Picture this: you’re in New Mexico, it’s breakfast time, and someone hands you a warm flour tortilla stuffed with tender smoked chicken, roasted green chiles, fluffy scrambled eggs, crispy potatoes, and melted cheese. That’s what we’re making here, except you don’t need a plane ticket to get it. This Smoked Chicken Green Chile Burrito is the kind of breakfast that makes you question why you ever settled for cereal and coffee. The smoky chicken plays perfectly with the earthy heat of green chiles, while the eggs and potatoes keep everything hearty and satisfying. It’s basically a hug wrapped in a tortilla, and yes, you can absolutely eat it for dinner too because life’s too short for breakfast food rules.
Why You’ll Love This Recipe
- Smoky, spicy, and satisfying all in one bite
- Uses rotisserie chicken for maximum convenience
- Perfect for meal prep — make a dozen and freeze them
- Customizable heat level (mild to “holy moly”)
- Great for feeding a crowd or just treating yourself
- Breakfast, lunch, or dinner — this burrito doesn’t judge
The Good Stuff You’ll Need
For the Smoked Chicken:
- 3 cups rotisserie chicken, shredded (or smoke your own if you’re feeling ambitious)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Green Chile Magic:
- 1 can (4 oz) diced green chiles (or 2 fresh roasted poblanos, diced)
- 1 jalapeño, seeded and minced (optional, for extra heat)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
For the Potato Situation:
- 3 medium russet potatoes, peeled and diced small
- 2 tbsp vegetable oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the Eggs:
- 8 large eggs
- 1/4 cup milk or half-and-half
- 2 tbsp butter
- Salt and pepper to taste
For Assembly:
- 6 large flour tortillas (burrito-size)
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- Hot sauce (because obviously)
- Lime wedges for serving
Let’s Do This
Step 1: Get Those Potatoes Golden
Heat vegetable oil in a large skillet over medium-high heat.
Add diced potatoes and season with chili powder, cumin, salt, and pepper. Cook for 15-20 minutes, stirring occasionally, until they’re golden brown and crispy on the outside, tender on the inside.
Transfer to a plate and set aside.
Step 2: Prep Your Chicken
In a bowl, toss the shredded rotisserie chicken with smoked paprika, cumin, garlic powder, salt, and pepper. Set aside.
Step 3: Green Chile Time
In the same skillet, heat olive oil over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add green chiles, jalapeño (if using), and garlic. Cook for another 2-3 minutes until fragrant.
Add the seasoned chicken and cook for 3-4 minutes until heated through. Remove from heat.
Step 4: Scramble Those Eggs Right
In another pan, melt butter over medium-low heat.
Whisk eggs with milk, salt, and pepper. Pour into the pan and gently scramble, stirring frequently, until just set but still creamy. Don’t overcook them — they’ll finish cooking in the burrito.
Step 5: Warm Those Tortillas
Warm tortillas in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
Step 6: Assembly Like a Pro
Lay a tortilla flat and add about 1/6 of each filling down the center: chicken mixture, scrambled eggs, crispy potatoes, and cheese.
Add a dollop of sour cream and a sprinkle of cilantro.
Step 7: Wrap It Up
Fold in the sides of the tortilla, then roll tightly from the bottom up. The key is to keep it tight but not so tight that it tears.
Step 8: Crisp It Up (Optional but Recommended)
Heat a clean skillet over medium heat. Place the burrito seam-side down and cook for 2-3 minutes until golden and crispy. Flip and repeat.
Serving Suggestions
Serve with extra hot sauce, lime wedges, and maybe some fresh avocado slices or guacamole on the side.
A cold beer or fresh orange juice pairs perfectly with this Southwest breakfast masterpiece.
Switch It Up
Make It Vegetarian: Skip the chicken and add black beans, sautéed mushrooms, or extra cheese.
Spice It Up: Add diced chipotle peppers in adobo to the chicken mixture.
Make It Lighter: Use egg whites instead of whole eggs and reduce the cheese.
Add Some Crunch: Include some diced bell peppers or corn kernels.
Make It Fancy: Top with avocado, pico de gallo, and a drizzle of lime crema.
Make-Ahead Tips
These freeze beautifully! Wrap each burrito individually in foil and freeze for up to 3 months.
To reheat from frozen: microwave for 1 minute, then unwrap and microwave for another 1-2 minutes until heated through.
You can prep all the components the night before and just assemble in the morning.
Questions People Actually Ask
Q: Can I use fresh green chiles instead of canned? A: Absolutely! Roast 2-3 poblano peppers over an open flame or under the broiler until charred, then peel, seed, and dice them.
Q: What if I don’t have rotisserie chicken? A: You can use any cooked chicken — grilled, baked, or even canned chicken in a pinch. Just season it well.
Q: Can I make these without eggs? A: Sure! Just add more chicken, potatoes, and cheese. Or throw in some black beans for extra protein.
Q: How do I prevent the tortilla from tearing? A: Make sure your tortillas are warm and pliable. Don’t overstuff them, and roll gently but firmly.
Q: Can I make a breakfast version without potatoes? A: Of course! Just add more eggs or throw in some hash browns instead.
Print
Smoked Chicken Green Chile Burrito
- Total Time: 50 minutes
- Yield: 6 servings
Description
Picture this: you’re in New Mexico, it’s breakfast time, and someone hands you a warm flour tortilla stuffed with tender smoked chicken, roasted green chiles, fluffy scrambled eggs, crispy potatoes, and melted cheese. That’s what we’re making here, except you don’t need a plane ticket to get it. This Smoked Chicken Green Chile Burrito is the kind of breakfast that makes you question why you ever settled for cereal and coffee. The smoky chicken plays perfectly with the earthy heat of green chiles, while the eggs and potatoes keep everything hearty and satisfying. It’s basically a hug wrapped in a tortilla, and yes, you can absolutely eat it for dinner too because life’s too short for breakfast food rules.
Ingredients
Step 1: Get Those Potatoes Golden
Heat vegetable oil in a large skillet over medium-high heat.
Add diced potatoes and season with chili powder, cumin, salt, and pepper. Cook for 15-20 minutes, stirring occasionally, until they’re golden brown and crispy on the outside, tender on the inside.
Transfer to a plate and set aside.
Step 2: Prep Your Chicken
In a bowl, toss the shredded rotisserie chicken with smoked paprika, cumin, garlic powder, salt, and pepper. Set aside.
Step 3: Green Chile Time
In the same skillet, heat olive oil over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add green chiles, jalapeño (if using), and garlic. Cook for another 2-3 minutes until fragrant.
Add the seasoned chicken and cook for 3-4 minutes until heated through. Remove from heat.
Step 4: Scramble Those Eggs Right
In another pan, melt butter over medium-low heat.
Whisk eggs with milk, salt, and pepper. Pour into the pan and gently scramble, stirring frequently, until just set but still creamy. Don’t overcook them — they’ll finish cooking in the burrito.
Step 5: Warm Those Tortillas
Warm tortillas in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
Step 6: Assembly Like a Pro
Lay a tortilla flat and add about 1/6 of each filling down the center: chicken mixture, scrambled eggs, crispy potatoes, and cheese.
Add a dollop of sour cream and a sprinkle of cilantro.
Step 7: Wrap It Up
Fold in the sides of the tortilla, then roll tightly from the bottom up. The key is to keep it tight but not so tight that it tears.
Step 8: Crisp It Up (Optional but Recommended)
Heat a clean skillet over medium heat. Place the burrito seam-side down and cook for 2-3 minutes until golden and crispy. Flip and repeat.
Instructions
Serve with extra hot sauce, lime wedges, and maybe some fresh avocado slices or guacamole on the side.
A cold beer or fresh orange juice pairs perfectly with this Southwest breakfast masterpiece.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~38g
- Protein: ~32g