Do Share Recipe

Smothered Green Chili Burritos Recipe | Cheesy Mexican Favorite

I can’t stop thinking about the first time I made these smothered green chili burritos—every bite was bold, cheesy, and comforting. I was a little nervous about the sauce, but once it blended with the filling, I was hooked. If you enjoy hearty Mexican meals (or want to try something new besides the Classic Mexican Chicken Casserole Recipe, then this recipe is for you—so dive in and let me walk you through it.

Ingredients You’ll Need

Here’s what I used (and why each one matters):

1 pound ground beef (or turkey) – for me, beef gives a richer flavor, while turkey keeps it lighter.
1 can (15 oz) refried beans – adds creaminess and helps bind the filling.
1 cup shredded cheese (Cheddar or Mexican blend) – freshly grated melts better and avoids clumping.
1 large onion, diced – adds savoriness and texture.
2 cloves garlic, minced – for that aromatic punch.
1 tablespoon butter – helps sauté onions and build base flavor.
2 tablespoons all-purpose flour – to thicken the sauce.
1½ cups chicken broth – to create the sauce’s liquid base.
8 ounces canned diced green chiles – they bring the signature chile flavor and mild heat.
½ teaspoon cumin – for earthy warmth.
½ teaspoon dried oregano – to add herbaceous depth.
Salt & black pepper, to taste – essential for balancing flavors.
4–6 large flour tortillas – choose good quality tortillas so they don’t tear.

Note: Several servings—this quantity usually makes 4 to 6 full smothered burritos (or more, depending on size).

Cooking Time

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

How to Make Smothered Green Chili Burritos

1. Prepare the Green Chile Sauce

I start by melting butter in a saucepan over medium heat until it’s bubbly. Then I stir in the flour, making a roux, and whisk in chicken broth gradually until smooth. Next, I add minced garlic, diced green chiles, cumin, oregano, salt and pepper. I let it simmer gently until it thickens into a creamy sauce—this becomes what will smother the burritos.

2. Make the Filling

While the sauce simmers, I heat a skillet over medium-high heat and sauté onion until translucent. Then I add the ground meat and cook until browned, breaking it apart. I season with salt and pepper. I stir in the refried beans and half of the shredded cheese so everything binds together. This becomes the hearty filling inside the tortillas.

3. Roll the Burritos

I warm the flour tortillas briefly (in a microwave or skillet) so they’re pliable. Then I spoon a generous portion of the filling into each tortilla and roll it up tightly, folding in the sides so nothing spills. I place the burritos seam-side down in a baking dish or skillet.

4. Smother & Bake

Once all burritos are rolled and arranged, I ladle the green chile sauce over them, making sure they’re well coated. I then sprinkle the remaining cheese over the top. Into a preheated oven they go—baking until the cheese is melted, bubbly, and lightly golden. Finally, I let them rest for a few minutes before digging in.

Additional Tips for Making This Recipe Better

From my own experience, here are a few tweaks I love:

Use freshly grated cheese rather than pre-shredded—melts smoother and avoids gooey starch coating.
Don’t skip simmering the sauce long enough—it deepens the flavor and ensures it’s not too runny.
Warm tortillas just enough—not too hot—so they don’t crack when rolling.
Double the sauce portion; I often end up wanting extra to drizzle.
Let the assembled dish rest 5 minutes before cutting—so the cheese and sauce settle.

Variations You Can Try

Want to switch things up? Here are some fun twists (and yes, dinner recipes can be versatile!):

Dairy-free: Use dairy-free cheese and substitute butter with vegan butter or oil.
Chicken version: Swap beef with shredded or ground chicken—delivers lighter flavor.
More heat: Add diced jalapeños or hot sauce to the filling or sauce.
Beans & veggies: Mix in black beans, corn, or bell pepper for added texture.
Low-carb: Use low-carb or whole wheat tortillas—still delicious.

You can also explore “dinner recipes” that riff on these themes and keep things exciting.

Equipment You Need

Large skillet – for browning meat and sautéing onion
Medium saucepan – to cook the green chile sauce
Baking dish or ovenproof skillet – to smother and bake burritos
Whisk – for smooth sauce mixing
Grater – to grate cheese freshly

How to Serve Smothered Green Chili Burritos

Here are some serving ideas to make your dish shine:

Serve with fresh cilantro, diced tomatoes, or sliced jalapeños on top.
Drizzle a little extra sauce around the plate for drama (and flavor!).
Pair with a side of Mexican rice, guacamole, or a crisp salad.
Offer sour cream or lime wedges for guests to customize.
For fun: mention you tried it after your “Bacon Cheeseburger Meatball Recipe” night—two very different but equally bold flavors!

Calories & Nutrition (approximate per serving)

Calories: ~450–600 kcal (depending on meat and portions)
Protein: ~25–35 g
Carbohydrates: ~40–50 g
Fat: ~20–30 g
Saturated Fat: ~8–12 g
Fiber: ~5 g
Sodium: variable (based on broth, beans, and cheese)

How to Store, Freeze & Reheat

Storing (Refrigerator):
Store leftover burritos in an airtight container for up to 3–4 days.

Freezing:
Wrap each burrito in foil or plastic wrap, place in a freezer bag, and freeze for up to 2–3 months (keep sauce separate, if possible).

Reheating:
Thaw overnight (if frozen). Reheat in the oven or microwave until heated through; you can re-add sauce on top to keep them moist.

Why You’ll Love This Recipe

Here’s what keeps me making these again and again:

It’s straightforward and beginner-friendly—no fancy tricks needed.
Versatile—easy to adapt for meat, dairy, or veggie preferences.
The green chile sauce elevates a simple burrito into something memorable.
Great for leftovers or even meal prep—reheats beautifully.
Bold, comforting flavors that satisfy a craving for spice and warmth.

Final Thoughts

I hope this smothered green chili burritos recipe inspires you to bring a taste of Southwestern comfort into your kitchen. It’s rich, cheesy, and just spicy enough to keep things exciting. Whether you serve it for a casual weeknight dinner or impress friends over brunch, it’s a recipe that keeps on delivering. Let me know how your version turns out—and happy cooking!

Ben Carraoli