Chicken Burritos Grande

This is a great burrito recipe! I love that the enchilada sauce is made from scratch. It’s great with sour cream and avocado. I also add extra hot sauce to the enchilada sauce because I like it a bit spicier.

Chicken Burritos Grande

Serves 6

1 hour

Ingredients:

2 Tbsp. olive oil

1 ½ lbs. chicken tenders

1 onion, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

1 Tbsp. chili powder

1 tsp. Mexican dried organo

1 tsp. ground chipotle chile powder

1 6-oz can of tomato paste

1 28-oz can crushed tomatoes

1 ½ cups chicken broth

1/3 cup cilantro, chopped

6 large flour tortillas

4 ½ cups Mexican cheese blend, grated

3 plum tomatoes, chopped

½ lettuce head, shredded

2 cups enchilada sauce (see below)

Directions:

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss until just cooked through, about 7 minutes. Transfer chicken to bowl. Add onion, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and sauté until beginning to soften about 4 minutes. Add chile powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minutes. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, about 15 minutes. Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Preheat oven 450 degrees. Stir in cilantro into filling. Sprinkle cheese, tomatoes, lettuce and filling into tortillas. Wrap up burritos. Put burritos in baking dish and cover with enchilada sauce and cheese. Bake until cheese melts.

Enchilada Sauce

3 cups

20 minutes

Ingredients:

3 Tbsp. olive oil

3 Tbsp. chili powder

4 garlic cloves, pressed

1 tsp. Mexican dried oregano

1 28-oz can of crushed tomatoes

1 ½ cups chicken broth

5 Tbsp. tomato paste

Directions:

Heat 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 a boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season with salt and pepper.

Recipe by Bon Appetit: October 2009

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