Chicken Burrito with Enchilada Sauce
Mexican Origins:
Burrito is a very popular food in Mexico. Typically, it consists of a filling and cheese wrapped in a flour tortilla. My recipe has chicken, onion, and green pepper in a spicy tomato sauce with Monterey Jack and cheddar cheese.
Chicken Burrito with Enchilada Sauce
serves 7 to 8
Enchilada sauce
- 3 tablespoons – extra virgin olive oil
- 1 teaspoon – oregano (dried)
- 3 tablespoons – chili powder
- 4 cloves – garlic (minced)
- 1 – 28-ounce can – diced tomatoes
- 1 – 14 ounce can – chicken broth
- 1 6- ounce can – tomato paste
Burrito
- 2 tablespoons – extra virgin olive oil
- 1 ½ pounds – chicken (white meat (about 3 chicken-breast halves))
- 1 – onion (chopped)
- 1 – green pepper (chopped)
- 3 cloves – garlic (minced)
- 1 tablespoon – extra virgin olive oil
- 1 teaspoon – oregano (dried)
- 1 tablespoon – chili powder
- 1 teaspoon – chipotle chili powder
- 1 6- ounce can – tomato paste (I prefer Hunt’s brand)
- 1 – 28-ounce can – diced tomatoes (I prefer Hunt’s brand)
- 1 – 14 ounce can – chicken broth
- 1/3 cup – cilantro (fresh and chopped)
- 8 – flour tortillas (large burrito size – about ten inches in diameter)
- 16 ounces – Monterey Jack cheese (shredded)
- 16 ounces – cheddar cheese (shredded)
- 3 – tomatoes (chopped)
- Enchilada sauce (see recipe above)
Directions:
The enchilada sauce should be prepared first. Heat the oil in a frying pan over medium heat. Add the oregano, chili, and garlic and heat while stirring for one minute.
Oil with oregano, chili and garlic.
Pour the dice tomatoes and chicken broth into the pan along with the tomato paste and stir to mix. Bring the sauce to boil then bring the heat down to medium low and simmer for 15 minutes stirring periodically. Sprinkle salt and pepper to taste.
Enchilada Sauce
The burrito filling: Heat oil in a heavy frying pan over high heat. Cut chicken into about 1 inch cubes (see photo) and salt and pepper to cover the chicken.
Chicken cut up into 1-inch cubes.
Add the chicken to the pan and cook until browned, about 10 minutes.
Browned chicken.
Remove the cooked chicken with a slotted spoon to a cutting board. Dice the chicken (see photo) and set aside.
Diced chicken.
Meanwhile, add another tablespoon of oil to the frying pan used to cook the chicken and add the onion, green pepper, and garlic along with salt and pepper. Cook on medium heat until the vegetables become soft, about 5 minutes. Add the oregano, chili powder, and chipotle chili powder and stir for 2 minutes. Add the tomato paste and stir for an additional minute. Do not be alarmed by the sticky texture and be careful not to burn. Add the diced tomatoes and chicken broth. When the sauce begins to boil, reduce the heat to medium and simmer for 15 minutes stirring periodically. Once the sauce has cooked, add the diced chicken and heat for an additional 3 minutes. Finally, mix in the cilantro and remove from the heat.
Chicken burrito filling.
Just before you begin to make the burritos, preheat the oven to 450 degrees F. Blend the cheeses. Take a tortilla and place it on the table. Add about a handful of mixed cheese to the center of the tortilla and slightly to one side. Place a few chopped tomatoes on top of the cheese (see photo).
Mixed cheese with tomatoes
Then cover with a generous amount of the chicken filling (see photo).
Chicken filling on top of the mixed cheese and tomatoes.
Folding a burrito can be a bit tricky. Fold the top and bottom flaps over and then fold the left flap and roll it up. Place the seam side down in an oiled (lightly coated) baking dish (mine is 11 x 15 x 3 inches). Continue to do the same with the remaining 7 burritos.
Burritos in baking dish with remaining chicken filling on top.
Add any remaining chicken filling to the top of the burritos in the dish. Cover each burrito with enchilada sauce, and use the rest of the mixed cheese as the final topping. Place in the oven and cook for 20 minutes. You will have extra enchilada sauce which can be added to individual servings if desired.
Enjoy!
Chicken burrito dish with enchilada sauce.
The Author:
Jack Botticelli
