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
Dawn, I made these and they were delicious! However, the chili powder I used had a fair amount of kick to it–so it was too spicy for the kids.
Also, I *loved* your last paragraph, “Now…if you were like me and used smaller tortillas, then you will have a lot of filling left over.” I am like you…but didn’t read this until I actually figured out I had lots of filling left over.