CHICKEN AND MUSHROOM CHIMICHANGAS
This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
- Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.
- Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.
- Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.
- Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.
- Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
- Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
- Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
- Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.
Nutrition Facts : Calories 618.1 calories, Carbohydrate 48.2 g, Cholesterol 85.2 mg, Fat 32.3 g, Fiber 4.4 g, Protein 33.1 g, SaturatedFat 10.9 g, Sodium 848.3 mg, Sugar 3.5 g
CHICKEN CHIMICHANGAS
I wanted to make chimichangas but all the recipes I found were so bland. So I combined some ingredients that I knew worked well together and supplemented with the other ingredients from several recipes. And it turned out delicious! Make sure to make the cheese dip to that is also in the recipe.
Provided by Chef 495452
Categories Mexican
Time 45m
Yield 4-6 chimichangas, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute garlic, onion in small amount of olive oil.
- Combine garlic and onion with other ingredients from above and boil until chicken is cooked. Don't add water because you have the chicken broth.
- Shred chicken with fork and place back in mixture.
- Just before placing chicken mixture in flour tortilla, strain with slotted spoon. Make sure to get excess liquid out. Place 1 scoop of filling into 1 burrito size tortilla.
- Next, pour cheese dip on top.
- Close tortilla in chimichanga shape and hold together with toothpicks (2-3). Repeat with remaining tortillas and chicken mixture.
- Place chimichangas on greased cookie sheet. Use basting brush and baste olive oil on tops and sides of chimichangas.
- Bake 350 for 15-20 minutes or desired crunch/golden on top to your liking.
- Serve topped with more cheese dip, lettuce, hot sauce, etc.
- Cheese Dip: Combine the cheese ingredients and melt on stove on low. Make sure to stir often. If you can't find Extra Melt American Cheese just use regular White American Cheese.
Nutrition Facts : Calories 717, Fat 50.4, SaturatedFat 23.4, Cholesterol 159.9, Sodium 1824.7, Carbohydrate 18.8, Fiber 2, Sugar 2.3, Protein 47.8
BAKED CHICKEN CHIMICHANGAS
I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
CHICKEN CHIMICHANGAS
Crispy outside with gooey cheese inside, this homemade Mexican favorite had our testers saying, "Hello, delicious!" Pair with Spanish rice or serve with chips and salsa for a restaurant-quality meal prepared in minutes. -Bridget Harrison, Cedar Hill, Missouri
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.
Nutrition Facts : Calories 640 calories, Fat 43g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 806mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY
Here's what you need: onion, garlic, bell pepper, jalapeño, salt, pepper, rotisserie chicken, corn, cumin, paprika, cream cheese, flour tortillas, cheese blend, oil, sour cream, pico de gallo
Provided by Hector Gomez
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 712 calories, Carbohydrate 38 grams, Fat 41 grams, Fiber 2 grams, Protein 46 grams, Sugar 6 grams
SPINACH & MUSHROOM CHIMICHANGAS RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-based frying pan. Add the onion and cook over medium heat for 5 minutes, or until softened. Add the mushrooms, chillies and garlic and cook for 5 minutes, or until the mushrooms are lightly browned. Add the spinach and cook, stirring, for 1-2 minutes, or until just wilted. Add the cheese and stir until just melted. Spoon an equal quantity of the mixture into the centre of each tortilla. Fold in two opposite sides of each tortilla to cover the filling, then roll up to enclose it completely. Heat the oil for deep-frying in a deep-fryer or large, deep saucepan to 180-190°C/350-375°F, or until a cube of bread browns in 30 seconds. Deep-fry the chimichangas two at a time, turning once, for 5-6 minutes, or until crisp and golden. Drain on kitchen paper before serving.
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- Return remaining cooking liquid to pan. Add salsa verde; bring to a boil. Cook until reduced to 1 cup (about 11 minutes). Reduce heat to low. Add cream cheese and cumin; stir with a whisk until smooth. Remove from heat; stir in chicken and 1/4 cup cilantro.
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- Heat a large nonstick skillet over medium-high heat. Coat all sides of each chimichanga evenly with cooking spray. Cook 6 to 8 minutes, turning to brown on all sides.
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