Chimichangas Recipes

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BEEF CHIMICHANGAS



Beef Chimichangas image

The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.

Provided by Linda Peterson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
½ teaspoon taco seasoning mix, or more to taste
1 teaspoon dried oregano
¼ cup sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
¼ cup margarine
6 (7 inch) corn tortillas

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
  • Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
  • Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g

ALMOST-FAMOUS CHIMICHANGAS



Almost-Famous Chimichangas image

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

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese, plus more for topping
Mexi-sauce, for topping (recipe follows)
Shredded lettuce, for topping
Mexican rice, for serving
1/2 cup chopped onion
2 chopped garlic cloves
2 4-ounce cans chopped green chiles (drained and rinsed)
1 cup chicken broth
1/4 cup chopped cilantro

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.

SHREDDED BEEF CHIMICHANGAS



Shredded Beef Chimichangas image

Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.

Provided by VARISSUL

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h10m

Yield 4

Number Of Ingredients 11

2 pounds boneless beef chuck roast, trimmed of fat
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 cup salsa
½ cup shredded Monterey Jack cheese
½ cup sour cream

Steps:

  • Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
  • Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g

BEEF CHIMICHANGAS



Beef Chimichangas image

My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed
1 can (4 ounces) chopped green chiles
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.

CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY



Creamy Chicken Chimichanga Recipe by Tasty image

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

1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, diced
1 teaspoon salt
½ teaspoon pepper
4 cups rotisserie chicken, shredded
1 cup corn
1 teaspoon cumin
1 teaspoon paprika
8 oz cream cheese
6 flour tortillas
2 cups cheese blend
oil, for frying
sour cream, for serving
pico de gallo, for serving

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

OVEN-FRIED CHICKEN CHIMICHANGAS



Oven-Fried Chicken Chimichangas image

A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

Provided by Miss Annie

Categories     One Dish Meal

Time 45m

Yield 6 Chimichangas

Number Of Ingredients 11

2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

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.

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

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. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.

Provided by Rebecca Swift

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 19

1 ½ cups chicken broth
1 cup uncooked long-grain rice
½ cup red enchilada sauce
1 ½ onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
¼ cup vegetable oil
3 avocados, peeled and pitted
½ cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
¼ cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
1 cup sour cream
2 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 1595.1 calories, Carbohydrate 133.4 g, Cholesterol 214.8 mg, Fat 83.7 g, Fiber 22.1 g, Protein 79.8 g, SaturatedFat 36.6 g, Sodium 2321.7 mg, Sugar 6.1 g

EMERIL'S CHICKEN CHIMICHANGAS



Emeril's Chicken Chimichangas image

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

2 tablespoons vegetable oil, plus 8 cups for frying
1/2 cup diced white onion
1 1/2 teaspoons minced garlic
1 tablespoon chili powder
1/2 teaspoon chili powder
1/4 teaspoon ground oregano
1/2 teaspoon ground cumin
1 1/2 lbs cooked chicken breasts, shredded while warm
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (4 1/2 ounce) can chopped green chilies, drained
8 (10 inch) flour tortillas, warmed
1 cup shredded monterey jack cheese

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

4-BERRY CHIMICHANGAS



4-Berry Chimichangas image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

8 ounces cream cheese, softened
2 tablespoons four-berry preserves, plus more for serving
Four 6-inch flour tortillas
2/3 cup sugar
2 limes, zested
Vegetable oil, for frying
2 cups mixed strawberries, raspberries, blueberries and blackberries, for garnish
Canned whipped cream, for serving

Steps:

  • Put the cream cheese and preserves in a small bowl and mix until thoroughly combined.
  • Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside.
  • Combine the sugar and lime zest on a small plate.
  • Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar.
  • Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side.

CHIMICHANGA



Chimichanga image

Another regional favorite with a Hispanic heritage, the chimichanga is the pride of Southern Arizona, in the heart of the southwestern cattle country that has produced some of our most distinctive beef dishes. Deep-fried and decked out with toppings, it's a souped-up burrito chockfull of chuck, vegetables and mild chile. For a colorful fiesta spread, serve chimichangas with Mexican Rice, Watermelon Ice and Orange Sangaree.

Provided by Food Network

Time 3h30m

Yield 4 servings

Number Of Ingredients 13

3-pound boneless shoulder chuck roast
Salt and freshly milled black pepper
1/4 cup bacon drippings or vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup beef stock
2 small tomatoes, preferably Italian plum, chopped
1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or frozen, seeded
4 thin 10- to 12-inch flour tortillas, warmed
Vegetable oil for deep-frying
Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination
Sour cream, chopped tomato, and sliced scallions
Pico de Gallo (page 77) or other favorite salsa

Steps:

  • Rub the roast with salt and pepper.
  • Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
  • Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.)
  • You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
  • Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa. Serve immediately.

CHIMICHANGAS



Chimichangas image

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 chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

  • In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.

FAJITA CHIMICHANGAS



Fajita Chimichangas image

Both fajitas and chimichangas became popular in Texas and still are to this day. By combining the two, you get to experience everything that's great about that area-deep frying and beef! Love it.

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 22

1/4 cup fresh lemon juice
3 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chili powder
2 teaspoons kosher salt
4 cloves garlic, crushed
1 pound skirt steak, cut into 1-inch-thick slices
1 red and 1 green bell pepper, seeded and ribbed, cut into strips
1/2 yellow onion, cut into 1/2-inch slices
Neutral cooking oil, for cooking
Kosher salt and freshly ground black pepper
1 1/2 pounds tomatillos, husks removed and washed
3 jalapeno peppers
2 cloves garlic
1/2 cup loosely packed fresh cilantro leaves
1 teaspoon kosher salt
1/4 cup all-purpose flour
Six 10-inch flour tortillas
Neutral cooking oil, for frying
Mexican crema or sour cream, for garnish
Cilantro leaves, for garnish

Steps:

  • For the marinade: Combine the lemon, lime, cumin, oregano, chili powder, salt and garlic in a large bowl. Add the skirt steak and cover with plastic wrap. Place in the fridge until your grill is preheated.
  • Preheat a charcoal grill over medium-high heat.
  • Toss the peppers and onions in a bowl with 2 tablespoons oil, salt and pepper, to taste. Grill the skirt steak and prepared vegetables until the steak is medium-rare and the veggies are tender and charred, about 5 minutes. (It'll cook further in the chimichangas.) Set aside on a plate or platter.
  • For the salsa: Bring a pot of water to a boil and carefully add the tomatillos. Cook until the tomatillos begin to rupture, about 10 minutes. Drain, shock in an ice bath, and transfer to a blender. Add the jalapenos, garlic, cilantro and salt and pulse until incorporated. Transfer to a container, then cover and chill.
  • For the tortillas: Mix the flour and 1/4 cup water together to form a paste. Lay the tortillas out and rub some of the paste over the top edges of the tortillas. Divide the meat and veggies in the lower thirds of the tortillas. Fold the sides in, then the bottoms. Roll up and allow to rest on the "glued" seal.
  • Heat a deep-fryer or large Dutch oven with oil to 375 degrees F.
  • Carefully lower the chimichangas in the hot oil and cook until golden brown, 3 to 4 minutes.
  • Drizzle some of the crema on the bottom of a large platter. Top with the chimichangas, more crema, tomatillo salsa and cilantro.

CHICKEN CHIMICHANGAS



Chicken chimichangas image

Enjoy these flavour-packed chicken chimichangas with Monterey Jack cheese, chilli, chipotle and refried beans. You can bake or deep-fry them

Provided by Sam Zien

Categories     Dinner

Time 50m

Number Of Ingredients 13

3 tbsp vegetable oil, plus 60ml (if frying rather than baking)
5 skinless and boneless chicken thigh fillets, or about 300g leftover cooked chicken
½ onion, chopped
1 small red pepper, roughly chopped
100g green chillies from a jar, finely chopped
85g Monterey Jack cheese, grated plus extra for serving
½ tsp garlic powder
½ tsp ground cumin
½ tsp chipotle chilli powder
6 large flour tortillas
400g can refried beans (optional)
240ml red enchilada sauce
soured cream and a handful of chopped coriander, to serve

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

Nutrition Facts : Calories 352 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.85 milligram of sodium

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

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

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

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

DEEP FRIED CHIMICHANGAS



Deep Fried Chimichangas image

This is a family favorite I created one evening when we first got our deep fryer. If you don't have a deep fryer, a skillet will work just fine.

Provided by PeachPie24

Categories     Chicken

Time 1h5m

Yield 8 Chimichangas, 8 serving(s)

Number Of Ingredients 10

3 chicken breasts
1 medium onion
1 teaspoon garlic powder
2 tablespoons Season-All salt
1 (1 ounce) package taco seasoning
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese
1 (8 ounce) package cheddar cheese
8 flour tortillas
toothpick

Steps:

  • *Put chicken breasts in a large pot, cover with water.
  • *Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired).
  • *Bring to a boil and then simmer until the chicken is completely cooked.
  • *Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks.
  • *To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well.
  • *Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.

Nutrition Facts : Calories 440.4, Fat 28.8, SaturatedFat 14.8, Cholesterol 98.7, Sodium 729.3, Carbohydrate 20.8, Fiber 1.2, Sugar 1.6, Protein 24.1

BAKED CHIMICHANGAS



Baked Chimichangas image

My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chiles

Steps:

  • Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

ROAST BEEF CHIMICHANGAS



Roast Beef Chimichangas image

Your family is sure to enjoy this fabulous homemade version of a restaurant favorite-and it's a terrific way to use up leftover roast beef. Writes Delia Kennedy from Deer Park, Washington, "These chimichangas are so good! They make a meal all by themselves."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon canola oil
1-1/2 cups shredded cooked roast beef
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup salsa
1/4 teaspoon ground cumin
1/2 cup shredded cheddar cheese
6 flour tortillas (10 inches), warmed
Oil for deep-fat frying

Steps:

  • In a large skillet, saute onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin. Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. Remove from the heat., Spoon about 1/3 cup meat mixture off-center on each tortilla. Fold sides and ends over filling and roll up; secure with a toothpick. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks.

Nutrition Facts : Calories 656 calories, Fat 45g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 639mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 7g fiber), Protein 21g protein.

QUICK AND EASY CHIMICHANGAS



Quick and Easy Chimichangas image

Make and share this Quick and Easy Chimichangas recipe from Food.com.

Provided by carolinafan

Categories     One Dish Meal

Time 38m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 medium onion, chopped
1 clove garlic, minced
3/4 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
8 flour tortillas (7 to 8 inches)
1/4 cup melted butter
sour cream
guacamole

Steps:

  • Preheat oven to 475 degrees.
  • Brown meat with onion and garlic; drain.
  • Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
  • Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
  • Fold 2 sides over filling; fold ends down.
  • Place seam side down in 13x9x2-inch baking dish.
  • Bake in preheated oven about 13 minutes or until golden brown.
  • To serve, top with sour cream, guacamole and additional picante sauce.

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