Chicken Burritos Grande
- Ready In:
- 35mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 1⁄2 lbs chicken tenders
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground dried chipotle powder
- 6 ounces tomato paste
- 1 1⁄2 cups canned crushed tomatoes in puree
- 1 1⁄2 cups reduced-sodium chicken broth
- 1⁄3 cup chopped fresh cilantro
- 6 large flour tortillas
- 4 1⁄2 cups grated monterey jack and cheddar cheese blend
- 1 1⁄2 cups chopped plum tomatoes
- 1 cup shredded lettuce
- 3 tablespoons olive oil
- 3 tablespoons chili powder
- 4 garlic cloves, pressed
- 1 teaspoon dried oregano
- 1 1⁄2 cups canned crushed tomatoes in puree
- 1 1⁄2 cups reduced-sodium chicken broth
- 5 tablespoons tomato paste
directions
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onions, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes.
- Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing.).
- Preheat oven to 450 degrees. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle with 1/2 cup grated cheese down center of tortilla, leaving 2 inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2 inch baking dish. Repeat with remaining tortillas and filling.
- Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes.
- To make the enchilada sauce: Heat 3 tablespoons olive oil in a heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
Questions & Replies
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Reviews
-
I'd give this more than 5 stars. Made a few changes--used chicken breasts and boiled them, then shredded them. Left the fresh tomatoes out because there was already a lot of tomato in it. Changes I'll make next time: not add the lettuce before baking and bake for less time or at a lower temp--got brown fast. My husband is still raving about these. Said they're better than the burritos at his favorite Mexican restaurant.
RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
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