In Colorado when you go to a Mexican restaurant, they ask you if you want Green, Red or Christmas.  They are talking about the chile sauce that smothers the burritos.  I adapted this recipe from the Chicken Burritos Grande recipe in Gourmet and put a green chile sauce on top.  With the red chile sauce oozing out of the burritos mixing with the green chile sauce on top – it was a perfect christmas combo.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds 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 chipotle chile powder
• 1 6-oz can tomato paste
• 1 14-oz can crushed tomatoes
• 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 14-oz can green chile enchilada sauce

Preparation

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 they 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.

For a printer friendly version of this recipe, click here:  Chicken Burritos