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
My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 11
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 .
Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 557 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN CHIMICHANGAS
My family really likes these. Sometimes I will triple the recipe and put away lots of them in the freezer for quick meals later. You can vary the ingredients using different cheese or ground beef, etc. It makes about 8-10 chimichangas.
Provided by Sherri35
Categories Chicken
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut block of cheese into approx.
- 10"sticks".
- Dice or shred chicken (your preference).
- In large skillet combine chicken, salsa, beans and seasoning mix.
- Cook and stir over medium heat until thoroughly heated.
- In another skillet, heat tortillas (1 at a time) for about 30 seconds per side so that they will roll up easier.
- Remove tortilla from skillet and place 1/3 cup chicken mixture on each tortilla near 1 edge.
- Top with a cheese stick, then roll up and wrap in aluminium foil.
- Bake at 350 (in foil) for 30 minutes.
- If you want to crisp it up a bit, remove the foil for the last 5 minutes or so of bake time.
- *Thesefreeze very well and you can bake them frozen in the foil for 50 minutes.
Nutrition Facts : Calories 321.2, Fat 13.3, SaturatedFat 6.1, Cholesterol 58.3, Sodium 820.6, Carbohydrate 25.3, Fiber 4, Sugar 2.3, Protein 24.7
CHICKEN CHIMICHANGAS (BAKED)
I make a large batch of the chicken base and freeze in small quantities for quick thaw and fast meal prep. These are super easy, delicious and somewhat weight watcher friendly. Enchiladas, Tacos and Mexican pizzas can also be made from this Chicken base recipe - (see those postings for recipes). Use your imagination for other variations.
Provided by Chef Sharon R
Categories Chicken Breast
Time 15m
Yield 6 Chimichangas, 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix Chicken base ingredients in mixing bowl - set aside to use as filling.
- Warm tortilla's between paper towels for 20 - 30 seconds in microwave to make pliable for folding.
- Place 2oz of chicken mixture (squeeze juice out of chix mixture before filling tortillas) and 1oz cheese in center of tortilla - fold burrito style.
- Place on greased baking sheet and rub tops of each with olive oil.
- Bake 400° 5 -10 minutes per side or until golden brown and crispy on both sides (I use my toaster oven).
- Serve immediately OR refrigerate for a "grab & go" meal (my teenagers like these cold, on the go).
- For a beautiful presentation; serve topped with a dollop of sour cream chopped cilantro sprinkled over top and avocado slices on the side.
Nutrition Facts : Calories 67.5, Fat 1.3, SaturatedFat 0.2, Cholesterol 21.9, Sodium 588.2, Carbohydrate 4.5, Fiber 1.1, Sugar 2.3, Protein 9.8
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