CHICKEN CHIMICHANGAS
For an even more authentic taste saute in oil beore baking, you can also make these using cooked turkey. Adjust all seasonings to taste. The cayenne pepper is optional, add for more heat. These are easy to make!
Provided by Kittencalrecipezazz
Categories Meat
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Prepare a greased baking sheet.
- In a large saucepan or Dutch oven combine the picante sauce with chopped chicken, onion, cumin, oregano and cayenne (if using) cook uncovered stirring often for about 30 minutes or until some of liquid has evaporated; season with salt and pepper to taste.
- Spoon about 1/3 cup of the mixture below center of each tortilla, then top with about 3 tablespoons of shredded cheese.
- Fold in two sides of the tortillas to enclose the filling, then fold over top and bottom edges of the tortillas (making a rectangle).
- Secure with wooden picks.
- Place folded-side down on a greased baking sheet.
- Lightly brush the tops with vegetable oil (sprinkle lightly with salt if desired).
- Bake for about 8-10 minutes; using a spatula turn the chimichangas and bake for about 5 minutes more.
- Serve with picante sauce or salsa and sour cream.
- Delicious!
Nutrition Facts : Calories 352.7, Fat 15.1, SaturatedFat 6.8, Cholesterol 59.2, Sodium 822.7, Carbohydrate 32.1, Fiber 2.2, Sugar 3.2, Protein 21.2
CHICKEN CHIMICHANGAS
Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.
Provided by Rebecca Swift
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
- Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
- When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
- Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
- To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
Nutrition Facts : Calories 1595.1 calories, Carbohydrate 133.4 g, Cholesterol 214.8 mg, Fat 83.7 g, Fiber 22.1 g, Protein 79.8 g, SaturatedFat 36.6 g, Sodium 2321.7 mg, Sugar 6.1 g
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY
Here's what you need: onion, garlic, bell pepper, jalapeño, salt, pepper, rotisserie chicken, corn, cumin, paprika, cream cheese, flour tortillas, cheese blend, oil, sour cream, pico de gallo
Provided by Hector Gomez
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
- Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
- Remove chicken from the heat and place in a large mixing bowl.
- Add in cream cheese and mix until chicken becomes creamy.
- Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
- Preheat oil to 325ºF (170ºC).
- Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
- Top with sour cream and pico de gallo.
- Enjoy!
Nutrition Facts : Calories 712 calories, Carbohydrate 38 grams, Fat 41 grams, Fiber 2 grams, Protein 46 grams, Sugar 6 grams
CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
CHICKEN CHIMI CHIMIES ( CHIMICHANGAS )
This is an easy chimichanga, great for a busy day. I like to cook the chicken ahead, so that dinner can be ready in under 30 minutes. One chimi is good for smaller eaters, two for those hearty appetites. This is a mild dish, unless you add lots of cumin, which makes it great for kids. If you like spicy add a few dashes of hot sauce or a diced jalapeño. After reading a couple of reviews I realized that I too was increasing the sour cream without paying exact attention to the recipe this adapted from. I don't always start with the same amount of chicken so, you want the mix to be slightly wet and gooshy without being drippy, it should cling together. I sometimes add 1/2 cup of shredded cheese to the mix, but you can leave it out to avoid the extra fat. Serve with your favorite side dishes, I like Spanish rice and fruit with this.
Provided by momaphet
Categories Chicken
Time 45m
Yield 10 Chimichangas
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Boil chicken in water until done, about 15 minutes. For extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. Shred chicken.
- Sauté garlic and onion in the oil about 5 minutes, don't brown.
- Stir together chicken and all the ingredients except for butter, tortillas and cheese.
- Brush tortillas one at a time with melted butter, to the dry side and a spoon a generous scoop of chicken mixture in a line about 1 inch from one edge of the tortilla, tuck in sides as you go and roll up tortilla, and place seam side down on a cookie sheet, repeat until all you mixture is used.
- NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
- Bake 15 minutes or until golden brown.
- OPTION:.
- If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
- Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.
Nutrition Facts : Calories 655, Fat 30.1, SaturatedFat 11.9, Cholesterol 91.1, Sodium 998.3, Carbohydrate 61.4, Fiber 4, Sugar 3.8, Protein 33.3
CHIMICHANGA
Another regional favorite with a Hispanic heritage, the chimichanga is the pride of Southern Arizona, in the heart of the southwestern cattle country that has produced some of our most distinctive beef dishes. Deep-fried and decked out with toppings, it's a souped-up burrito chockfull of chuck, vegetables and mild chile. For a colorful fiesta spread, serve chimichangas with Mexican Rice, Watermelon Ice and Orange Sangaree.
Provided by Food Network
Time 3h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rub the roast with salt and pepper.
- Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
- Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.)
- You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
- Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa. Serve immediately.
CHICKEN CHIMICHANGAS
Enjoy these flavour-packed chicken chimichangas with Monterey Jack cheese, chilli, chipotle and refried beans. You can bake or deep-fry them
Provided by Sam Zien
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
- Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
- Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
- Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
- To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
- While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g
Nutrition Facts : Calories 352 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.85 milligram of sodium
KID-FRIENDLY CHICKEN CHIMICHANGAS
Try this recipe for kid-friendly chicken chimichangas that will please even a picky eater.
Provided by Maria Labrador Harper
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese, pepper Jack cheese, and taco seasoning in a medium-sized bowl. Fold in cooked shredded chicken. Divide mixture evenly onto 8 tortilla shells. Fold tortillas by tucking in sides first and then rolling. Place filled tortillas into a 9x13-inch baking dish with seam-sides down. Spray tops with cooking spray.
- Bake in the preheated oven for 15 minutes. Turn chimichangas over and bake 15 minutes more.
- Serve topped with Cheddar cheese, salsa, and sour cream.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 31.7 g, Cholesterol 122.2 mg, Fat 33 g, Fiber 1.9 g, Protein 32 g, SaturatedFat 17.3 g, Sodium 837.4 mg, Sugar 0.9 g
CHICKEN AND MUSHROOM CHIMICHANGAS
This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
- Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.
- Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.
- Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.
- Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.
- Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
- Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
- Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
- Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.
Nutrition Facts : Calories 618.1 calories, Carbohydrate 48.2 g, Cholesterol 85.2 mg, Fat 32.3 g, Fiber 4.4 g, Protein 33.1 g, SaturatedFat 10.9 g, Sodium 848.3 mg, Sugar 3.5 g
MINI CHICKEN CHIMIS WITH JALAPENO CREAM CHEESE
These zippy chicken chimi bites bring a little heat to any fiesta. Serve them on their own as appetizers, or with rice and black beans for a satisfying meal. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, mix chicken, cheese, beans and enchilada sauce. With a corner of an egg roll wrapper facing you, spoon 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll chimichangas up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels., In a small bowl, mix cream cheese and jalapeno peppers. Serve chimichangas with jalapeno cream cheese.
Nutrition Facts : Calories 276 calories, Fat 15g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
QUICK AND EASY CHIMICHANGAS
Make and share this Quick and Easy Chimichangas recipe from Food.com.
Provided by carolinafan
Categories One Dish Meal
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees.
- Brown meat with onion and garlic; drain.
- Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
- Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
- Fold 2 sides over filling; fold ends down.
- Place seam side down in 13x9x2-inch baking dish.
- Bake in preheated oven about 13 minutes or until golden brown.
- To serve, top with sour cream, guacamole and additional picante sauce.
CHICKEN CHIMICHANGAS
These chimis bake up or fry delightfully crisp with a hearty, flavorful filling that can be as spicy or as mild as you like. The great thing about a meal like this is you can adapt it in so many ways - make it vegetarian, use a different type of meat or variety of beans, add your favorite herbs, extra cheese. From Cooks Country magazine
Provided by Mardimus
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 1. In a 2 cup liquid measuring cup, whisk broth and pepper. Mix 1/2 cup of this mixture, rice, and 1/4t salt in a bowl. Cover and microwave until liquid is absorbed, about 5 minutes. Meanwhile, pat chicken dry and season with salt and pepper.
- 2. In a Dutch oven, heat 1T oil over medium high heat until just smoking. Cook onion until softened, about 5 minutes, then add garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add remaining chipotle broth, partially cooked rice, and bring to a boil.
- 3. Reduce heat to medium low, add chicken, cover, and cook until chicken's internal temperature is 160 degrees and rice is tender, about 15 minutes, flipping chicken about halfway through. Remove chicken to a cutting board to rest for 5-10 minutes, then cut into 1/2 inch pieces and return to rice mixture, adding cheddar and cilantro, all in a large bowl. Wash the pot.
- 4. Whisk flour and water in a small bowl. Microwave tortillas, covered, on a plate, about 1 minute. Divide chicken mixture into 4. Working with one tortilla at a time, place 1/4 of the chicken mixture in the center. Brush edges of tortilla with flour paste, then wrap top and bottom of tortilla tightly over filling (fold side toward center, then fold in the sides--you might want to repaste the last pieces).
- 5. Heat remaining 3c oil in Dutch oven over medium high heat until 325 degrees. Place 2 chimis, seam down, in oil, and fry until deep golden brown, about 2 minutes a side. Monitor your oil temperature, keeping it between 300 and 325 degrees. Drain on a wire rack set inside a rimmed baking sheet. Repeat with remaining chimis.
- 6. If you prefer a healthier version, you can bake them. 450 degrees for 8 to 10 minutes.
- Serve.
Nutrition Facts : Calories 2053.4, Fat 193, SaturatedFat 22.9, Cholesterol 122.6, Sodium 495.8, Carbohydrate 40.1, Fiber 2.1, Sugar 2.1, Protein 43.7
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