CHICKEN BURRITOS GRANDE WITH ENCHILADA SAUCE

CHICKEN BURRITOS GRANDE WITH ENCHILADA SAUCE image

Categories Chicken

Yield 6

Number Of Ingredients 18

Ingredients

CHICKEN BURRITOS GRANDE
2 tablespoons olive oil
1 1/2 pounds chicken tenders
1 medioum onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground chipotle chile powder
1 6-ounce can tomato paste
1 1/2 cups canned crushed tomatoes with added puree (from 28-ounce can)
1 1/2 cups low-salt chicken broth
1/3 cup chopped fresh cilantro
6 large (burrito-size) flour tortillas
4 1/2 cups grated Monterey Jack and cheddar cheese blend, divided
1 1/2 cups chopped plum tomatoes (about 3 large)
1 cup shredded iceberg or romaine lettuce
Enchilada Sauce (see recipe)

Steps:

Heat oil in heavy 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 onion, 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 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. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing. Preheat oven to 450F. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle 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. Serve with Enchilada Sauce.