smoked chicken green chile burrito

This smoked chicken & green chile burrito recipe delivers smoky, cheesy flavor in under 35 minutes, making it the best easy Tex Mex dinner for busy weeknights or lunch meal prep. With smoked chicken, roasted green chiles, melty cheddar, and creamy sour cream all wrapped in a crispy, golden tortilla, this recipe is a crowd pleasing favorite that is quick to assemble and bursting with bold taste. Prep everything in just 10 minutes and cook for 25 more, so it is perfect for families craving a simple, satisfying burrito packed with protein and punchy flavor.

I first whipped up these smoked chicken & green chile burritos after a long, hectic workday and was surprised just how fast and delicious they turned out using leftover smoked chicken from the weekend. The filling was creamy and rich, and my kids fell in love with the crispy tortilla that holds everything together, asking for extra cheese every time. Now, this recipe is our busy weeknight staple, letting us transform leftovers into a crave worthy, homemade dinner in minutes, making even picky eaters happy with each bite.

Gather Your Ingredients for Smoked Chicken & Green Chile Burritos

• Shredded smoked chicken: Brings deep, woodsy flavor to the burrito filling. Use leftover smoked chicken or substitute with rotisserie chicken and a shake of smoked paprika for a convenient option.
• Diced green chiles: Adds mild spice and bright, tangy notes. Opt for fire roasted canned green chiles or sub in roasted poblano or jalapeño for more heat.
• Sharp cheddar cheese: Melts into creamy goodness, balancing the spice with richness. Monterey Jack or Mexican blend works if cheddar is not available.
• Cooked white rice: Holds the filling together and makes burritos extra hearty. Sub brown rice or cooked quinoa for added fiber and nutrients.
• Sour cream: Lends tang and silkiness. Swap in Greek yogurt for a lighter, protein packed twist.
• Salsa (mild or medium): Juicy tomato flavor with a kick. Use pico de gallo or your favorite jarred salsa, adjusting heat to taste.
• Garlic powder and onion powder: Adds aroma and deepens flavor, making the filling savory and balanced even on rushed nights.
• Salt and cracked black pepper: Essential for enhancing each bite, so season to taste after mixing.
• Large flour tortillas: Soft and sturdy for easy rolling. Use gluten free tortillas if avoiding wheat to accommodate all eaters.
• Cooking spray or neutral oil: Helps crisp up tortillas for a golden brown crust, turning the outside irresistibly crunchy without drying the interior.

How to Make Smoked Chicken & Green Chile Burritos

Mix the Filling Creamy and Even:

In a large bowl combine shredded smoked chicken, diced green chiles, cheddar cheese, cooked rice, sour cream, salsa, garlic powder, onion powder, salt, and pepper. Stir thoroughly so the mixture becomes thick and fully blended, ensuring every bite has creamy, cheesy flavor. Taste and adjust seasoning until perfectly balanced for your palate.

Warm the Tortillas for Smooth Rolling:

Set the flour tortillas on a microwave safe plate and heat for about 20 seconds on high. This makes them flexible and prevents cracks during rolling, so the filling stays neatly contained and burritos seal well as they cook.

Fill Each Tortilla with Generous Chicken Mixture:

Lay one warmed tortilla on a flat surface. Spoon a generous line of filling down the center, leaving one inch on all sides to keep it easy to fold and avoid bursting during cooking. This step ensures every burrito is brimming but manageable.

Fold and Roll Burritos Tightly:

Fold the short sides inward over the filling, then roll up tightly from the bottom, gently pressing to seal the burrito. A snug roll ensures the filling does not spill out and each burrito cooks evenly in the skillet.

Crisp Burritos in Skillet Until Golden:

Spritz a skillet with cooking spray or swipe with oil and heat over medium. Place burritos seam side down and cook for 2 to 3 minutes on each side until golden brown and crispy. The hot skillet melts the cheese, crisps the tortilla, and locks in moisture for that perfect texture.

Rest and Serve Hot:

Let burritos rest for one minute after cooking, so the filling sets and slices cleanly. Serve whole or cut in half for easier eating, topping with salsa, avocado, or sour cream as desired for extra flair.

One of my favorite memories is transforming leftover smoked chicken from a backyard barbecue into this quick and satisfying burrito dinner for my kids. Each time, they rush to help roll and top their own burritos and love guessing which combination of cheese or salsa we will try next. Having this recipe tucked in our weekly rotation makes for fun, flavorful family meals no matter how busy the evening gets.

Smart Swaps and Variations for Smoked Chicken & Green Chile Burritos

This versatile burrito has endless adaptation possibilities to fit different tastes, dietary needs, or ingredient availability. Substitute the smoked chicken with pulled pork, roasted turkey, or black beans for a plant based option. Switch up the cheese with pepper jack for a spicy kick or Mexican blend for melty richness. For lower carbs, use cauliflower rice instead of white rice or wrap with gluten free tortillas for wheat free enjoyment. Add roasted seasonal vegetables or swap dairy for plant based yogurt and cheese to keep the creamy texture while making it vegan or allergy friendly.

How to Store and Reheat Smoked Chicken & Green Chile Burritos

To keep burritos fresh and safe, let them cool completely before wrapping each one tightly in foil or plastic wrap. Store in the refrigerator for up to four days in an airtight container. For longer storage, wrap individually and freeze in heavy duty zip top bags or airtight containers for up to three months, labeling the date for easy planning. To reheat, unwrap and microwave for one to two minutes or use a 350 degree oven for 10 to 12 minutes until the tortilla is crispy and filling is hot throughout.

What to Serve with Smoked Chicken & Green Chile Burritos

For a full Tex Mex meal, pair these burritos with sides like a tangy garden salad tossed in cilantro lime dressing, classic Mexican style rice, or smoky refried beans. Add a bowl of guacamole or sliced avocado for creaminess, and serve with salsa and pickled jalapeños for extra flavor contrast. For parties or game night, slice burritos in half and serve alongside tortilla chips and a colorful veggie tray to make a fun and balanced dinner for all ages.

Nutritional Benefits

This burrito packs a nutritional punch thanks to lean smoked chicken for muscle building protein and lasting satisfaction. The filling includes vitamin C from green chiles and calcium from cheese, supporting immune and bone health. With gluten free tortillas and plant based swaps, it is easy to fit this recipe into many diet plans, all while staying lower in fat and sodium than restaurant takeout burritos.

Recipe Success Tips

Occasionally, burrito filling may seem too loose or runny; if this happens, reduce sour cream or salsa or add more rice or shredded cheese to firm it up before rolling. Always make sure tortillas are warmed before filling to prevent tears and get a neat roll. For crisping, use medium heat and watch for golden brown color on all sides so the tortilla stays crunchy but the filling does not burn or spill.

This smoked chicken & green chile burrito is my go to for effortless yet flavor packed meals that always impress. Try it for your next dinner or meal prep day and see how quickly it becomes a family favorite bursting with protein and Tex Mex taste.

Common Questions About This Recipe

→ Can I use rotisserie chicken instead of smoked chicken?

Yes, rotisserie chicken works well for convenience. Smoking adds flavor, but rotisserie keeps it quick.

→ What type of cheese pairs best with green chiles?

Sharp cheddar brings out the best flavor, but Monterey Jack or a Mexican blend also complement the chiles.

→ How can I make the burritos extra crispy?

After rolling, pan-sear the burritos on all sides in a lightly oiled skillet until golden and crisp.

→ Are flour tortillas necessary, or can I use corn?

Flour tortillas roll easily and hold fillings well, but corn tortillas can be used for a different texture.

→ What toppings go well with these burritos?

Fresh salsa, chopped cilantro, avocado, or a squeeze of lime add freshness and enhance the flavors.