(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large flour tortillas
Cooked chicken, or beef
Chile verde sauce
Cooked rice
Refried beans or black beans
Shredded Monterey Jack or cheddar cheese
Onion
Garlic cloves
Olive oil
Cumin
Salt
Black pepper
Fresh cilantro
Sour cream (optional)
Sliced jalapeños (optional)
Directions
Heat olive oil in a skillet over medium heat.
Add diced onion and cook until softened.
Stir in minced garlic and cook for about 30 seconds.
Add the shredded meat and chile verde sauce to the skillet.
Season with cumin, salt, and black pepper.
Simmer for 5–7 minutes until heated through and flavorful.
Warm the tortillas slightly to make them easier to fold.
Spread a layer of beans and rice onto each tortilla.
Add the chile verde meat mixture and top with shredded cheese.
Add sour cream, cilantro, or jalapeños if desired.
Fold in the sides and roll the burritos tightly.
Serve immediately, or lightly toast the burritos in a skillet for a crispy exterior.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
Use ground beef or turkey instead of shredded meat.
Add roasted peppers or corn for extra flavor and texture.
Make it vegetarian by using beans and sautéed vegetables.
Use green enchilada sauce if chile verde sauce is unavailable.
Add avocado or guacamole for creaminess.
Make wet burritos by topping them with extra chile verde sauce and melted cheese.
Storage/Reheating
Store burritos in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap each burrito tightly in foil or plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheat in the microwave for 1–2 minutes or warm in the oven at 350°F (175°C) until heated through. For crispy burritos, reheat in a skillet over medium heat.
FAQs
What is chile verde?
Chile verde is a flavorful green sauce typically made with green chilies, tomatillos, garlic, and spices.
What meat works best for these burritos?
Shredded pork is traditional, but chicken and beef also work very well.
Can I make these burritos ahead of time?
Yes, they are excellent for meal prep and freezer meals.
Are these burritos spicy?
They can range from mild to spicy depending on the chile verde sauce used.
Can I use store-bought chile verde sauce?
Yes, store-bought sauce works great for a quick and easy version.
How do I keep burritos from falling apart?
Avoid overfilling and warm the tortillas before rolling.
Can I freeze the burritos?
Yes, they freeze very well for up to 3 months.
What sides go well with chile verde burritos?
Mexican rice, chips and salsa, guacamole, or a fresh salad pair perfectly.
Can I make this recipe vegetarian?
Absolutely. Replace the meat with beans, rice, and vegetables.
What cheese works best in burritos?
Monterey Jack, cheddar, pepper jack, or a Mexican cheese blend all melt beautifully.
Conclusion
Quick and Easy Homemade Chile Verde Burritos are a flavorful and satisfying meal filled with savory meat, rich green chile sauce, beans, rice, and melted cheese. Easy to prepare and perfect for meal prep, these burritos deliver comforting Southwestern-inspired flavors in every bite. Whether served fresh or frozen for later, they make a delicious and dependable family favorite.
These Quick and Easy Homemade Chile Verde Burritos are packed with savory shredded meat, flavorful chile verde sauce, rice, beans, and melted cheese wrapped in warm flour tortillas. Perfect for busy weeknights, meal prep, or freezer meals, these homemade burritos deliver comforting Southwestern-inspired flavors in every bite. Easy to customize and family-friendly, this burrito recipe is satisfying, hearty, and delicious.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Mexican
Ingredients
4 large flour tortillas
2 cups cooked chicken, or beef
1 ½ cups chile verde sauce
1 cup cooked rice
1 cup refried beans or black beans
1 ½ cups shredded Monterey Jack or cheddar cheese
1 small onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh cilantro, chopped
Sour cream for serving (optional)
Sliced jalapeños for serving (optional)
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and cook until softened, about 3–4 minutes.
Stir in minced garlic and cook for about 30 seconds until fragrant.
Add the shredded meat and chile verde sauce to the skillet.
Season with cumin, salt, and black pepper.
Simmer for 5–7 minutes until heated through and flavorful.
Warm the tortillas slightly to make them easier to fold.
Spread a layer of beans and rice onto each tortilla.
Add the chile verde meat mixture and top with shredded cheese.
Add sour cream, cilantro, or sliced jalapeños if desired.
Fold in the sides and roll the burritos tightly.
Serve immediately, or lightly toast the burritos in a skillet for a crispy exterior.
Notes
Ground beef or turkey can replace shredded meat.Add roasted peppers or corn for extra texture and flavor.Use green enchilada sauce if chile verde sauce is unavailable.Avocado or guacamole adds a creamy finish.For wet burritos, top with extra chile verde sauce and melted cheese before serving.
