Chicken Burritos Grande Recipe

Name: Chicken Burritos Grande
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.).
3
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.
4
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.
5
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.

2149

kcal

Calories

Fat

192

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 lbs chicken tenders, 1 medium onion, chopped, 1 green bell pepper, chopped, and more.

Yes, Chicken Burritos Grande falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Burritos Grande

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions