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Chicken green chile is a delicious and easier recipe than the beef. Chicken cooks quicker and the blends of green chile and spices are hard to resist.

Your best bet is using chicken breast. While expensive, it is easier to shred and is tastier and cooks faster than the other chicken cuts.

If at all possible, try using cast iron cookware. This is not a must, as any of your pots and pans can work equally well, but cast iron ware brings out the taste of the chicken much more effectively.

This recipe is more of a "suisa" recipe, as it will have a sauce instead of a gravy-like quality. A bit more flour will give you the gravy effect, but I suggest you use the sauce first because it is tastier and creates more of a bite with the chile.


a half breast of chicken for each diner
1/2 teaspoon of bell pepper (optional)
1/4 teaspoon pepper
2 cups of water
1 bayleaf
2 cups chicken bouillon
1 tsp of McCormick (or other brand) seasoning salt
2 tablespoons flour
1 teaspoon chopped onion or onion flakes
1/8 teaspoon cumin
1 can of drained tomatoes
1/4 teasoon garlic powder
1 teaspoon of onion powder
1 can of green chiles or jalapenos


Place water, pepper, bayleaf, seasoning salt, cumin, and garlic powder in a cast iron dutch or other dutch oven. Bring to a slow boil and add the chicken, closing the lid and allowing to cook on low flame for 15-20 minutes.

When chicken is well steamed, place on plate or in bowl and shred with forks.

Discard bones.

In the pot, add the chopped onion, drained tomatoes, and onion powder and allow to come to a rapid boil.

Place the flour in a glass measuing cup and add a little pepper and salt or a dash of any spice you wish to add. With a ladle or large spoon, gradually add the broth in the pot, stirring the flour with a spoon to make a paste.

Gradually add more broth, smoothing the mixture until it is thick and creamy.

Place the chicken in the pot and add the creamy mixture, lowering the heat to simmer.

Allow to simmer uncovered for 10-15 minutes.

When Done:

Warm a tortilla on the stove on a medium low flame, moving it around so it will not bake or crisp.

Place the tortilla on a flat surface, and place about 1/2 cup of chicken green chile a little off center of the tortilla, toward the left side.

Fold the left side of the tortilla to the center, the edge just on it.

Fold the bottom and the top to just the edge of filling.

Fold the right side and roll the edge under.

If at first you don't succeed, just serve the meat on a plate; many do.

If you do make burritos, there are many garnishes to use, such as cilantro, black olives, green olives, chopped onion, chopped pickles, chopped lettuce, and shreded letttuce.