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Pioneer Woman Chicken Verde Burritos

Pioneer Woman Chicken Verde Burritos - recipe card
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These hearty burritos feature tender, seasoned shredded chicken enveloped in a creamy, tangy verde sauce, wrapped in warm flour tortillas, and baked until the cheese is melted and golden. The filling is rich, slightly spicy from the green chiles, and balanced by the bright, fresh flavor of tomatillos and lime.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts
  • 2 tbsp olive oil, divided
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (4 oz / 113g) diced green chiles
  • 1 cup green enchilada sauce (or homemade verde sauce)
  • 1/2 cup salsa verde (tomatillo-based)
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup cooked white rice (from 1/3 cup uncooked rice, prepared according to package)
  • 1/2 cup sour cream (full-fat recommended)
  • 4 large (10-inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese (about 4 oz / 113g)
  • 1/2 cup shredded sharp cheddar cheese (about 2 oz / 57g)
  • 1/4 cup fresh cilantro leaves, chopped (for garnish)
  • Lime wedges, for serving

Instructions

  1. Preheat the oven to 375°F / 190°C and lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
  2. Season the chicken breasts on both sides with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate and let rest for 5 minutes, then shred with two forks.
  3. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the chicken back to the skillet with the onion mixture, then stir in the diced green chiles, green enchilada sauce, salsa verde, cumin, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Simmer the mixture over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
  5. Remove the skillet from heat and stir in the cooked rice and sour cream until well combined. Taste and adjust seasoning if needed.
  6. Warm the flour tortillas in a dry skillet over medium heat for 20 seconds per side, or microwave between damp paper towels for 15 seconds, to make them pliable.
  7. Divide the chicken mixture equally among the four tortillas, placing about 3/4 cup of filling in the center of each. Top each with a generous sprinkle of the Monterey Jack and cheddar cheeses, reserving about 1/2 cup of cheese for the topping.
  8. Roll the burritos: fold the sides of each tortilla inward over the filling, then roll tightly from the bottom, tucking the filling as you go. Place the burritos seam-side down in the prepared baking dish.
  9. Spread any remaining sauce from the skillet over the tops of the burritos, then sprinkle with the reserved cheese.
  10. Bake for 20-25 minutes, until the cheese is melted and bubbly and the burritos are heated through. For extra browning, switch the oven to broil for the last 2-3 minutes, watching carefully to avoid burning.
  11. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each cooled burrito individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat refrigerated burritos in the microwave for 1-2 minutes, or in a 350°F / 175°C oven for 10-15 minutes. For frozen burritos, thaw in the refrigerator overnight, then reheat in the oven at 350°F / 175°C for 15-20 minutes.

Nutrition

Keywords: chicken verde burritos, green chile chicken burritos, baked burritos, Mexican casserole, shredded chicken recipe, tomatillo sauce, weeknight dinner, comfort food, freezer friendly, Pioneer Woman inspired

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-verde-burritos-recipe/