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Grande Chicken Burritos

September 21, 2009

On Saturday night, Greg and I decided to eat in and I was going to make our old stand-by, quesadillas.  I wanted to make them a little

grande chicken burritos

grande chicken burritos

more special by making a chipotle chicken recipe for them,  but failed to find what I needed at the grocery store.  So I changed course and grabbed a copy of Bon Appetit that had a burrito recipe I had seen.  The burritos are a lot like what you’d get at a Mexican restaurant, with a tomato, chicken and pepper filling and baked topped with an enchilada style sauce and cheese.  The results were great, the meal came together quickly and got lots of praise from Greg.  Now, this recipe makes a very, very tomatoey filling.  Partly because I omitted the onions, so there was more tomato sauce, and partly from all the tomato paste in it.  If you want a less tomatoey filling, I would suggest adding the tomato paste to taste.  Makes 6-8 burritos and pardon the blurry iPhone pic.

Ingredients:

For the chicken filling:

2 lb chicken tenders or breasts cut into 1″ strips

2 T vegetable oil

4 cloves garlic, minced

2 medium onions, chopped

1 green bell pepper, chopped

1 T chili powder

1 t dried oregano

1 t ground chipotle chili

1 t ground cumin

1 1/2 c crushed tomatoes, from a 28 oz can

1-6 oz can tomato paste, or to taste

1 1/2 c chicken broth

For the sauce topping:

1 T vegetable oil

2 garlic cloves, minced

3 T chili powder

1 t dried oregano

1 1/2 c crushed tomatoes (the rest of the 28 oz can)

6 T tomato paste

1 1/2 c chicken broth

salt and pepper to taste

Burrito sized tortillas

1 1/2 c shredded cheese (Monterrey Jack and cheddar combo is good)

Lettuce, chopped tomatoes, avocado and sour cream for topping

Directions:

Heat oven to 425 degrees.  Grease a 9 x 13″ glass baking dish and set aside.

To make the chicken filling: in a large skillet, heat 2 T oil over medium heat.  Add garlic cloves, onion and green pepper and saute about 5 minutes, until softened.  Add chili powder, oregano, chipotle and cumin and stir for 1 minute to toast the spices.  Add chicken pieces and mix with spices to coat.  Add crushed tomatoes, chicken stock and tomato paste to taste.  Season with salt and pepper and simmer, uncovered, for 15-20  minutes, until the chicken is cooked through.  Turn off heat and shred the chicken into small pieces using two forks.

To  make the sauce topping: heat 1 T oil in a saucepan over medium heat.  Add garlic and cook for 1 minute, stirring.  Add chili powder and oregano and cook, stirring, for 1 minute.  Add crushed tomatoes, tomato paste and chicken stock.  Bring to a simmer and cook, uncovered, for 15 minutes.

To make the burritos: spoon about 1- 1 1/2  cups of chicken filling down the center of a tortilla (depending on the size of your tortillas).  Fold each side over topping and place seam side down in the baking dish.  Repeat with as many burritos as you would like or as fit in the baking dish.  Spread topping sauce over tops of the burritos (if you make 6-8 burritos, use at least 2 cups of sauce).  You may have some sauce leftover.  Bake 10-15 minutes until sauce is bubbling and cheese is melted.  Serve topped with shredded lettuce, chopped tomatos and avocado and sour cream.

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One Comment leave one →
  1. greg permalink
    September 24, 2009 3:50 pm

    Awesome. I am putting in a request to have this again. Soon.

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