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close up of a pan of cheesy smothered green burritos with a spatula for serving
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Smothered Chicken Salsa Verde Burritos

An easy high-protein low-carb recipe for burritos stuffed with shredded chicken, tomatoes, Rotel, and sour cream smothered in salsa verde and cheese and baked to bubbly perfection.
Course Main
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 276kcal
Author Amee

Equipment

  • 9x13 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 9x13 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.
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                 *Macros will vary a bit depending on the type of tortillas used.

Nutrition

Calories: 276kcal | Carbohydrates: 8g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 921mg | Potassium: 281mg | Fiber: 1g | Sugar: 4g | Vitamin A: 727IU | Vitamin C: 4mg | Calcium: 261mg | Iron: 1mg