Chicken Burritos Grande

• 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

1. 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.
2. 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.).
3. 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.
4. 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.
5. 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.

olive oil, chicken tenders, onion, green bell pepper, garlic, chili powder, oregano, ground dried chipotle powder, tomato paste, tomatoes, chicken broth, fresh cilantro, flour tortillas, grated monterey, tomatoes, shredded lettuce, olive oil, chili powder, garlic, oregano, tomatoes, chicken broth, tomato paste

Taken from www.food.com/recipe/chicken-burritos-grande-391697 (may not work)