10-MIN MEXICAN WHITE SAUCE RECIPE
Super delicious Mexican white sauce recipe to add and serve with chicken chimichangas or enchiladas.
Provided by Love Keil
Categories EASY Mexican Quick & Sauce
Time 15m
Number Of Ingredients 8
Steps:
- Using a small sauce pan, melt 1/4 cup butter on medium heat. Add 3 Tablespoons of flour, stir and cook for about 1-2 minute.
- Slowly whisk in a small amount of chicken broth, whisk until there are no lumps then whisk in the rest of the chicken broth. Bring it to a boil.Into the same pan add 1/2 cup sour cream, 1/2 cup cream cheese, 4 oz. green chillies, 1 teaspoon hot sauce, salt and pepper to taste.
- After it starts boiling turn off the heat and use in Chicken Chimichanga Recipe. Enjoy!
Nutrition Facts : Calories 196 kcal, Carbohydrate 6 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, TransFat 0.3 g, Cholesterol 52 mg, Sodium 497 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
BAKED CHIMICHANGAS
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE
I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.
Provided by SSTRAWDER
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 21
Steps:
- Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
- Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 33.3 g, Cholesterol 72.2 mg, Fat 30 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 11.6 g, Sodium 1042.6 mg, Sugar 1.5 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.
CHICKEN CHIMICHANGAS WITH GREEN SAUCE
These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce!
Provided by Bobbi W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
- To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
Nutrition Facts : Calories 787.3 calories, Carbohydrate 47.8 g, Cholesterol 151.8 mg, Fat 47 g, Fiber 2.9 g, Protein 42.6 g, SaturatedFat 24.4 g, Sodium 1915.8 mg, Sugar 3.7 g
BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
- Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
- Fold in the chicken and mix until well combined.
- Evenly divide mixture among the 8 tortillas.
- Fold each tortilla into a rectangular packet around the filling.
- Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
- Brush all sides of each chimichanga with a small amount of olive oil.
- Bake for 15 minutes, pull pan out and turn over each chimichanga.
- Bake for 15 minutes more.
- Place chimichangas on a plate, and ladle the warm sauce over top.
- Sprinkle with cheddar cheese, sour cream, and green onions.
BAKED CHIMICHANGAS WITH GREEN CHILI CREAM SAUCE
I saw this recipe on a 2015 Southwest Cooking calendar. I tweaked it a little bit to avoid using prepared salsa. It is really good and reheats well. I serve this with a salad and Mexican rice! Enjoy
Provided by Mary Lou Ellis
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 23
Steps:
- 1. Make the filling: Heat oil in a large skillet and add chopped onions. Sauté 5 minutes over med heat. Add chicken, tomatoes, garlic, spices and water. Simmer for a few more minutes until most of the liquid is gone.
- 2. Place cheese in middle of tortilla and then top with about 1/2 cup of chicken mixture. Fold edges and then roll up. Place seam side down in a lightly greased baking dish.
- 3. Brush each chimichanga with melted butter. Place in a preheated 400 degree oven and bake for 20 minutes or until lightly browned.
- 4. Prepare sauce. While chimichangas are baking, in a small saucepan heat stock. Mix flour and half and half until well blended. Stir into stock and simmer until thickened. Stir in chilies, lemon and lime juice and salt and pepper. Top chimichangas with sauce when serving and add avocado slices and chopped tomatoes as garnish.
BAKED CHICKEN CHIMICHANGAS
Oh boy, these baked chicken chimichangas are fantastic! By brushing the tortillas with oil before baking, they crisp up beautifully but with less fat than deep frying. The meat filling is full of flavor. Cooking the meat with the bone and skin on makes the chicken succulent and rich. Muna's green chili sauce is so simple to make...
Provided by Muna Escobar
Categories Chicken
Time 1h15m
Number Of Ingredients 19
Steps:
- 1. Bring water to a boil. Once boiling, add the chicken. Simmer until chicken is cooked (about 20-25 min). Make sure to rotate the chicken occasionally to ensure even cooking.
- 2. Season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper for about 15 minutes.
- 3. Stir in half of the green chilies, onion, & garlic.
- 4. Continue simmering until the liquid has reduced to 1 cup.
- 5. Remove the chicken and shred.
- 6. Return to the onion mixture.
- 7. Meanwhile, melt the butter in a small saucepan over medium heat.
- 8. Stir in the flour and cook for 1 minute.
- 9. Whisk in the broth and simmer for a few minutes.
- 10. Whisk in the other half of green chilies and the sour cream. Season to taste with salt & pepper.
- 11. Spoon about 1/3 cup of the chicken filling onto each tortilla.
- 12. Sprinkle on some cheese.
- 13. Fold tightly into a burrito and place on a greased baking sheet or dish.
- 14. Repeat with the remaining ingredients.
- 15. Brush burritos all over with oil.
- 16. Bake at 350 degrees until slightly golden (about 20-25 minutes depending on how crispy you want them).
- 17. Serve with sour cream sauce. The sauce can be drizzled over it or used for dipping.
CREAMY CHICKEN CHEESE CHIMICHANGAS WITH GREEN CHILE SAUCE..
Makes 8-9 chimichangas,I usually serve one per plate with other sides,such as refried beans,corncake,mexican salad and of course flan for dessert......My DH and I really like this dish,it is sure to be a crowd pleaser...
Provided by Potluck
Categories Chicken
Time 1h10m
Yield 8-9 chimichangas, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Place 1lb. or approx.4 large chicken breast in broth to cook till fork tender.
- Drain,but reserve 1 cup broth.
- When cool to handle,cut into 1/4"-1/2" diced pieces.
- Add first 8 ingredients to pot and cook to melt cheese and well blended.
- Heat tortillas.Preheat oven 400.
- Place 1/3 cup filling on each and roll ends and sides,to make a rectangle.
- Seams down in pam sprayed 13x9 baking dish.
- Brush tops with olive oil or spray with pam also.
- Bake 25 minutes till browned and crisped.
- In saucepan,pour reserved broth.
- 1/4 cup flour,1tsp chicken bouilion,and 1 1/2 tsp cumin whisk,till blended.
- Add 1/2 cup milk whisking till smooth and thickened. Add 4oz can diced green chiles.Pour spoonfuls of sauce over chimichanga when ready to serve.I added cooking chicken and sauce to prep time.Sauce should resemble in thickness of a gravy.
Nutrition Facts : Calories 324.3, Fat 14.1, SaturatedFat 6.7, Cholesterol 25.1, Sodium 916.5, Carbohydrate 34.1, Fiber 2.2, Sugar 2.5, Protein 14.7
GREEN CHILI SOUR CREAM SAUCE -- NO CONDENSED SOUP
Discover how delicious Green Chili Sour Cream Sauce tastes without using condensed soup. Whip it up in under 15 minutes and use in sour cream enchiladas, baked chicken, and green bean casserole.
Provided by Tami Mack @ The Tasty Tip
Time 15m
Number Of Ingredients 10
Steps:
- MELT the butter in a saucier pan on medium low heat.
- ADD onions and garlic and cook for 2-3 minutes, until onions are soft.
- WHISK in flour and continue to whisk until butter and flour are combined. This creates your roux.
- COOK roux for 3 to 5 minutes on medium low heat, until it turns a light tan color.
- POUR in 1/4 cup of chicken broth and whisk until you have a paste.
- SLOWLY ADD the remaining chicken broth a little at a time, whisking until smooth before adding more broth.
- REMOVE from heat.
- MIX in the sour cream and green chilies. Stir until smooth and creamy.
- SEASON with salt and pepper. Taste and adjust seasonings as needed.
- RETURN to low heat.
- SPRINKLE in the shredded cheese. Mix until the cheese is melted and it is smooth.
GREEN CHILI, CHEESE, BEEF OR CHICKEN CHIMICHANGAS
My family used to call this "Cha-Ching Chimi's". They're pretty darn good if I do say so myself. Hope you all enjoy, too. Correction submitted: I incorrectly posted the amount of crushed red pepper flakes. A pinch, NOT 1/4 tsp. Sorry!
Provided by NoeleenCleary
Categories Chicken
Time 45m
Yield 6 Chimi's
Number Of Ingredients 18
Steps:
- Preheat oven to 400º.
- In a large bowl mix beef (or chicken), chilis, cilantro, cumin, oregano, cheeses, crushed red pepper flakes and green onions. Divide mixture into 6 portions - about ½ cup each.
- Place one portion of the meat/cheese mixture in a line on the tortilla, leaving room to fold.
- Fold sides over to about 1" each side - just covering filling.
- Roll up from the bottom. Using a pasty brush, brush seam side with a little olive oil. Place seam side down on baking sheet.
- Repeat for remaining tortillas.
- Brush tops with remaining olive oil.
- Bake on center rack of oven at 400º for about 20-25 minutes or until golden brown.
- Garnish as desired and serve with refried beans, rice or salad.
Nutrition Facts : Calories 858.4, Fat 73.5, SaturatedFat 29.9, Cholesterol 102, Sodium 764, Carbohydrate 30.6, Fiber 2.2, Sugar 1.9, Protein 18.1
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- Add the chicken to a lightly greased slow cooker. Combine the diced tomatoes and green chilies, spices and cornstarch in a small bowl; pour over chicken. Cover and cook on low for about 6 hours. Shred chicken with 2 forks and season with salt and pepper, to taste.
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