Smothered Chicken Salsa Verde Burritos (Low Carb)
These salsa verde burritos are the epitome of healthier comfort food. Enjoy low-carb tortillas filled with creamy chicken, smothered with green chili sauce and cheese, and then baked until bubbly! With over 20 grams of protein per burrito, this is the ultimate family-friendly, high-protein, low-carb feast!
Smothered burritos – not exactly the poster child for healthy eats. But who says you can’t have your burrito and eat it, too? 😉 With a few simple tweaks, I’ve turned the tables on tradition!
These smothered salsa verde burritos not only have what it takes to satisfy your sunken burrito cravings, but they also align with your low-carb, high-protein nutritional goals.
For this recipe, I filled low-carb tortillas with a cheesy chicken filling. From there, I drenched every layer with green chili enchilada sauce, then blanketed the whole dish in cheese before popping it in the oven.
The burritos emerge from the oven in their bubbly, golden glory –all in less than 30 minutes! Get ready to dig into a twist on Tex-Mex where indulgence meets wholesome and satisfying!
Why you’ll love this recipe
Here’s why you’re about to fall head over heels for smothered green chili burritos:
- Macro-friendly. Clocking in at 23 grams of protein per burrito, these babies keep your high-protein, low-carb goals in check without compromising satisfaction.
- 30-minute meal. With the convenience of ready-made, store-bought ingredients, you can have this dish on the table in no time!
- Versatility. Whether planning a weeknight family dinner or hosting a casual get-together, these smothered burritos fit the occasion.
- Potential pairings. Serve with your favorite toppings and pair with various sides for a customized complete meal.
- Family-friendly feast. These burritos aren’t just an option for the health-conscious; they’re a hit for the whole family. I mean, who doesn’t love burritos?
Ingredients you’ll need
- Cooked shredded chicken breast. I typically grab a ready-made rotisserie chicken and shred the breast meat for this, but you can use any tender, cooked chicken breast here.
- Ro-Tel. This is a brand of canned diced tomatoes and green chili peppers often used in Tex-Mex recipes. Be sure to drain the can well before using it.
- Sharp cheddar jack cheese. Opt for cheese shredded from the block. The bagged pre-shredded stuff contains anti-caking agents, which can lead to a less smooth and evenly melted consistency.
- Sour cream. It enhances the rich and creamy flavor and texture of the filling. To sneak in a few more grams of protein per serving, substitute all or part of the sour cream with full-fat plain Greek yogurt. It will, however, add a tangy flavor.
- Salt and pepper. For seasoning the filling.
- Burrito-size low-carb tortillas. Depending on the low-carb tortillas you use, these burritos can also be a great source of fiber. Mission carb balance tortillas are my top choice (see FAQs for more recommended brands).
- Green chile enchilada sauce. Brands like Hatch, Old El Paso, and Oretego are easy to use and incredibly flavorful. Consider your heat tolerance when deciding between mild or hot enchilada sauce.
How to make smothered green chili burritos
Step 1: Make the filling. Combine the chicken, Ro-Tel, half of the cheese, sour cream, salt, and pepper in a medium-sized bowl.
Step 2: Assemble burritos. Spoon the mixture evenly into the center of each tortilla. Then, roll up the tortillas and place them seam-side down in a greased 9×13” baking dish.
Step 3: Smother burritos. Pour the enchilada sauce evenly over the top, and use a pastry brush to ensure it gets into all the nooks and crannies. Top with the remaining cheese.
Step 4: Bake. Bake in the 350℉ preheated oven until the cheese is lightly golden and bubbly (25-30 minutes).
Recipe tips
- Warm the tortillas. Warming the tortillas will make them more pliable and help prevent them from tearing. I usually just wrap a stack in a damp paper towel and microwave it for 20-30 seconds.
- Don’t overstuff. While it’s tempting to pack in as much filling as possible, if you go overboard, the tortillas may become difficult to roll up neatly, leading to a messy dish. Distribute an even, reasonable amount of the filling in each burrito.
- Seam side down. When placing the burritos in the baking dish, make sure the seam side is facing down. This will prevent them from unraveling during baking.
- Smother with love! Don’t be shy with the enchilada sauce and cheddar cheese. You want to cover every inch of the baking dish.
- Cover with foil. If you notice the cheese is starting to brown before the burritos are heated, cover the baking dish with foil to prevent the top from burning.
- Broil for a crispy top. If you want to crisp the cheese and the edges of the tortillas a bit, place the baking dish under the broiler for a few minutes at the end. Keep a close eye, as broiling can be quick!
Variations
When it comes to these chili verde burritos, there are no rules! Here are some of the many customization options to consider:
- Incorporate cilantro – Add a burst of freshness with chopped cilantro (or flat-leaf parsley). Sprinkle it over the filling before rolling, and sprinkle some over the burritos as garnish before serving.
- Turn up the spice –If you enjoy some heat, add your favorite hot sauce, cayenne, or minced jalapeños to the filling for an extra spicy kick.
- Add beans – Amp up the protein and fiber content by spooning a small portion of black beans, pinto beans, or refried beans over the filling before rolling the burritos.
- Alternative meat – Instead of shredded chicken, make the filling with shredded beef, pulled pork, shredded pork carnitas, or cooked and crumbled chorizo.
Storing & Freezing
Storing: To store leftover salsa verde burritos, allow them to cool to room temperature, then transfer them to an airtight container and refrigerate for 3-4 days.
Freezing: Or freeze the burritos in a freezer-safe container for 2-3 months. When ready to enjoy them, thaw the burritos in the refrigerator overnight and then reheat them in the oven or microwave.
FAQ
As with most Tex-Mex dishes, these low-carb burritos aren’t complete without your favorite toppings and perhaps a side dish or two. For toppings, you can’t go wrong with sliced or diced avocado, sour cream, pico de gallo, guacamole, pickled red onions, and lime wedges.
For low-carb sides, consider serving Mexican cauliflower rice, cilantro lime cauliflower rice, zesty bean salad, or lightly seasoned and grilled vegetables, such as bell peppers, squash, mushrooms, and zucchini.
The main difference lies in the size of the tortilla. A smothered burrito consists of a larger, approximately 10″ tortilla filled with ingredients and generously coated with sauce and cheese before baking. Enchiladas are the same concept, except they’re made with slightly smaller flour or corn tortillas.
Here is a list of some popular brands and their approximate net carb counts per tortilla (keep in mind carb counts may vary slightly between different varieties and sizes of tortillas within each brand:
Mission Carb Balance: 3-6 grams of et carbs
Ole Xtreme Wellness High-Fiber Tortillas: 5 grams of net carbs
Tumaro’s Carb Wise Wraps: 3-4 grams of net carbs
La Banderita Carb Counter Tortillas: 5-6 grams of net carbs
More low-carb Tex-Mex
- Mexican Chicken Casserole
- Beef Mexican Casserole
- Tex Mex Bacon Wrapped Stuffed Chicken
- Low-Carb Breakfast Burritos
- Blackstone Chicken Fajitas
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Smothered Chicken Salsa Verde Burritos
Equipment
- 9×13 baking dish
Ingredients
- 16 oz cooked shredded chicken breast rotisserie chicken is a great short-cut
- 10 oz can Rotel (diced tomatoes and green chiles) drained well
- 8 oz sharp cheddar jack cheese shredded from block, divided
- 1 tsp salt
- ½ tsp pepper
- 1 cup sour cream
- 8 low carb flour tortillas burrito size
- 12 oz Hatch green chile enchilada sauce or your favorite enchilada sauce-you can use a cup and up to 12 oz if you want them more saucy
- Optional garnishes: fresh cilantro, avocado, green chile salsa, corn salsa, sour cream, etc.
Instructions
- Preheat the oven to 350 degrees F. and spray a 9×13 baking dish with olive oil spray.
- In a medium-sized bowl, combine the chicken, rotel, half of the cheese, sour cream, salt, and pepper.
- Spoon the mixture, evenly, into the center of each tortilla, roll-up, and place seam side down in the baking dish.
- Pour the sauce evenly over the top, using a pastry brush to get it into all nooks and crannies, then top with the remaining cheese.
- Bake for 25-30 minutes until the cheese is lightly golden and bubbly.
Notes
-
- Seam side down. When placing the burritos in the baking dish, make sure the seam side is facing down. This will prevent them from unraveling during baking.
- Sneak in more protein per serving. Substitute all or part of the sour cream with full-fat plain Greek yogurt. It will, however, add a tangy flavor. We prefer the taste and texture of sour cream.
- Smother with love! Don’t be shy with the enchilada sauce and cheddar cheese. You want to cover every inch of the baking dish.
- Shred cheese from the block. Bagged shredded cheese typically has a coating that will affect melting, taste, and texture. I highly recommend shredding the cheese for the best results.
Nutrition
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