Smoked Chicken Green Chile Burrito

The aroma of smoked chicken mingling with roasted green chiles wrapped in a warm tortilla creates an irresistible combination that’s both comforting and exciting. The Smoked Chicken Green Chile Burrito delivers layers of smoky, spicy flavors balanced perfectly with creamy beans, melted cheese, and fresh toppings. This southwestern-inspired handheld meal transforms ordinary burrito night into something truly special. You’ll learn how to achieve the perfect balance of smokiness and heat while creating a burrito that’s packed with flavor in every bite.

Why You’ll Love This Recipe

These Smoked Chicken Green Chile Burritos are guaranteed to become a family favorite for several compelling reasons. First, the combination of tender smoked chicken and flame-roasted green chiles creates a depth of flavor that’s impossible to achieve with regular chicken burritos. The smoky, slightly spicy meat pairs beautifully with the earthy, charred notes of the chiles.

The textural contrast is another standout feature – crispy tortilla exterior giving way to tender chicken, creamy beans, and gooey melted cheese. Every bite offers the perfect balance of soft and crunchy elements.

What’s more, these burritos are incredibly versatile. You can prepare the smoked chicken and chiles ahead of time, making weeknight assembly quick and simple. They’re perfect for meal prep, freezer-friendly, and easily customizable based on heat preference or available ingredients. Whether you’re feeding a hungry family or meal prepping for the week, these green chile chicken burritos deliver restaurant-quality flavor with homemade satisfaction.

Ingredients

For the Smoked Chicken Green Chile Burritos, you’ll need:

• 2 pounds boneless, skinless chicken thighs (for the best flavor and moisture retention)
• 4 large (10-inch) flour tortillas, room temperature
• 8 ounces fresh roasted green chiles (Hatch, Anaheim, or poblano), peeled and diced
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup Mexican blend cheese, shredded
• 1 small red onion, finely diced
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon chipotle powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 avocado, sliced (optional)
• Sour cream for serving (optional)

The quality of green chiles makes a significant difference here – fresh roasted is ideal, but high-quality canned green chiles can work in a pinch.

Pro Tips

Achieving burrito perfection requires attention to a few critical details. First, properly smoking the chicken is essential for the signature flavor of Smoked Chicken Green Chile Burritos. If using a smoker, maintain a consistent temperature of 225°F and use wood chips like hickory or mesquite for that authentic southwestern smokiness. Smoke until the internal temperature reaches 165°F (typically 1.5-2 hours), allowing the meat to absorb maximum flavor while remaining juicy.

Second, the tortilla-warming technique significantly impacts your final burrito. Never use cold tortillas as they’ll crack and split. Instead, warm them on a dry skillet for 15-20 seconds per side or wrap in damp paper towels and microwave for 30 seconds. A properly warmed tortilla is pliable and helps seal in all the delicious ingredients.

Finally, master the burrito-folding technique for leak-proof enjoyment. Place ingredients slightly off-center, fold in the sides, then roll from the bottom up, tucking as you go. For an extra crispy exterior, return the folded burrito to a lightly oiled skillet and brown on each side for 1-2 minutes. This creates a delightful textural contrast while helping to seal the burrito.

Instructions

Step 1

Prepare your chicken by combining smoked paprika, cumin, garlic powder, oregano, chipotle powder, salt, and pepper in a small bowl. Rub this mixture thoroughly over the chicken thighs, ensuring they’re completely coated. Let the seasoned chicken rest at room temperature for 30 minutes to allow the flavors to penetrate the meat.

Step 2

Prepare your smoker (or alternative cooking method) to 225°F using your preferred wood chips. Place the seasoned chicken thighs on the smoker grates and cook until they reach an internal temperature of 165°F, approximately 1.5-2 hours. If you don’t have a smoker, you can achieve a similar flavor by adding 1 teaspoon of liquid smoke to the seasoning and baking the chicken at 375°F for 25-30 minutes.

Step 3

While the chicken cooks, prepare your green chiles if using fresh ones. Roast whole chiles over an open flame or under a broiler until the skins blister and blacken. Place in a paper bag for 10 minutes (this makes peeling easier), then remove skins, stems, and seeds before dicing. If using canned green chiles, drain well and set aside.

Step 4

Once the chicken reaches temperature, remove it from the smoker and let it rest for 10 minutes. Then shred it using two forks, pulling the meat apart to create tender strands. The chicken should pull apart easily and remain juicy while showing a beautiful smoke ring.

Step 5

In a large skillet over medium heat, warm the olive oil. Add the diced onions and cook until translucent, about 3-4 minutes. Add the diced green chiles and shredded chicken to the skillet, stirring to combine. Cook for another 3-4 minutes until everything is heated through and the flavors meld together.

Step 6

Warm your tortillas according to the pro tips above. Working with one tortilla at a time, place about 1/4 cup of pinto beans in a line slightly off-center. Top with a generous portion of the smoked chicken and green chile mixture, followed by a sprinkle of cheese and fresh cilantro.

Step 7

Fold your burrito by first folding in the sides, then rolling from the bottom up, tucking tightly as you go. For an extra crispy exterior, place the folded burrito seam-side down in a lightly oiled skillet over medium heat for 1-2 minutes per side until golden brown.

Step 8

Serve your Smoked Chicken Green Chile Burritos immediately with lime wedges, sliced avocado, and a dollop of sour cream if desired. The combination of the warm, crispy exterior and the flavorful, smoky filling creates an irresistible meal that’s perfect for any occasion.

Variations

The Smoked Chicken Green Chile Burrito recipe is wonderfully adaptable. For a breakfast variation, add scrambled eggs to the filling and include some crispy breakfast potatoes for a hearty morning meal. The smoky chicken pairs surprisingly well with eggs and creates a satisfying start to your day.

For a vegetarian option, substitute the smoked chicken with smoked portobello mushrooms or smoked jackfruit. Season and smoke them using the same spice blend to maintain that signature smoky flavor. The meaty texture of these alternatives works beautifully with the green chiles and beans.

If you’re following a low-carb diet, try a burrito bowl version. Skip the tortilla and serve the smoked chicken green chile mixture over cauliflower rice or mixed greens. Top with all your favorite burrito ingredients for a satisfying meal that delivers all the flavors without the carbs. This deconstructed version also works well for meal prep throughout the week.

Storage and Serving

These Smoked Chicken Green Chile Burritos store beautifully, making them perfect for meal prep. For refrigeration, wrap individual assembled burritos (before the final crisping stage) tightly in aluminum foil and store for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or unwrap and microwave for 1-2 minutes until heated through.

For longer storage, freeze the wrapped burritos for up to 3 months. To reheat from frozen, either bake at 350°F for 30-35 minutes or thaw overnight in the refrigerator before reheating as above.

For serving, pair these flavorful burritos with Spanish rice, a simple green salad with cilantro-lime dressing, or homemade guacamole and salsa. For a complete Southwestern-inspired meal, serve alongside Mexican street corn or black bean and corn salad. These burritos also work wonderfully for casual entertaining – set up a burrito bar with the filling and various toppings, allowing guests to customize their own.

FAQs

Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts, but they tend to dry out more easily when smoked. If using breasts, consider brining them first (1/4 cup salt and 1/4 cup sugar in 4 cups water for 2 hours) and monitor the internal temperature carefully to avoid overcooking.

What if I don’t have a smoker?
You can achieve a similar flavor by adding 1-2 teaspoons of liquid smoke to your seasoning mix and cooking the chicken in a slow cooker for 4-6 hours on low, or baking it at 375°F for about 25-30 minutes until it reaches 165°F internally.

How spicy are these burritos?
The heat level is moderate and depends largely on the green chiles you use. Hatch chiles range from mild to very hot, while poblanos are generally milder. You can adjust the heat by removing all seeds and membranes (for milder) or including some (for spicier).

Can I make these ahead for a party?
Absolutely! Prepare the filling components up to two days ahead and store separately. You can even assemble the burritos a few hours before serving, then do the final crisping just before guests arrive.

What’s the best way to fold a burrito so it doesn’t fall apart?
Place fillings slightly off-center in a horizontal line. Fold in the sides, then fold the bottom up and over the filling, using your fingers to tuck the edge under the filling as you roll upward. Keep it tight but not so tight that the tortilla tears.

Conclusion

This Smoked Chicken Green Chile Burrito is comfort food at its finest — a perfect marriage of smoky, tender chicken and the earthy heat of roasted green chiles, all wrapped in a warm, crispy tortilla. It’s the kind of dish that transforms an ordinary weeknight dinner into something memorable, bringing a taste of southwestern cuisine right to your table. Whether you’re an experienced smoker or trying this technique for the first time, these burritos deliver restaurant-quality flavor with the satisfaction of homemade goodness. Give this recipe a try the next time you’re craving something beyond the ordinary burrito — your taste buds will thank you.

Print