Best 2 Chicken Burritos Grande Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our delectable chicken burritos. These burritos are a delightful symphony of succulent chicken, savory rice, and a medley of vibrant vegetables, all enveloped in a warm and fluffy tortilla. Smothered in a rich and flavorful sauce of your choice, each bite is a journey through a tapestry of textures and tastes. Our comprehensive guide provides you with a variety of recipes to cater to every palate, from classic and traditional to unique and innovative. Whether you prefer the smoky heat of chipotle sauce or the tangy zest of salsa verde, the choice is yours. With step-by-step instructions and a detailed ingredient list, we'll guide you through the culinary adventure of creating these irresistible burritos. So, prepare your taste buds for a fiesta and let's embark on this culinary expedition together.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BURRITOS GRANDE

Chicken Burritos Grande image

Make and share this Chicken Burritos Grande recipe from Food.com.

Provided by Little Suzy Homemak

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 23

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

Steps:

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.
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.).
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.
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.
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.

Nutrition Facts : Calories 993.9, Fat 49.2, SaturatedFat 20.7, Cholesterol 141.3, Sodium 1681.7, Carbohydrate 77.6, Fiber 8.7, Sugar 10.8, Protein 62.4

CHICKEN BURRITOS GRANDE

CHICKEN BURRITOS GRANDE image

Categories Chicken

Yield 3

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 1/2 pounds chicken tenders
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon ground chipotle chili powder*
1 6-ounce can tomato paste
1 1/2 cups canned crushed tomatoes with added puree (from 28-ounce can)
1 1/2 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 1/2 cups chopped plum tomatoes (about 3 large)
1 cup shredded iceberg or romaine lettuce
Enchilada Sauce (see recipe)

Steps:

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. Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. Do Ahead: Can be made 2 days ahead. Cover and keep chilled. Rewarm before continuing. 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. 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. * Available in the spice section of many supermarkets.

Tips:

Choose the right tortillas: Freshly made flour tortillas are the best choice for burritos, as they are soft and pliable and won't crack when folded.
Warm the tortillas before filling: This will make them more pliable and less likely to tear.
Don't overfill the burritos: You should be able to fold them up tightly without them bursting.
Use a variety of fillings: Include a mix of proteins, vegetables, and sauces to create a flavorful and satisfying burrito.
Be creative with your toppings: Add your favorite toppings, such as sour cream, guacamole, salsa, or cheese, to customize your burrito.

Conclusion:

Chicken burritos are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to suit your taste. With a little planning, you can create a burrito that is both healthy and satisfying. So next time you're looking for a quick and easy meal, give chicken burritos a try!