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1
Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and peper. 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.
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2
Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper.
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3
Do Ahead: Can be made 2 days ahead. Cover and keep chilled. Rewarm before continuing.
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4
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 of 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.
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5
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.
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6
* Available in the spice section of many supermarkets.
