Smoked Chicken & Green Chile Burrito with Poblano Ranch Dressing

This Smoked Chicken & Green Chile Burrito with Poblano Ranch Dressing is a bold, flavor-packed meal I love turning to when I want something smoky, creamy, and totally satisfying. With tender smoked chicken, melty cheese, and a tangy poblano ranch drizzle, every bite delivers serious southwestern comfort. Whether I make them for a casual dinner or prep them ahead for the week, these burritos are always a hit.

Why You’ll Love This Recipe

I love this recipe because it layers flavor from start to finish—smoky meat, spicy green chiles, cool and creamy sour cream, and a cheesy finish all wrapped in a soft tortilla. It’s hearty enough to stand alone, but also perfect served with rice, beans, or a side salad.

What really puts it over the top is the homemade poblano ranch dressing. It’s creamy, zesty, and just the right amount of heat. I drizzle it generously over the burritos or use it for dipping. And best of all, I can make everything ahead and reheat easily.

Ingredients

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

For the Burritos:

• 1 medium onion, finely chopped
• One 4-ounce can chopped green chiles
• 3 cups chopped smoked chicken or turkey
• 2 teaspoons Rodeo Ranch Seasoning
• ½ cup sour cream
• 3 ½ cups shredded cheese (Jack, sharp cheddar, or Mexi-blend)
• 4 large burrito-size tortillas

For the Poblano Ranch Dressing:

• 1 garlic clove
• 1½ teaspoons Rodeo Ranch Seasoning
• 2 roasted poblanos, peeled and seeded

Directions

1. I start by sautéing the chopped onion in a skillet until softened and lightly golden.
2. I add the green chiles, smoked chicken, and Rodeo Ranch Seasoning, stirring everything together until heated through.
3. Once warm, I remove it from the heat and stir in the sour cream to give the filling a creamy texture.
4. I lay out the tortillas and fill each one with the chicken mixture and a generous amount of shredded cheese.
5. I roll them up tightly into burritos and place them seam-side down on a baking sheet.
6. I bake them at 375°F (190°C) for about 10–15 minutes, just until the cheese melts and the tortillas are lightly crisped.
7. Meanwhile, I blend the roasted poblanos, garlic, and Rodeo Ranch Seasoning with my favorite ranch dressing base (sour cream, mayo, and a splash of buttermilk) until smooth.
8. I serve the burritos hot with a drizzle of poblano ranch on top or on the side for dipping.

Servings and timing

This recipe makes 4 large burritos and takes about 35–40 minutes total—20 minutes for prep and 15–20 minutes to cook and assemble. It’s ideal for dinner or lunch and even better as leftovers.

Variations

• I sometimes use shredded rotisserie chicken if I don’t have smoked meat on hand.
• To make it spicier, I add chopped jalapeños or a splash of hot sauce to the filling.
• I’ve also made it with black beans or rice added in for extra bulk.
• When I want to go low-carb, I use low-carb tortillas or serve the filling over a salad bowl with poblano ranch drizzled over.

Storage/Reheating

I store any leftover burritos wrapped tightly in foil in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F (175°C) until warmed through, or microwave them in 30-second bursts. The poblano ranch dressing keeps well in the fridge for about 5 days—just give it a stir before using.

FAQs

Can I freeze these burritos?

Yes, I wrap them tightly in foil and freeze. When I’m ready to eat, I bake them from frozen at 375°F for 30–40 minutes until heated through.

Do I have to use smoked chicken?

No, I’ve used regular grilled or roasted chicken and it still tastes great. But the smoked flavor definitely adds depth.

What can I use instead of Rodeo Ranch Seasoning?

If I don’t have Rodeo Ranch Seasoning, I use a mix of garlic powder, onion powder, smoked paprika, cumin, and salt to mimic the flavor.

Can I make the dressing spicier?

Definitely. I leave a few poblano seeds in or add a dash of hot sauce to the blender for extra heat.

How do I roast poblanos?

I roast them over an open flame or under the broiler until the skin blisters and blackens, then place them in a covered bowl or plastic bag to steam. After 10 minutes, the skins peel off easily.

Conclusion

These Smoked Chicken & Green Chile Burritos with Poblano Ranch Dressing are everything I want in a hearty meal—cheesy, smoky, creamy, and just a little bit spicy. They’re easy to make, great for feeding a crowd, and even better the next day. Whether I’m serving them for dinner or prepping lunches for the week, these burritos always satisfy.

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