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Smothered Green Chili Burritos Recipe
Ben Carraoli

Smothered Green Chili Burritos Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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. 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. 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. 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.

Notes

  • 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.