Chicken Chimichangas Food

EMERIL'S CHICKEN CHIMICHANGAS

Steps:

• Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
• One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
• Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
• Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.

OVEN-FRIED CHICKEN CHIMICHANGAS

Steps:

• Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
• Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
• Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
• Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.

CHICKEN CHIMICHANGAS {BAKED OR PAN FRIED}

Steps:

• Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.

BAKED CHICKEN CHIMICHANGA

Steps:

• Stir together cream cheese, pepper jack cheese and taco seasoning.
• Fold in chicken.
• Divide amoung tortillas.
• Tuck in sides and roll up each tortilla.
• Lay seam side down in a sprayed 9" X 13" baking dish.
• Spray tops of tortillas with cooking spray.
• Bake @ 350 for 15 minutes.
• Turn Chimi's over and bake an additional 15 minutes.
• Serve with cheddar cheese, green onions, sour cream and salsa.

CHICKEN CHIMICHANGAS

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.

CHICKEN CHIMICHANGAS

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!

BAKED CHIMICHANGA RECIPE

Steps:

• COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside.
• Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat.
• STIR in the chicken mixture and cheese with the rice. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

CHICKEN CHIMICHANGAS

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

EASY CHICKEN CHIMICHANGAS

Steps:

• Preheat a frying pan with about 1/2" cooking oil to medium high heat.
• Lay out the tortillas on a flat surface. Divide the rice and beans evenly among them.
• In a small bowl, mix the shredded chicken, salsa, and spices, then add evenly to the tortillas.
• Top each tortilla with shredded cheese, then roll up, folding in the edges as you go.
• Add the chimichangas to the hot oil, cooking 2-3 at a time. Turn after the bottom is browned, about 2-3 minutes.
• Cook until fully browned, then place on paper towels to drain.
• Serve immediately.

CHICKEN CHIMICHANGAS

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.

CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE

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.

HEARTY BAKED CHICKEN CHIMICHANGAS

Steps:

• In lg saucepan, saute onion and garlic in oil until tender.
• stir in chilli powder,salsa,cumin and cinnamon.
• stir in shredded chicken.
• let cool.
• preheat oven to 450 degerees F.
• put a heaping tablespoon of beans on each totilla top with about 1/2 cup of chicken mixture fold up the bottom, top and sides of tortilla; (may need to secure with toothpic) place chimichangas in greased baking pan, seam side down.
• Brush all sides with oil.
• bake 20-25 minutes or until golden brown turning every 5 minutes.

CHIMICHANGA

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

Steps:

• Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
• Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
• Place about 1/2 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling and roll up like a burrito.
• For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
• For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
• Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .

CHIMICHANGAS

Steps:

• Cook the chicken: Heat the 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink and starts to brown, about 5 to 7 minutes. Add the onions, garlic, jalapeños and cook for another 3 to 4 minutes or until the onion softens.
• Add spices and simmer: Add the chili powder, cayenne, garlic powder, flour and toss everything together, so the chicken is fully coated in the spices.Cook for another 2 to 3 minutes, stirring frequently. Deglaze the bottom of the skillet with chicken broth and red wine vinegar. Stir well to combine, lower the heat to medium-low and simmer for 10 minutes, or until most of the liquid evaporates.
• Finish the filling: Stir in the pinto beans, lime juice and half the cilantro. Cook for another 3 minutes until beans are heated through.
• Prep the oil: In a large, deep skillet, heat about ½ inch of vegetable oil to 325°F. While oil is heating, prepare chimichangas.
• Assemble chimichangas: Fill the center of a tortilla with ¾ cup of the chicken/bean mixture and 2 tablespoons of cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Repeat with remaining tortillas.
• Fry: Slowly lower chimichangas into the hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 chimichangas per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
• Finish & Serve: To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, salsa. Sprinkle with diced tomatoes, and remaining cilantro to garnish. Serve immediately.

CHICKEN CHIMICHANGAS (AIR FRYER OR BAKED)

Steps:

• For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste.
• For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Mix well to incorporate.
• On a work surface, working with one at a time, place one-quarter of the chicken mixture (almost 3/4 cuonto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling.
• Preheat the air fryer to 400°F.
• Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. (Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking.) Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. (For a toaster oven-style air fryer, cook at 350°F; the timing remains the same.) Repeat with the remaining chimichangas.
• To serve: Place 3/4 cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 ounce avocado. Garnish with cilantro. Serve immediately.

ALMOST-FAMOUS CHIMICHANGAS

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 RECIPE

Steps:

• Heat 2 tsp oil in a large skillet set over medium-high heat. Add onion and bell pepper and saute 3-4 minutes, until golden and tender. Add garlic and saute 30 seconds, until fragrant.
• Add in tomato sauce, chicken broth, salsa, cumin, paprika, cayenne, salt and pepper to taste. Bring to a low boil, then reduce heat and simmer for 5-6 minutes, stirring frequently until sauce has thickened and reduced by half. Taste and adjust seasonings, if necessary. Stir in sour cream, chicken, and corn; mix well and remove from heat, then allow to cool slightly.
• Spread a heaping ¼ cup refried beans onto the center of each tortilla, then top with ½ cup of the chicken mixture. Flatten the filling into rectangle shape with the back of a spoon, then top with 3 tablespoons shredded cheese. Fold the bottom of the tortilla snugly over the filling, then fold in the sides. Roll the chimichanga up to the top edge, forming a tight cylinder, and secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
• Fill a pot or heavy skillet with about 1-inch of cooking oil and heat over medium-high heat to 365 degrees F. Place two chimichangas flap side down in the hot oil and cook 1-2 minutes of each side until golden brown.
• Remove and drain on paper towels, and remove toothpicks. Repeat frying with remaining chimichangas.
• Serve warm topped with sour cream, avocado, salsa, cilantro, cotija cheese and/or queso sauce.

CHICKEN CHIMICHANGA

Steps:

• Simply combine the filling ingredients and stir well. Make sure the cream cheese spreads easily, and there are no clumps.
• Add the filling to the center of a large tortilla and fold the ends toward the filling and roll the edges in (this is how you would roll a burrito. Place the chimichanga seam side down.