Green Chile Chicken Burritos
These Green Chile Chicken Burritos are made with only 5 ingredients, but bursting with flavor. Super easy and healthy, and can easily be made Gluten Free!
Optional: Instant pot
Pyrex Baking Dish
- 2 lbs Chicken Breast
- 1 Can Diced Green Chiles
- 2 Tbsp Greek Yogurt
- ½ Tsp Salt, pepper, garlic powder
- ½ Tsp Cumin Optional
For the Burritos
- 7 Flour Tortillas
- 1 Cup Salsa Verde
- ¾ Cup Greek Yogurt
- 1 Cup Shredded Cheese
First, make your chicken. Add the "Chicken Filling" Ingredients to an Instant Pot with ½ Cup of Water and cook on Manual for 8 minutes. Make sure your valve is set to "Sealing". Use NPR when timer is done. Remove the breasts, shred the chicken, and return to the Instant Pot with the sauce. Alternatively, shred some rotisserie or pre-cooked chicken and mix with the rest of the chicken filling ingredeints (green chiles and greek yogurt.)
Once the chicken is ready, its time for assembly! Preheat oven to 350 and grease a large pyrex generously.
Make your creamy burrito sauce. Mix 1 cup of Salsa Verde with ¾ Cup of Greek yogurt. Adjust the ratios to your taste. Pour and spread a couple spoonfuls on the bottom of the Pyrex.
Assemble the burritos! Fill a flour tortilla with a couple big spoonfuls of chicken, some cheese and some sauce. Roll once, fold in the sides, and then finish rolling. Lay in the baking dish seam-side down. Be careful not to overstuff!
Lay all your burritos along the pyrex. Spoon the remaining sauce mixture over everything, and sprinkle with some melted cheese. Bake covered for 15 minutes. Uncover and bake for 5 - 10 minutes. Make sure cheese melts, but doesn't burn!
Serve immediately with some fresh cilantro and a dollop of Greek yogurt. Or, let cool and freeze for later!
If you don't want to cook the chicken, buy rotisserie chicken instead!
I use this Instant Pot.
I love using this Salsa Verde.
Make these as Meal Prep and store in the fridge to heat up for 1 week, or freeze for up to 3 months!