Ingredients
Scale
For the burritos:
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1½ cups cooked white or brown rice
- 1½ cups shredded Monterey Jack or pepper jack cheese
- 6 large (10″) flour tortillas (or gluten-free if needed)
- Optional add-ins: black beans, corn, diced onions, cilantro
For the creamy green chile sauce:
- 2 tbsp butter or olive oil
- 2 garlic cloves, minced
- 1 (4 oz) can chopped mild green chiles
- 1 cup chicken broth
- ½ cup heavy cream or half-and-half
- 4 oz (½ block) cream cheese, softened
- ½ tsp ground cumin
- ¼ tsp oregano
- Salt & black pepper to taste
For topping:
- Extra shredded cheese
- Fresh cilantro
- Sour cream or avocado slices
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Make green chile sauce:
- In a saucepan, melt butter over medium heat. Sauté garlic 30 sec.
- Add green chiles, chicken broth, cream, cream cheese, cumin, and oregano.
- Simmer 5–7 min, stirring until smooth and slightly thickened. Season with salt and pepper. Remove from heat.
- Assemble burritos:
- Warm tortillas briefly (microwave 20 sec or heat in dry skillet) for flexibility.
- Divide chicken, rice, cheese, and any optional fillings among tortillas. Roll tightly, tucking in ends.
- Place seam-side down in baking dish.
- Bake:
- Pour warm green chile sauce evenly over burritos. Sprinkle with extra cheese.
- Cover with foil; bake 20 minutes.
- Uncover; bake 5–10 more minutes until bubbly and lightly golden.
- Serve garnished with cilantro, sour cream, or avocado.
Prep Time & Nutrition (per burrito, serves 6):
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 6 | Calories: 480 | Net Carbs: 32g | Fats: 24g | Protein: 32g
Servings: 6 | Calories: 480 | Net Carbs: 32g | Fats: 24g | Protein: 32g