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Chicken and Hatch Wet Burrito

Smothered burritos are absolutely addictive. Juicy shredded chicken cooked in salsa verde, sauteed onions and peppers in a spicy red sauce, steamy rice, cheese and lime all combine to form a mouthwatering dish. 
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine American, Mexican
Servings 8 burritos


  • Pressure Cooker or Instant Pot


Shredded chicken

  • 1 lbs chicken breast boneless, skinless
  • 1 15oz green chile enchilada sauce canned
  • 1 4oz diced hatch chiles canned
  • ½ cup chicken stock low sodium
  • 2 limes zest and juiced
  • 1 medium onion thinly sliced

Red enchilada sauce

  • 1 tbsp vegetable oil
  • 1 medium onion thinly sliced
  • 1 medium green bell pepper thinly sliced
  • salt pinch
  • ¼ tsp ground cumin
  • ½ tsp onion powder
  • ½ tsp ground coriander
  • ½ tsp ground oregano
  • 1 15oz red enchilada sauce medium
  • ¼ cup chicken stock low sodium


  • 14 oz California pearl rice cooked
  • 15 oz black beans rinsed
  • 2 cups sharp cheddar cheese shredded
  • ½ cup queso fresco crumbles
  • ¼ cup Mexican style crema
  • 8 large flour tortillas burrito sized
  • 1 medium lime sliced


Shredded Chicken

  • Place in the chicken, green enchilada sauce, diced hatch chiles, lime zest, lime juice, ½ chicken stock and sliced onion into the Instant Pot. Place the lid on and turn on high pressure for 8 minutes (you can use the poultry setting if your Instant Pot has one).
  • Once the Instant Pot is depressurized, carefully open the lid. Shred the chicken in the sauce using two forks.

Red Enchilada Sauce

  • Heat the vegetable oil in a small saucepan. Once warm, add the sliced onions, green peppers, and salt to the pot. Gently saute until the vegetables start to sweat and the onions are translucent.
  • Add the cumin, onion powder, coriander, and dried oregano to the pot and stir until fragrant.
  • Add the red enchilada and chicken stock to the pot and allow to simmer for 15 minutes.

Assembling the Burrito

  • Preheat the oven to 375°F.
  • Gently warm the flour tortilla in a dry nonstick skillet until pliable. Working quickly, add the cooked rice, shredded chicken, black beans, shredded cheese, a squeeze of like and a few onions and peppers from the red sauce. Fold in two sides of the tortilla inward over the filling. Next, fold the bottom portion of the tortilla up and over the two folded sides and filling. Continue to roll the burrito away from you, making sure to tuck in the tortilla as you roll. Place the tortilla seam side down in an oven safe dish or pan. Repeat this process with the remaining tortillas
  • Ladle a generous helping of the red enchilada sauce over the rolled burritos and sprinkle with cheddar cheese. Warm in the oven uncovered until the cheese has melted and bubbly, about 10 minutes.
  • Finish with a sprinkle of queso fresco, another squeeze of lime, and a drizzle of mexican crema.
Keyword Burritos, enchilada sauce, Hatch chiles, shredded chicken, smothered burrito, texmex, wet burrito