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
SOUTHWEST CHICKEN CHIMICHANGAS
Provided by Amber | Dessert Now Dinner Later
Number Of Ingredients 17
Steps:
- Boil chicken breast 15 minutes or until juices run clear. Chop or shred. Set aside.
- Cook rice & add lime juice, cilantro, chili powder, cumin, garlic powder, salt & green onion.
- Add all cans to rice mixture. Add shredded chicken. Keep warm.
- Line up your items to fill your chimichangas: bowl of filling, sour cream, shredded cheese, & warm tortillas.
- Preheat griddle to 350*F or use a large frying pan set to med-high heat on stovetop.
- I find it easiest to assemble all the chimichangas first, before you start to cook them. So, put ¼ cup filling, several cubes of avocado, a dollop of sour cream & a sprinkle of cheese in the center of each tortilla & fold it into a burrito.
- Spray a generous amount of cooking spray to your griddle/pan. Wait till it's nice & hot, then add your chimichangas. Cook 3-6 min per side. The timing will depend on how hot your pan is. If it's too hot & browns quickly, but you want to make sure the filling is still hot inside, so either heat your filling before assembling your chimichangas, or pop them in the microwave afterwards. Enjoy plain or with extra sour cream, cheese, & salsa.
SOUTHWEST CHICKEN CHIMICHANGA
There's only ONE thing that could make this recipe any better... a big side of queso! Great flavor, great recipe.
Provided by Geoffry Le Cher
Categories Tacos & Burritos
Time 45m
Number Of Ingredients 14
Steps:
- 1. In a large bowl, debone the chicken and shred the meat.
- 2. Add sour cream, chopped green chiles, corn, onion, garlic, both cheeses, and spices.
- 3. Toss well.
- 4. Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
- 5. Meanwhile, put 1/4 cup of the chicken filling into each tortilla, roll, and secure with a toothpick.
- 6. Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
- 7. Add additional oil after each fry session. Drain on a paper towel, and transfer to oven to keep warm.
- 8. When ready to serve, place on platter (or serve 2 per plate), and serve with favorite guacamole or sour cream.
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.
EMERIL'S CHICKEN CHIMICHANGAS
by Emeril Lagasse. These are winners. I usually top with canned green enchilada sauce. The whole family loves them.
Provided by jenpalombi
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 484.2, Fat 20, SaturatedFat 6.4, Cholesterol 84, Sodium 893, Carbohydrate 39.4, Fiber 3.1, Sugar 2.8, Protein 35.3
SOUTHWEST CHICKEN CHILI
Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting. -Phyllils Beatty, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.
Nutrition Facts : Calories 343 calories, Fat 16g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 735mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.
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