Why You’ll Love This Recipe

I love how Green Chili Burros combine tender, slow-cooked meat and smoky, tangy green chili into a warm, satisfying burrito. It’s a dish that’s easy to prepare in big batches and works just as well for quick meals or weekend gatherings. The green chili sauce adds depth, warmth, and just the right amount of heat, and the flour tortilla wraps everything up into a perfectly handheld package.

Ingredients

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

2 lbs beef chuck roast or pork shoulder, cut into chunks
1 tablespoon oil
1 medium onion, diced
3 cloves garlic, minced
1 (10 oz) can diced green chilies
1 (10 oz) can green enchilada sauce or salsa verde
1 teaspoon cumin
½ teaspoon oregano
Salt and pepper to taste
1 cup beef or chicken broth
6–8 large flour tortillas
Optional toppings: shredded cheese, sour cream, chopped cilantro, diced tomatoes, lime wedges

Directions

Brown the meat
I heat oil in a large pot or Dutch oven over medium-high heat. I season the meat with salt and pepper, then brown it in batches until it’s golden on all sides.
Add aromatics
I add the diced onion and garlic to the pot and sauté until softened and fragrant, about 3–4 minutes.
Build the sauce
I stir in the green chilies, enchilada sauce (or salsa verde), cumin, oregano, and broth. I return the browned meat to the pot and bring it to a simmer.
Slow cook the filling
I reduce the heat to low, cover the pot, and let it simmer gently for 2–2½ hours, or until the meat is fork-tender and easy to shred. (For a faster version, I use a pressure cooker or Instant Pot.)
Shred the meat
I remove the meat and shred it using two forks. I return it to the pot and let it simmer uncovered for 10–15 more minutes to thicken slightly.
Assemble the burros
I warm the tortillas and spoon a generous portion of the shredded green chili meat into each one. I roll them up into burritos, folding in the sides.
Serve
I plate the burros and top them with more green chili sauce. I garnish with shredded cheese, sour cream, or cilantro if I’m feeling fancy.

Servings and timing

This recipe makes 6 to 8 burros and takes about 3 hours total, including simmering time. It’s great for dinner and even better the next day.

Variations

I use pork instead of beef for a slightly sweeter, more tender filling.
I add roasted hatch chiles when in season for deeper flavor.
I turn them into smothered burros by placing them in a baking dish, covering with cheese and extra sauce, then baking for 15 minutes.
For a lighter version, I use chicken breasts and cook them the same way.
I sometimes add cooked pinto or black beans to stretch the filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The meat filling freezes well for up to 3 months. When reheating, I microwave individual burros or warm them in the oven covered with foil at 350°F until heated through.

FAQs

Can I use a slow cooker?

Yes, I brown the meat first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What tortillas work best?

I prefer large, soft flour tortillas—they hold up well and wrap nicely. I warm them slightly before filling to make them more pliable.

How spicy is this dish?

It has a mild to moderate heat depending on the brand of green chilies and enchilada sauce I use. I add jalapeños or hot sauce if I want more kick.

Can I make these ahead of time?

Absolutely. I assemble the burros and store them in the fridge. I reheat and top them with sauce just before serving.

What sides go well with green chili burros?

I like serving them with Mexican rice, refried beans, or a fresh side salad with lime vinaigrette.

Conclusion

Green Chili Burros are a delicious, hearty meal that brings bold flavor and comfort to the table. Whether I keep them simple or dress them up with toppings, they’re always a hit. I love how easy they are to customize, freeze, and reheat—making them a perfect go-to recipe for any occasion.