Green Chili Smothered Burritos

This is a sponsored post written by me on behalf of Cans Get You Cooking, as part of the Mom It Forward Network. As always, all opinions are 100% my own.

Green Chili Smothered Burrito on plate topped with avocado and olives
Are you a meal planner?

I really like to plan ahead with my meals, but I think we all have those days when nothing goes according to plan. The produce in the fridge has spoiled, or plans have changed during the week, and now it’s dinner time and I’m at a loss as to what to feed my family.

As tempting as it is to eat out, I’ve found so many delicious family meals just by shopping my own pantry! I always like to keep the pantry stocked with canned vegetables, beans, fruit, and other canned items that make dinner prep simple and easy on those crazy nights. Using my “cantry” saves me money, and makes it so much easier to put dinner on the table!

image says Cans + Pantry = Cantry in pink and grey block text

Easy “Cantry” meal

These Green Chili Smothered Burritos are a perfect example of an easy meal made by shopping my pantry. I used canned chicken, green chilis, corn, beans, and enchilada sauce to make them. With a little cheese and some flour tortillas that I already had on hand, I made a delicious and hearty meal that the whole family loved!

green chilis, chicken, corn, black beans, cheese, sauce in white bowl and tortillas

Using Canned Vegetables

I love using canned vegetables for cooking, because they’re picked at the peak of ripeness and canned within hours, so their freshness is preserved. Studies have shown that canned vegetables and fruits are just as nutritious as fresh vegetables and fruits, but their longer shelf life means that they’re much easier to keep on hand. Using canned fruits and vegetables makes it easier to prepare nutritious meals, and eating canned foods regularly can help you meet your recommended daily allowance of a variety of essential nutrients. Canned foods are a smart way to eat a healthy diet!

Green Chili Burrito mix being cooked in pan

These burritos are so easy to make when you use canned foods! I started by adding my chicken breast, beans, corn, green chilis, and a dash of enchilada sauce to a large skillet, then add some garlic powder, chili powder, and cumin. Once the mixture is heated, stir in some chunks of cheese, then spoon into your flour tortillas and roll up into burritos.

Green Chili Burrito mix in pan and on white tortilla

Once the burritos are rolled, spray with cooking spray and bake 10-15 minutes, or until they are starting to get crispy and golden.

Green Chili Burritos on pan

Green Chili Smothered Burritos with melted cheese

Next is the best part: smother the burritos with enchilada sauce and cheese, then return to the oven until melty and gooey. Yum!

Green Chili Smothered Burritos topped with cilantro, avocado and olives

Green Chili Smothered Burritos - easy to make, full of flavor and perfect for dinner!

My family loves these topped with avocado, canned olives, and cilantro, with a little dollop of sour cream. They’re delicious straight out of the oven too!

green chili smothered burrito with olives, cilantro and avocado on plate

Green Chili Smothered Burritos Recipe

4 from 1 vote
Green Chili Smothered Burritos - easy to make, full of flavor and perfect for dinner!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 2249 kcal
Author Lil' Luna

Ingredients

  • 12.5 oz chicken breast drained
  • 15 oz black beans drained and rinsed
  • 4 oz green chilis
  • 15 oz sweet corn drained
  • 10 oz green enchilada sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 6 oz cheddar cheese divided, or monterrey jack cheese
  • 7-8 large flour tortillas warmed
  • cooking spray
  • sour cream, avocado, olives, etc for topping

Instructions

  1. Preheat the oven to 375.

  2. Add the chicken breast, black beans, green chilies, sweet corn, and 2 tablespoons enchilada sauce to a large skillet over medium heat. Cook, stirring gently, until heated through. Add the cumin, chili powder, and garlic powder, and mix to combine. Remove from heat and let cool 5 minutes.
  3. While the filling mixture is cooling, cut four ounces of the cheese into small chunks. Grate the remaining two ounces of cheese and set aside.
  4. Stir the cheese chunks into the chicken and bean mixture. Spoon about ¾ cup of the chicken mixture into the center of each tortilla. Fold the sides of the tortilla toward the center and roll up into a burrito. Repeat with remaining tortillas.
  5. Place the burritos on a greased or parchment lined baking sheet. Spray with cooking spray. Bake 10-15 minutes, or until lightly golden. Pour the remaining enchilada sauce over the burritos, dividing evenly, and top with the grated cheese. Return to the oven and bake 10 minutes, or until the cheese is melted and bubbly. Serve warm, topped with desired toppings.

Finished Green Chili Smothered Burritos on plate
CGYC 3

For more delicious recipes, ideas, and information about canned foods, be sure to visit CansGetYouCooking.com, and find them on PinterestFacebook and Twitter!

And for more great Mexican dishes on the site, check out:

Baked Chicken Chimichangas

Baked Chicken Chimichangas

Green Chile Chicken Enchiladas in baking dish

Green Chili Chicken Enchiladas

For all Lil’ Luna recipes go HERE.

For all Mexican recipes go HERE.

For even more great ideas follow me on FacebookPinterestInstagramTwitterPeriscopeSnapchat & YouTube.

ENJOY!

Green Chili Smothered Burritos - easy to make, full of flavor and perfect for dinner!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. These look fantastic – and I love chilli, I’m wondering if you think these would be too spicy for kids, when the can of chilli is included? Or are the quantities such that the level of spice is ok? Many thanks – Bec