Easy Chicken Chimichangas Food

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 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.

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.

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.

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.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

OVEN-FRIED CHICKEN CHIMICHANGAS

Steps:

• Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
• Place about 1/4 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling.
• Roll up from bottom and place seam-side down on a baking sheet.
• Brush with melted margarine.
• Bake at 400°F for 25 minutes or until golden.
• Garnish with additional cheese and green onion and serve salsa on the side.

CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY

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!

SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.

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