Green Chile Chicken Layered Burritos (GF)

If you enjoy Mexican and Southwestern foods, you will love these Green Chile Chicken Layered Burritos! They are packed with the foods and flavors you enjoy and are super easy to assemble.

I call these layered burritos because they aren’t rolled, they are stacked! But they have most of the ingredients traditional burritos have and you can add or subtract anything you like – customize to your heart’s content!

The layered format works better for gluten-free tortillas that don’t roll as easily. If you aren’t on a gluten-free diet, you can buy 6 large flour tortillas and wrap the filling ingredients like a traditional burrito. Top with the green sauce before serving.

Don’t be intimidated by the long recipe. Most of the components can be made ahead to save you time on serving day. I take two days and get as much made as I can ahead and then everything comes together quickly and easily when I’m ready to serve!

The green chile sauce is truly amazing. You can reduce the amount of chiles if you or your family don’t like hot foods or use milder chiles. You can serve this sauce over grilled, sautéed, or roasted meats, with eggs, on enchiladas or tacos, or as part of casseroles. It is wonderful with so many dishes!

Steps of layering the stacked burritos

I love this sauce so much because it is truly amazing. It reminds me of all the incredible meals we had in Santa Fe and Taos. Make this sauce and you will get your tastebuds ready for your next trip to the Southwest!

If you taste the green sauce on its own, it will be spicy. But when combined with the tortillas, rice, beans, chicken, guacamole and cheese, every bite is perfect … just the right level of heat!

This recipe calls for rotisserie chicken to make it easier for you. If you want to cook your own chicken, by all means go right ahead. I would probably poach or braise it so it stays tender enough to shred. If you are cooking chicken anyway, make two and keep one to make this recipe the next day.

While you can customize this to suit your taste for spicy foods, I tend to make things a little on the milder side. Then I like to pass hot sauce at the table so people can add more if they like. You can also offer pickled jalapeños, sliced serrano peppers, etc.

The sauce will hold in the refrigerator, covered, up to 5 days, and up to 2 months in the freezer. If it is too thick when you are reheating it, stir in a little water. Make this a day or two ahead of time so assembly is easier and faster for you!

The rice can also be made ahead, saving you time on serving day. Take all the shortcuts you can and this will be an easy meal to get on the table.  

Many grocery stores sell pre-made guacamole that is very good and a great short-cut for busy days. If you want to make your own, seed avocados and cut into squares. Place in a large bowl and add some salsa, chopped green or red onions, chopped jalapenos, and fresh lime juice. Sprinkle with salt and pepper. Mash the avocado until mostly smooth. Mix everything together, taste and adjust seasonings as needed.

These Green Chile Chicken Layered Burritos are a delightful meal any time of the year. Once you have the sauce and rice made ahead, the assembly is quick and easy. Your family will love these!

Did you enjoy this recipe? Leave a star rating in the recipe card and let me know in the comments, I love hearing from you!

Ingredients needed for Green Chile Chicken Layered Burritos:

• Green Chile Sauce: oil, onions, garlic, broth, green chiles,
• Cornstarch dissolved in cool water, salt and white pepper
• Mexican Rice: oil, onion, garlic, tomatoes, white rice,
• Beef stock, cumin, salt and pepper
• Chicken Layer: rotisserie chicken, shredded Monterey Jack cheese, cumin, oregano, salt and pepper
• Assembly: GF corn tortillas, refried beans, guacamole or avocado,
• Mexican rice, chicken filling, green chile sauce, shredded cheese,
• Green onions, cilantro, sour cream, tomatoes, hot sauce, etc.

PRO Tip:

Short cut – if you have a favorite Mexican restaurant nearby, you can buy the rice already prepared from them, saving you a step in the creation of these layered burritos!

PRO Tip:

Any leftover sauce can be used over grilled, sautéed, or roasted meats, with eggs, on enchiladas or tacos, or as part of casseroles. It is wonderful with so many dishes!

How to make Green Chile Chicken Layered Burritos:

1. Make the Green Sauce: Cook the onions in oil until softened then stir in the garlic and cook 30 seconds. Pour in the broth, scraping the bottom of the pan to loosen any browned bits. Add the chiles, bring to a boil and reduce the liquid by cooking 10 to 15 minutes to concentrate the flavors.
2. Whisk in the cornstarch slurry into the liquid and cook at a low boil/high simmer, whisking constantly to thicken the sauce. Taste and adjust seasonings with salt and pepper. Keep warm over low heat.
3. Make the Rice: Sauté onions in oil until tender, then add the garlic and rice, and cook, stirring often, until rice is pale yellow, 3 to 5 minutes. Add remaining rice ingredients and bring to a boil. Cover the pan and reduce heat to low. Simmer 15 minutes or according to package directions, until liquid is absorbed. Remove from the heat, leave the lid on and steam the rice for another 10 minutes (or according to package directions). Remove the lid and use two forks to fluff the grains.
4. Assemble the Chicken Layer: While the rice is cooking, set out the shredded chicken, 1/2 cup of the green sauce, and 2 cups shredded Monterey Jack cheese. Sprinkle the cumin and oregano over the chicken and season with salt and pepper to taste. Set aside.
5. Preheat the Oven: Heat to 350°F (180°C) and line two baking sheets with parchment paper.
6. Assemble the Layered Burritos: Place the tortillas between two paper towels or plates and heat in the microwave for about 30 seconds to steam and soften the tortillas. Stagger 3 tortillas on each baking sheet. Keep the remaining 6 tortillas covered.
7. Spread a thin layer of refried beans on each tortilla, top with some of the guacamole, and a layer of rice. Top with some of the chicken filling, spreading it out into a flat layer.
8. Pop the baking sheets into the hot oven and bake for about 15 minutes to warm the filling. Remove from the oven, top with another tortilla. Spread some of the green sauce over the top tortillas of each stack. Sprinkle the cheese over the tops and return to the oven, baking until the cheese is melted. Transfer each stack to serving plates and sprinkle with the green onions and other toppings of your choice.

PRO Tip:

This recipe calls for rotisserie chicken to make it easier for you. If you want to cook your own chicken, by all means feel free. I would probably poach or braise it so it stays tender enough to shred.

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Box grater or food processor
• Large deep skillet with a lid
• Medium saucepan
• Baking Sheet pans
• Parchment paper sheets

Gluten-Free Tips:

Watch the tortillas and be sure they are gluten-free. Manufacturers have a bad habit of adding wheat to corn tortillas to soften them and make them easier to fold and roll. Be careful in your choice!

Canned chiles may have gluten – read the ingredient list carefully and look for certified gluten-free products. The Hatch brand is usually certified GF.

Be sure that your guacamole, if buying store-bought, is gluten-free. Salsa can also harbor gluten – look for certified GF products.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: 6 servings

Green Chile Chicken Layered Burritos (GF)

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I call these layered burritos because they aren’t rolled, they are stacked! They have most of the ingredients traditional burritos have and you can add or subtract anything you like - customize to your heart’s content!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

New Mexican Green Chile Sauce (or use Green Enchilada Sauce)

• 3 tbsp vegetable oil
• 1/2 cup (71g) finely chopped onions
• 1 garlic clove, minced
• 4 cups (908g) low-sodium, gluten-free chicken or vegetable broth
• 1 to 2 cups (142g to 284g) roasted, peeled and chopped green chile peppers, such as Hatch or jalapeño (hotter) or Anaheim or Poblano (mild), gluten-free if canned
• 2 tbsp (14g) cornstarch dissolved in 3 tbsp cool water
• Salt and freshly ground black pepper, to taste

Mexican Rice (optional)

• 1/4 cup (50g) olive oil
• 1 lg onion, chopped
• 2 cloves garlic, minced
• 2 cups (396g) long-grain white rice, such as basmati
• 1 cup (237 ml) tomato sauce
• 3 cups (710 ml) gluten-free beef stock
• 1-1/2 tsp cumin, or to taste
• Salt and freshly ground black pepper, to taste

Chicken Layer

• 1 rotisserie chicken, meat shredded or chopped
• 1/2 cup (118 ml) of the green chile sauce (from above)
• 1 cup (237 ml) shredded Monterey Jack cheese
• 1/2 teaspoon cumin
• 1 teaspoon oregano
• Salt and freshly ground black pepper

To Assemble Layered Burritos

• 12 (6-inch; 15 cm) gluten-free corn tortillas
• 1 can (16 oz; 454g) refried beans, heated with about 1/3 can water, stirring to get to a spreading consistency
• Guacamole or chunked avocados
• Mexican rice, if desired (from above)
• Chicken Layer (from above)
• Green Chile Sauce (from above)
• 2 cups (227g) shredded cheese, such as Colby
• 4 tbsp (59 ml) thinly sliced green onions
• Toppings such as cilantro, sour cream, chopped tomatoes, hot sauce, lime wedges, etc.

Instructions

1. Make the Green Chile Sauce: In a large saucepan, add the oil and heat over medium-high heat until shimmering. Add the onions and cook, stirring often, until softened and translucent, about 3 to 5 minutes. Stir in the garlic and cook 30 seconds.
2. Pour in the broth and scrape up any browned bits on the bottom of the pan. Add the chiles. Bring to a boil and reduce the liquid by cooking for 10 to 15 minutes at a low boil, to concentrate the flavors.
3. Whisk in the cornstarch/water mixture, reduce the heat to medium-low and cook at a simmer, whisking often, for 2 minutes to cook the cornstarch and thicken the sauce. Taste and adjust seasonings with salt and pepper as needed. Keep warm over low heat. If you think it is too spicy, it will be perfect when assembled with the rest of the burrito ingredients.
4. Make the Mexican Rice (if using): In a large deep skillet with a lid over medium heat, heat oil and sauté onions until tender but not browned, 3 to 5 minutes. Add garlic and rice, cook, stirring often until the rice is pale yellow, 3 to 5 minutes. Add remaining ingredients and bring to a boil over high heat.
5. Cover, reduce heat to low and simmer 20 to 25 minutes or until the liquid is absorbed, or cook according to package directions. Remove from the heat, leave the cover on and set aside to finish steaming for another 10 minutes. Remove the lid and toss gently with 2 forks to fluff the grains.
6. Assemble the Chicken Layer: While the rice is cooking, set out the shredded chicken, 1/2 cup of the green chile sauce from above, and 2 cups shredded Monterey Jack cheese. Sprinkle the chicken with the cumin and oregano. Season with salt and pepper to taste. Set aside.
7. Preheat the oven to 350°F (180°C). Line two baking sheet pans with parchment paper.
8. Assemble the Layered Burritos: Stagger 3 tortillas on each of the two baking sheet pans. Keep the remaining 6 tortillas covered.
9. Spread a thin layer of the beans on each tortilla, top with some guacamole, and a layer of rice spreading each out to cover the tortilla. Top each stack with some of the chicken in a flat layer. Top with a bit of the green sauce and some Monterey Jack Cheese.
10. Pop the baking sheets into the oven. Bake for about 15 minutes to warm the filling and melt the cheese. Remove from the oven, top with another tortilla. Spread some of the green chile sauce over the top of each stack. Sprinkle the shredded cheese over the tops and return to the oven, baking until the cheese is melted.
11. Transfer each stack to a serving plate and sprinkle with the sliced green onions. Serve with additional toppings of your choice, such as chopped tomatoes, sour cream, avocado, cilantro, hot sauce, etc.

Recipe found at www.theheritagecook.com

Notes

The sauce will hold in the refrigerator, covered, up to 5 days, and up to 2 months in the freezer. If it is too thick when you are reheating it, stir in a little water.

If the rice is done and there is still a little liquid in the bottom of the pan, leave the cover off, and let the rice sit while you finish making the rest of the meal. By the time you’re ready to serve, the remaining liquid will have been absorbed or evaporated. Toss again with 2 forks and gently scoop onto tortillas. If made ahead, add a little water when you reheat it if needed.

Short cut – if you have a Mexican restaurant nearby, you can buy the rice already prepared from them, saving you a step in the creation of these layered burritos!

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

The sauce is adapted from a recipe in the Rancho de Chimayo Cookbook.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 695Total Fat: 37gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 99mgSodium: 1330mgCarbohydrates: 59gFiber: 8gSugar: 12gProtein: 35g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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