Chile Verde Smothered Burritos


This recipe for Chile Verde has taken a couple of years to perfect. I started with one recipe while my mom was working on another, until finally we combined our two recipes to create perfection. I modeled this chili verde after the restaurant ‘La Frontera’s Chile Verde in Salt Lake City. Their smothered burritos are out of this world. I don’t live there anymore, so it is hard to run up the street to get a smothered burrito when I am craving one. Thus, I have to make my own, and this recipe comes quite close to the original. It is incredibly delicious. So here’s to those of us who have to make our own chile verde for lack of a better option… give this recipe a try, I promise it won’t disappoint!


3 jalapeno peppers

4 Serrano peppers

3 Anaheim peppers

1 medium-large onion

more onion for topping

2 cloves garlic

4 tomatillos

1 T cilantro – finely diced

1 t oregano

1 t cumin

1 t chili powder

1 – 2 lbs pork (optional)

1 small can diced green chilis

1 can diced tomatoes

1 can tomato sauce

1 cup chicken broth

2 cans green enchilada sauce

3 cans cream of chicken soup

flour tortillas

cheddar cheese

refried beans


Roughly chop all peppers, tomatillos, and med onion, add all to crock pot. Add garlic, green chilis, diced tomatoes, tomato sauce, and chicken broth. Cook these ingredients on high for two hours.


After two hours, take stick blender and blend ingredients until nice and smooth. After blending, add green enchilada sauce, cream of chicken soup, cilantro, and pork. It is great with or without meat, but the authentic version has pork in it. I make it both ways depending on my mood – today it is being made without meat. If you are adding pork, cut meat into 1 inch cubes before adding to chile verde.

If you do not have a stick blender, you will need to blend ingredients from first portion (pepper mixture) in a blender or food processor before ever placing into the crock pot to cook. Therefore, your ingredients will already be blended smoothly eliminating the need for this blending step. Other than that the process is the same.

Yours will look slightly different than this, I had a small cilantro mishap…. oops.


If you added pork, cook on low heat for 6-7 more hours. If you skipped the pork cook for 2-3 hours on high; or 6 hours on low if you need to run errands :).

When Chile Verde is ready to serve, make bean burritos and place ‘open-face’ in oven – set on broil –  to melt cheese. Roll burritos and smother with chile verde. Add extra cheese on top and place into oven again to melt the cheese. Be sure to use oven safe dishes to do this; if your dishes are not oven safe, the microwave will work just fine to melt the cheese. Top with freshly chopped onions. There you have it – Chili Verde Smothered Burritos! These will always hit the spot when in the mood for fabulous Mexican food!!


*Note: This chili verde also makes excellent cheese enchiladas. Make enchiladas as usual utilizing this sauce instead of the standard enchilada sauce. Delicious!

7 thoughts on “Chile Verde Smothered Burritos

  1. I lived in Salt Lake for 24 years before moving to Tennessee and I have done nothing but CRAVE La Frontera’s smothered bean and cheese burritos. There aren’t any good Mexican restaurants here, but an abundance of BBQ, which I’m not a huge fan of. I cannot wait to try this recipe! Now if I could only find the recipe for their salsa I’d be set.

    • I know!! Good Mexican food is a rarity out here in the east! This is honestly quite close to La Frontera chile verde and it always prevents me from buying a plane ticket to Utah just for the Mexican food. 🙂 Please let me know what you think after you try the recipe… I would love to hear what a fellow smothered burrito fan thinks!!

    • I just moved to Tennessee from Utah!! I miss good Mexican food (esp. These smothered burritos) sooo much!!

  2. Hi there – i just made the burritos myself after reading your post. it was really delicious and easy to make 🙂 I’ve never had La Frontera’s but as a West coast native, I’ve been missing good mexican food (i live in philly for school/work). i made the recipe with chicken though, but it was still awesome! thanks for the great recipe!

  3. You list in the ingredients oregano, cumin and chili powder, but you never use these in the recipe. If so, when do you put them in?

  4. I live the the Pacific NW where we have good Mexican food but, hardly any of them serve the Chile Verde from this recipe. The Mexico Cafe in Mount Vernon WA has the best Chile Verde around and this recipe is too close to it for me to tell them apart. I made this late last night so it was slow cooking on low overnight. I almost made burritos for breakfast! Tonight’s menu, Smothered burritos. Thank-you for the recipe!

  5. Thank you! I am very excited to try this recipe. I lived 10 minutes away from a La Frontera in Utah and ate their smothered burritos all the time. I just moved two years ago and have tried every Mexican restaurant within an hour from me hoping that one of them would have burritos like this, with no luck.

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