Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Chicken Chimichanga. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Chicken Chimichanga Recipe. Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. My family absolutely loves this easy Chicken Chimichangas recipe!
You can cook Chicken Chimichanga using 13 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chicken Chimichanga
You need 2 tbsp of vegetable oil.
Take 1/2 cup of diced white onion.
Take 1 1/2 tsp of minced garlic.
You need 1 tbsp of chili powder.
Make ready 1/2 tsp of chili powder.
It’s 1/4 tsp of ground oregeno.
Make ready 1/2 tsp of ground cumin.
You need 1 of shredded rotisserie chicken.
You need 1 tsp of salt.
Take 1/2 tsp of pepper.
You need 1 of 4-oz can green chili.
It’s 8 of 10-inch flour tortillas.
You need 1 cup of shredded Monterey jack cheese.
Although the dish is especially popular in the Mexican regions of Sinaloa and Sonora, most people believe that chimichanga was either invented in a Tucson restaurant or in a Phoenix restaurant.Fold in the ends and roll up.Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture.Air-fried chimichangas filled with leftover chicken, fire-roasted chiles, Neufchatel, and Mexican cheese are just as crispy as deep-fried chimichangas, but with fewer calories.
Chicken Chimichanga instructions
Heat 2 tbsp oil in a large saute pan over medium high heat. Add onions and saute until softened about 2 mins. Add the garlic, chili powder, oregano and cumin, cooking and stirring until fragrant, about 1 min. Add shredded chicken. Season with salt and pepper. Stir in the green chilies. Cook 5 mins or until heated through. Set aside..
One of the time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. Spread half a cup of the chicken mixture and 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..
Using tongs lower the chimichangas into a deep fryer folded side down wanted to time. Hold a chimichangas with the tongues into a seal together. Cook until golden brown on all sides about 3 minutes. Drain on a paper towel and continue with remaining Chimichangas..
Remove toothpicks in serving me with enchilada sauce or salsa drove all over the top with a sprinkling of cheese..
If desired add jalapeño peppers with the onions. You can also add black beans and Spanish rice in the tortilla when adding the chicken..
Place the chicken breasts into a large saucepan.In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.Chimichanga is a wrapped, deep-fried flour tortilla filled with a variety of ingredients such as shredded chicken, beef, rice, beans, onions, and cheese.
For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles.Sunset dinners on the beach, live music, and Chocolate Souffle for dessert.So this Monday has been exceptionally jarring.Chimichangas Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chilies).I've combined several recipes into this one, and it's fairly authentic.
