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.