Green Chili Chicken Chimichangas Recipes

CHICKEN CHIMICHANGAS

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 .

CRISPY CHICKEN CHIMICHANGAS WITH GREEN CHILE SAUCE

Steps:

• Place the chicken in a large sauce pan over medium heat.
• Cover the chicken with water and bring to a boil.
• When a boil is reached, lower the heat to medium low, cover the pan, and simmer for 15 minutes.
• Drain the water from the pan and move the chicken to a cutting board.
• Shred the chicken with two forks then place back inside the sauce pan.
• Add the salsa, brown sugar, ½ can green chiles (reserve the rest for the sauce), chili powder, salt, cumin, garlic powder, onion, powder, paprika, oregano, black pepper, and liquid smoke. Stir to combine.
• Cook on medium heat for about 5 minutes.
• Preheat the oven to 400 degrees F (200 C).
• Add a cooling rack to a baking sheet and spray the rack with non-stick spray. Click for a cooling rack and for a baking sheet.
• Place half of the chicken mixture into each burrito tortilla.
• Top the chicken mixture with 1/2 cup shredded cheese, divided evenly between the burritos.
• Roll up the tortillas like an envelope.
• With the seam side up (the bottoms) spray generously with non-stick spray and then place them seam side down on the cooling rack.
• Spray the tops of the chimichangas generously with non-stick spray.
• Bake for 10 minutes and then flip them over.
• Continue baking for another 10 minutes.
• While the chimichangas are cooking, melt the butter and olive oil in a medium sauce pan over medium heat.
• Whisk in the flour, stirring constantly, and cook about 2 minutes.
• Turn the heat to low and whisk in the broth a little at a time.
• Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
• Stir in the other ½ of the canned green chiles, ¼ cup shredded cheese, and the sour cream.
• When the chimichangas are done baking, transfer them to dinner plates and top with the green chili sauce and extra sour cream or other toppings if desired.

GREEN CHILI CHICKEN CHIMICHANGAS

Steps:

• Heat the oven to 375 degrees F. Season the chicken breasts with salt and pepper then set in a pan and bake for about 20-25 minutes until they are 165 degrees F. when tested with an instant-read meat thermometer. Remove from the oven and cool enough to shred the meat with a couple of forks. Alternatively, you can use leftover chicken or even a rotisserie chicken.
• In a large skillet over medium-high heat, saute the chopped onions in two tablespoons of oil for 2-3 minutes over medium-high heat just until they start to soften. Add the diced green chilies and cook for another minute.
• Sprinkle the flour, cumin, salt, and garlic powder over the onions and green chilies and stir, cooking for about 30 seconds before adding the green chili salsa or salsa verde, shredded chicken, and chicken broth, then stirring to combine.
• Cook for about 5 minutes until the mixture has thickened and the shredded chicken has absorbed the juices, then remove from the heat.
• To make each chimichanga, warm the tortillas so they are pliable, then scoop a generous amount (about 1/2 cup) of the green chili chicken filling onto each tortilla. Fold in both sides and the bottom of each tortilla over the chicken filling, then rolling it up just like you would a burrito, tucking in the sides to create a tight packet. Secure with toothpicks.
• Heat a large skillet with enough oil to cover the bottom of the pan over medium-high heat. You can deep fry the chimichangas if you want, but I find that about 1 cup of oil is more than enough to pan-fry all of my chimichangas this way. Working in batches, carefully place 3-4 chimichangas, seam side down, into the hot oil and fry until golden brown and crispy. Use tongs to carefully flip each chimichanga and fry on the other side until crispy and brown as well.
• Remove the cooked chimichangas from the pan and set on a paper towel-lined plate until all chimichangas are cooked. Remove the toothpicks, then serve the warm chimichangas with all of the fixings.
• Leftovers can be stored in the fridge, although they won't be as good the next day.

BAKED CHIMICHANGAS WITH GREEN CHILI CREAM SAUCE

Steps:

• 1. Make the filling: Heat oil in a large skillet and add chopped onions. Sauté 5 minutes over med heat. Add chicken, tomatoes, garlic, spices and water. Simmer for a few more minutes until most of the liquid is gone.
• 2. Place cheese in middle of tortilla and then top with about 1/2 cup of chicken mixture. Fold edges and then roll up. Place seam side down in a lightly greased baking dish.
• 3. Brush each chimichanga with melted butter. Place in a preheated 400 degree oven and bake for 20 minutes or until lightly browned.
• 4. Prepare sauce. While chimichangas are baking, in a small saucepan heat stock. Mix flour and half and half until well blended. Stir into stock and simmer until thickened. Stir in chilies, lemon and lime juice and salt and pepper. Top chimichangas with sauce when serving and add avocado slices and chopped tomatoes as garnish.

CREAMY GREEN CHILE CHICKEN BURRITOS OR CHIMICHANGAS

Steps:

• Cook chicken any method you prefer and chop into small pieces or shred. This may be done in advance and then heated in the sauce. Heat green enchilada sauce, 1/4 cup water and cream cheese until blended and hot.
• Place chicken pieces on tortillas and spoon sauce over the meat or add chicken to sauce and bring mixture to a boil. Spoon chicken sauce mixture onto tortillas.
• Roll tortillas with chicken sauce mixture. Put cheese on top and heat in microwave for about 30 seconds to melt cheese. Put sour cream on top and serve.
• For Chimichangas: fry rolled (ends folded in) in pan with hot oil. Top with a little extra sauce and cheese.
• For Enchiladas: place rolled up tortillas with chicken mixture in a baking pan with some sauce in bottom, and extra sauce and cheese on top. Heat until cheese melts. I usually serve this meal with shredded lettuce on the side and refried beans or rice.

GREEN CHILI CHIMICHANGAS

Steps:

• Mix gravy, chiles, and beef in a bowl.
• Put about 1/2 cup mixture in tortilla and roll up burito style (they roll better if warmed slightly).
• Fry until golden brown.
• Can be topped with your favorites such as sour cream, guacamole, lettuce, tomatoes, salsa, etc.

GREEN CHILI, CHEESE, BEEF OR CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 400º.
• In a large bowl mix beef (or chicken), chilis, cilantro, cumin, oregano, cheeses, crushed red pepper flakes and green onions. Divide mixture into 6 portions - about ½ cup each.
• Place one portion of the meat/cheese mixture in a line on the tortilla, leaving room to fold.
• Fold sides over to about 1" each side - just covering filling.
• Roll up from the bottom. Using a pasty brush, brush seam side with a little olive oil. Place seam side down on baking sheet.
• Repeat for remaining tortillas.
• Brush tops with remaining olive oil.
• Bake on center rack of oven at 400º for about 20-25 minutes or until golden brown.
• Garnish as desired and serve with refried beans, rice or salad.

CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE

Steps:

• Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
• Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

CREAMY CHICKEN CHEESE CHIMICHANGAS WITH GREEN CHILE SAUCE..

Steps:

• Place 1lb. or approx.4 large chicken breast in broth to cook till fork tender.
• Drain,but reserve 1 cup broth.
• When cool to handle,cut into 1/4"-1/2" diced pieces.
• Add first 8 ingredients to pot and cook to melt cheese and well blended.
• Heat tortillas.Preheat oven 400.
• Place 1/3 cup filling on each and roll ends and sides,to make a rectangle.
• Seams down in pam sprayed 13x9 baking dish.
• Brush tops with olive oil or spray with pam also.
• Bake 25 minutes till browned and crisped.
• In saucepan,pour reserved broth.
• 1/4 cup flour,1tsp chicken bouilion,and 1 1/2 tsp cumin whisk,till blended.
• Add 1/2 cup milk whisking till smooth and thickened. Add 4oz can diced green chiles.Pour spoonfuls of sauce over chimichanga when ready to serve.I added cooking chicken and sauce to prep time.Sauce should resemble in thickness of a gravy.