to taste adds mild heat and complexity grind fresh for best results
• Large flour tortillas: four large wrap everything easily opt for burrito-sized or large flour tortillas for best wrapping experience
• Cooking spray or a small amount of vegetable oil for pan: helps create a crispy finish on the burritos with minimal sticking

Instructions

Scoop and mix the filling:

In a large mixing bowl combine shredded smoked chicken diced green chiles shredded cheddar cheese cooked white rice sour cream salsa garlic powder onion powder salt and black pepper Mix everything thoroughly until all the ingredients are evenly distributed forming a cohesive filling

Warm the tortillas:

Place the flour tortillas on a microwave-safe plate and warm them for about 20 seconds This softens the tortillas making them pliable and easier to roll without cracking

Build the burritos:

Spoon an even amount of the chicken mixture onto the center of each warmed tortilla Make sure to leave some space at the edges for folding

Fold and roll:

Fold the two sides of each tortilla inward then tightly roll from bottom to top keeping the filling enclosed This prevents the filling from spilling out during cooking

Heat the skillet:

Coat a large skillet with cooking spray or a small amount of vegetable oil Preheat the skillet over medium heat until hot but not smoking

Cook the burritos:

Place the burritos seam-side down in the skillet This seals them and stops them from unraveling Cook for about 2 to 3 minutes on each side or until golden brown and crispy Be careful when flipping to keep the shape intact

I remember making this on a chilly evening and how the warm, smoky flavors instantly made the kitchen feel cozy The kids gobbled them up happily asking for seconds without knowing how easy it was to prepare

Storage tips

Store any leftover burritos tightly wrapped in plastic wrap or foil in the refrigerator They should keep well for up to three days Reheat in a skillet or oven to maintain crispiness or microwave covered with a damp towel for convenience

Ingredient substitutions

Use rotisserie chicken if smoked chicken is unavailable Add a teaspoon of smoked paprika or chipotle powder to mimic the smoky flavor Swap white rice for brown or quinoa for a nuttier taste and added fiber Substitute cheddar with Monterey Jack or pepper jack for a creamier or spicier bite Greek yogurt can replace sour cream for a tangier and lighter texture

Serving suggestions

Serve with a fresh side salad or pico de gallo for brightness Add guacamole or sliced avocado to increase creaminess and healthy fats Offer extra salsa and sour cream on the side to let everyone adjust their heat and creaminess

This burrito is a perfect blend of smoky and creamy flavors that can be easily customized to your taste Enjoy making it a staple for your quick meals!

FAQs about Recipes

→ What type of chicken is best for this dish?

Smoked chicken works best as it adds a rich, smoky flavor that complements the green chiles and cheese.

→ Can I adjust the spiciness level?

Yes, use mild or medium green chiles and choose your preferred salsa heat to control the spice level.

→ What’s the best way to warm the tortillas before rolling?

Microwaving tortillas for about 20 seconds makes them pliable and easier to roll without breaking.

→ How should I cook the burritos for the best texture?

Pan-searing in a lightly oiled skillet until golden brown and crisp seals in the filling and adds a pleasant crunch.

→ Can I prepare the filling in advance?

Yes, mixing the filling ahead of time lets the flavors meld. Reheat gently before assembling the burritos.