I love making these Chili Verde Burritos when I want a comforting, cheesy meal packed with green chile flavor. I fill warm tortillas with tender chili verde, then cover everything with a creamy Hatch green chile sauce that brings rich Southwest comfort to the table.
Why You’ll Love This Recipe
I enjoy this recipe because it is hearty, flavorful, and easy to prepare ahead of time. I like how the green chiles add depth without overpowering the dish, and the creamy sauce ties everything together beautifully. I also appreciate how customizable these burritos are for different tastes.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chili verde filling:
2 lbs boneless chicken thighs, diced
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups roasted Hatch green chiles, peeled and chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
2 cups chicken broth
For the Hatch green chile sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup roasted Hatch green chiles, chopped
1½ cups milk or heavy cream
1 cup shredded Monterey Jack or cheddar cheese
½ teaspoon salt
For assembly:
4 large flour tortillas
1 cup shredded cheese (optional)
Directions
I begin by heating the olive oil in a large pot over medium heat. I add the chicken and cook until lightly browned, then remove it and set it aside. In the same pot, I cook the onion until soft and translucent, then stir in the garlic.
I add the chopped green chiles, cumin, oregano, salt, and pepper. I return the chicken to the pot, pour in the chicken broth, and bring everything to a gentle simmer. I cover the pot and let it cook for about 1 hour, stirring occasionally, until the chicken is tender and the sauce thickens.
To make the sauce, I melt the butter in a saucepan over medium heat. I whisk in the flour and cook for about one minute. I slowly add the milk, whisking constantly, then stir in the green chiles, cheese, and salt. I cook until the sauce becomes smooth and creamy.
I warm the tortillas, spoon the chili verde filling into each one, sprinkle with cheese if I want extra richness, and roll them into burritos. I serve them topped with plenty of Hatch green chile sauce.
Servings And Timing
I get 4 generous burritos from this recipe.
Prep time: 25 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 45 minutes
Variations
I sometimes add cooked rice or black beans to the filling for extra texture. When I want more heat, I mix in chopped jalapeños or a pinch of cayenne. I also enjoy using corn tortillas for a smaller, enchilada-style version.
Storage/Reheating
I store leftover burritos in an airtight container in the refrigerator for up to 3 days. I reheat them in the microwave or oven until warmed through. I keep the sauce separate and reheat it gently on the stovetop before serving.
FAQs
Can I make the chili verde ahead of time?
I often prepare the filling a day in advance because the flavors develop even more overnight.
Are Hatch green chiles spicy?
I find they range from mild to medium heat, making them flavorful without being overwhelming.
Can I freeze these burritos?
I freeze the burritos without the sauce for up to 2 months and add fresh sauce after reheating.
What cheese works best for the sauce?
I prefer Monterey Jack, but cheddar or a blend works well too.
Can I use canned green chiles instead of fresh?
I use canned green chiles when fresh ones are unavailable, though roasting fresh chiles gives deeper flavor.
Conclusion
I keep this Chili Verde Burrito recipe in regular rotation because it delivers comfort, flavor, and flexibility in every bite. I love how the creamy Hatch green chile sauce elevates the dish and makes it perfect for both family dinners and make-ahead meals.
These Chili Verde Burritos are filled with tender chicken simmered in a Hatch green chile sauce and wrapped in warm tortillas, then topped with a creamy, cheesy green chile sauce. A hearty and comforting dish with bold Southwest flavor.
Ingredients
For the chili verde filling:
2 lbs boneless chicken thighs, diced
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups roasted Hatch green chiles, peeled and chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
For the Hatch green chile sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup roasted Hatch green chiles, chopped
1 1/2 cups milk or heavy cream
1 cup shredded Monterey Jack or cheddar cheese
1/2 teaspoon salt
For assembly:
4 large flour tortillas
1 cup shredded cheese (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned. Remove and set aside.
In the same pot, sauté diced onion until soft. Add minced garlic and cook for 1 minute.
Add roasted green chiles, cumin, oregano, salt, and pepper. Stir to combine.
Return the chicken to the pot and pour in chicken broth. Simmer covered for 1 hour, stirring occasionally, until chicken is tender and sauce thickens.
To make the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Slowly add milk while whisking constantly. Add green chiles, cheese, and salt. Stir until sauce is smooth and creamy.
Warm tortillas. Spoon chili verde filling into each, sprinkle with optional cheese, and roll into burritos.
Top burritos with green chile sauce and serve warm.
Notes
Add black beans or rice to the filling for variety.
For extra spice, include jalapeños or cayenne pepper.
Use canned chiles if fresh Hatch chiles aren’t available.
Keep sauce and burritos separate if storing for later.
Freezes well without sauce—add fresh sauce after reheating.
