These Freezer-Friendly Green Chile Chicken Burritos are seriously a lifesaver for busy days. They’re stuffed with tender chicken, green chiles, and melty cheese, and they freeze and reheat like a dream, perfect for meal prep or when you just don’t feel like cooking.

If you’ve been following along on Instagram, you know I’ve been sharing a new freezer-friendly recipe each week to help get us ready for baby. These burritos have been a total game-changer, just like my Turkey Sausage Breakfast Burritos, Cottage Cheese Baked Ziti, and Chicken Enchilada Casserole—all easy, comforting meals that reheat beautifully and actually taste good straight from the freezer.

You can keep these burritos simple or load them up with beans, rice, or avocado if you’re in the mood to mix things up. They’re also so good paired with one of my sauces—like a drizzle of avocado crema or your favorite salsa for an extra boost of flavor. Either way, they’re a super satisfying, easy meal prep dinner (or lunch!) that’s perfect for busy nights, new parents, or anyone who just doesn’t feel like cooking.

What You’ll Need to Make Green Chile Chicken Burritos (Plus Easy Swaps)

Boneless, skinless chicken breasts – I usually go with chicken breasts for a leaner option, but chicken thighs would work great too if you want extra flavor.

Taco seasoning – You can totally use store-bought taco seasoning to keep things quick—I love the mild one from Siete. But if you’re in the mood to DIY, homemade taco seasoning is a great option too. It lets you control the spice level and skip any added ingredients you don’t need.

Lime juice – Adds a bright, tangy flavor. Fresh is best, but bottled will work if you’re in a pinch.

Green enchilada sauce – This keeps the chicken super juicy and flavorful. If you don’t have any on hand, salsa verde works just as well. I personally love the one from Siete—it has great flavor and just the right amount of heat.

Garlic – Fresh minced garlic brings big flavor, but garlic powder will work if you’re short on time.

Cooked rice – White rice is classic, but feel free to use brown rice, quinoa, or even cauliflower rice for a lighter option.

Fresh veggies and herbs – Diced tomatoes, jalapeño, white onions, and cilantro add fresh flavor and a little crunch. Swap red onion for white, skip the jalapeño for less heat, or use parsley if you’re not a cilantro fan.

Plain Greek yogurt – Adds creaminess without being heavy. Sour cream or a dairy-free yogurt are easy swaps.

Shredded cheese – I use a mix of reduced-fat cheddar and mozzarella for the perfect cheesy pull, but any blend you love (like pepper jack for spice) will work.

Large tortillas – Burrito-size flour tortillas are perfect for easy rolling. If you’re gluten-free, just swap in your favorite large gluten-free wraps.

How to Make Freezer-Friendly Green Chile Chicken Burritos

Cook the Chicken: Add the chicken breasts to your slow cooker. Sprinkle with taco seasoning, a squeeze of lime juice, and a pinch of salt. Pour the green enchilada sauce over the top and toss in the minced garlic. Cover and cook on low for 2–3 hours, until the chicken is super tender and easy to shred.

Make the Filling: Shred the chicken directly in the slow cooker — no extra dishes, yay! Stir in the cooked rice, diced tomatoes, jalapeño, onions, cilantro, and fresh lime juice. Fold in the Greek yogurt, cheddar, and mozzarella until everything is creamy and well combined.

Roll the Burritos: Spoon a generous amount of filling into the center of each tortilla. Roll them up tightly, folding in the sides to keep everything tucked in. (It doesn’t have to be perfect — they’ll still taste amazing!)

Wrap and Freeze: Wrap each burrito individually in parchment paper or foil. Place them into a freezer-safe bag or container. Pop them in the freezer and you’re good to go — they’ll stay fresh for up to 3 months!

Simple Substitutions to Make These Burritos Your Own

Chicken: Swap chicken breasts for chicken thighs if you want extra flavor and tenderness. Rotisserie chicken is a great time-saving option too. For a different twist, you could also use cooked ground turkey, ground beef, or even shredded pork.

Meatless Option: Skip the meat and bulk up the filling with black beans, pinto beans, or sautéed veggies like bell peppers, zucchini, or mushrooms. You’ll still get all that hearty, satisfying flavor — just plant-based.

Green Enchilada Sauce: Salsa verde works perfectly if you don’t have green enchilada sauce on hand. You could also use mild red enchilada sauce for a different vibe.

How To Serve And Store Your Green Chile Chicken Burritos

Cool the filling slightly before rolling. This helps keep the tortillas from getting soggy.

Let them thaw overnight for the best texture. If you have time, thaw your burrito in the fridge overnight before reheating — it helps keep the tortilla nice and soft.

Store individually for easy grab-and-go meals. Wrapping each burrito separately in parchment or foil keeps them fresh longer and makes it super easy to pull out just one at a time.

Three Methods For Reheating Your Burritos

Reheat with a damp paper towel: When microwaving, wrap the burrito in a damp paper towel to keep it from drying out and to help the filling heat evenly.

Oven method = extra crispy: For a crispier outside, bake thawed burritos at 375°F for about 10–15 minutes, or until heated through.

Air-Fryer Method: If frozen: Place the frozen burrito straight into the air fryer (no need to thaw!). Air fry at 350°F for 14–16 minutes, flipping halfway through, until heated all the way through and golden on the outside. If the burrito starts to get too dark, you can loosely cover it with a little piece of foil halfway through.

If thawed: If you thawed your burrito overnight in the fridge, air fry at 350°F for 6–8 minutes, flipping once, until warmed through and lightly crispy. Pro Tip: If you want the tortilla extra crispy, you can brush it lightly with a little oil or spray it with avocado oil before air frying!

If you make this Green Chile Chicken Burritos, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

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Green Chile Chicken Burritos (Freezer-Friendly)

4.86 from 7 ratings

Hannah Kling

Freezer-Friendly Green Chile Chicken Burritos are packed with tender chicken, rice, cheese, and green chiles, and make the perfect easy meal prep recipe.

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 16 burritos

Ingredients  

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For the Chicken:

• 2½-3 pounds boneless (skinless chicken breasts)
• 2 packets taco seasoning
• 1 tablespoon lime juice
• 1 15-ounce can green enchilada sauce
• 3 cloves garlic (minced)

For the Filling:

• 2½ cups cooked rice (white or brown)
• 5 medium tomatoes (diced)
• 1 jalapeño (finely diced (remove seeds for less heat))
• 2 small white onions (diced, about 2 cups)
• 1 bunch cilantro (chopped)
• Juice of 2 limes
• 2 cups plain Greek yogurt (or dairy-free yogurt)
• 1½ cups shredded reduced-fat cheddar cheese
• 1 cup shredded reduced-fat mozzarella cheese
• 16 burrito size tortillas for rolling

Instructions

• Add chicken breasts to a slow cooker. Sprinkle with taco seasoning, lime juice, and a pinch of salt.
Pour the green enchilada sauce over the top, then add the minced garlic.
 Cover and cook on low for 2–3 hours, until the chicken is tender and shreds easily.
• Shred the chicken directly in the slow cooker.
Stir in the cooked rice, diced tomatoes, jalapeño, onions, cilantro, and lime juice.
• Fold in the Greek yogurt, cheddar, and mozzarella until the filling is creamy and well combined.
• Spoon the filling into the center of each tortilla. Roll them up tightly, folding in the sides as you go.
Wrap each burrito in parchment paper or foil, and place them into a freezer bag or container.
• Freeze:
 Store in the freezer for up to 3 months.

Notes

• Rotisserie chicken works too. Short on time? Grab a rotisserie chicken and shred it — it’s a quick and easy swap that still packs in plenty of flavor.
• Want a golden crust? After reheating, you can pan-fry the burritos on both sides in a little oil for a few minutes to get that delicious crispy, golden exterior
• Label your burritos. Always add the date! Burritos will stay fresh for up to 3 months, and it’s so much easier to keep track when you know how long they’ve been hanging out in the freezer.
• Reheat in the microwave for 3 minutes, flipping halfway. Then air fry for 1-2 minutes to get the outside crispy again. 

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!