Southwest Chicken Chimichanga 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 .

SOUTHWEST CHICKEN CHIMICHANGAS

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

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.