Smoked Chicken Green Chile Burrito

This smoked chicken green chile burrito is one of my favorite Southwestern-style meals to whip up when I want something hearty, comforting, and full of bold flavor. Smoky chicken (or turkey), green chiles, caramelized onions, and gooey cheese get wrapped in a burrito and crisped to golden perfection on a griddle. And to finish it off? A creamy poblano ranch dressing that pulls everything together with its tangy, herby bite. It’s the kind of meal that makes any dinner feel like a celebration.

Why You’ll Love This Recipe

I keep coming back to this burrito recipe because it combines some of my favorite comfort food elements: a smoky, juicy filling, crispy golden tortilla, and a rich dressing that I want to put on everything. It’s easy to make ahead and feeds a hungry crowd. Whether I use smoked chicken from a cookout or leftovers from the fridge, it always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Burritos

• 1 medium onion, finely chopped
• 1 can chopped green chiles (113 g)
• 720 g chopped smoked chicken or turkey
• 10 g Rodeo Ranch seasoning (or substitute with a smoky spice blend)
• 120 g sour cream (full-fat preferred)
• 350 g shredded cheese (Jack, aged Cheddar, or a Mexican blend)
• 4 large flour tortillas (burrito-size)

For the Poblano Ranch Dressing

• 1 garlic clove
• 5 g Rodeo Ranch seasoning
• 2 roasted poblano peppers, peeled and seeded
• 1 bunch cilantro (leaves and tender stems)
• 180 g mayonnaise
• 180 g sour cream
• 120 ml fresh lime juice

Directions

1. Set Up the Grill:
   I set up a charcoal grill for two-zone cooking with a medium fire. I place a flat-top griddle or plancha over the grates and let it preheat for 5 minutes before oiling the surface.
2. Cook the Onion:
   I scatter the chopped onion on the hot griddle and sauté over medium heat, stirring frequently, until golden and softened—about 5–6 minutes.
3. Add Chiles and Chicken:
   Next, I stir in the green chiles, then add the smoked chicken or turkey and sprinkle with Rodeo Ranch seasoning. I cook this mixture for about 4 minutes until everything is heated through and aromatic.
4. Mix with Sour Cream:
   I transfer the chicken mixture to a bowl and fold in the sour cream while it’s still hot. This creates a creamy, savory filling that stays together in the burrito.
5. Assemble the Burritos:
   I lay out each tortilla and spoon about 240 g of the filling in the center. I top it with 65–80 g of shredded cheese and roll it up tightly, tucking in the ends for a snug burrito.
6. Griddle the Burritos:
   I clean and oil the griddle again and place the burritos seam-side down. I cook them on all sides until the tortillas are crisp and golden, using tongs to rotate.
7. Make the Poblano Ranch Dressing:
   In a food processor, I pulse garlic and Rodeo Ranch seasoning until minced. I add roasted poblanos and cilantro and pulse again. Then, I add mayonnaise, sour cream, and lime juice and blend until smooth and creamy. I season to taste and chill until ready to serve.
8. Serve:
   I let the burritos rest for a couple of minutes, then slice and serve them warm with plenty of Poblano Ranch on the side.

Servings and timing

Yield: 4 large burritos
Prep time: 35 minutes
Cook time: 25 minutes
Total time: 60 minutes

Variations

• I sometimes use pulled rotisserie chicken or cooked turkey if I don’t have smoked meat.
• For a vegetarian version, I use smoked jackfruit and add beans.
• I swap roasted Anaheim chiles or a mix of Anaheim and jalapeño if poblanos aren’t available.
• Adding black beans or rice to the filling makes it even heartier.
• I brush the tortillas with oil before griddling for an extra-crispy texture.

storage/reheating

I wrap any leftover burritos tightly in foil and store them in the refrigerator for up to 3 days.
They reheat best on a griddle or skillet to keep the outside crispy.
To freeze, I wrap each burrito individually and store them in freezer bags. I reheat them straight from frozen over low heat on the grill or in a toaster oven.

FAQs

How do I get the burritos crispy on the outside?

I griddle them seam-side down on an oiled surface over medium heat, turning until all sides are golden and crisp.

Can I substitute turkey for the smoked chicken?

Yes, smoked or even roasted turkey works great in this recipe and brings a similar texture and flavor.

What kind of cheese should I use?

I go for Jack, sharp Cheddar, or a pre-shredded Mexican blend—anything that melts well and adds punch.

How do I roast poblanos for the dressing?

I roast them over an open flame or under a broiler until the skin is blackened, then peel and seed them once cooled.

Can I make the dressing ahead of time?

Yes, I make it up to 3 days in advance and keep it in an airtight container in the refrigerator.

Conclusion

These smoked chicken green chile burritos have become a staple in my kitchen. The combination of smoky meat, creamy filling, golden crisp tortilla, and that irresistible homemade poblano ranch dressing makes this meal unforgettable. Whether I’m feeding a crowd or just treating myself, this dish always delivers big flavor with minimal fuss.

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