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
CHICKEN CHIMICHANGAS {BAKED OR PAN FRIED}
Try these chimichangas either baked or pan fried with tender chicken, stuffed Mexican filling all wrapped in a soft but crispy crust on the outside. These will become a family favorite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.
Nutrition Facts : Calories 730 kcal, Carbohydrate 49 g, Protein 44 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 131 mg, Sodium 2114 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
BEEF CHIMICHANGAS
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
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
CHICKEN CHIMICHANGAS
My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 11
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 .
Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 557 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN CHIMICHANGAS
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
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
THANKSGIVING CHIMICHANGA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.)
- Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside.
- Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don't spill out.
- Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled.
- Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside.
- Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy.
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Ratings 16Calories 204 per servingCategory Dinner, EASY, Lunch, Quick &Amp
- Bring large saucepan filled half way with water to a boil, add chicken breast and cook on medium heat until it is cooked thru and chicken is no longer pink inside. Drain the water and let it cool. Using hands or two forks tear the chicken into small pieces.
- In a mixing bowl combine chicken, ground cumin, cheese, chillies, Mexican White Sauce, salt and pepper. Give it a good mix.
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- Warm up your shredded meat in a frying pan, add a cup of chicken or beef broth if your meat is a little dry. Meat should be warm and moist.
- Grab a tortilla, place it on a hard flat surface and add about ¼ cup of shredded meat to on side of the tortilla. Add cheese and other desired fillings including rice or beans if you would like.
- Fold one end of the tortilla over the top of the filling, then fold the sides over the top. Continue folding until the chimichanga is secure and no fillings can escape.
- Heat a ½ inch of vegetable oil in the frying pan over medium heat. Watch it close to be sure that it doesn't get too hot. Fry your chimichanga until golden on all sides! Remove from heat and let rest.
HOW TO MAKE PERFECT BEAN AND CHEESE VEGAN CHIMICHANGAS
From bohemianvegankitchen.com
5/5 (3)Total Time 25 minsCategory Main Course
- Add the refried beans and spices to a small pot, along with a splash of water to prevent the beans from sticking to the bottom. Heat on medium heat for 3-5 minutes, until the beans are heated through. Remove from heat.
- Roll your chimichagas (like burritos), dividing the refried beans between the tortillas. To make each chimichanga, scoop 2-3 spoonfuls of refried beans onto a tortilla, and top with a handful of vegan cheese. Tuck in the sides, and roll to make a burrito. This recipe makes between 6-8 chimichangas, depending on how you divide your beans.
- Next, heat a large griddle or skillet and add 2-3 tablespoons oil. Cook the chimichangas in oil for about 5-7 minutes, turning occasionally, until the sides turn golden brown. Remove from heat.
BEEF CHIMICHANGAS RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (5)Calories 717 per servingCategory Dinner, Main Dish
- Brown ground beef in a nonstick skillet. breaking it apart with a wooden spoon as it cooks. When it is about halfway cooked, add onion.
- Once onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Stir to mix and cook 30 seconds.
- Add refried beans and 1/2 cup tomato sauce from the 8-ounce can. Save leftover tomato sauce to add to sauce.
BEEF CHIMICHANGA - DELICIOUS EASY-TO-MAKE RECIPES
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CLASSIC THANKSGIVING MENU AND RECIPES
From thespruceeats.com
- Turkey. The roast turkey is the quintessential main dish for Thanksgiving feasts. Remember that no matter what you choose to make, the key to a successful dinner is having a turkey large enough to feed everybody – and to have some leftovers for yourself.
- Stuffings and Dressings. Stuffing and dressing are alike but not the same. The main difference is that stuffing is cooked inside of the bird and dressing is cooked and served separately.
- Mashed Potatoes. Mashed potatoes and gravy are one of the favorite combinations on Thanksgiving plates. Our suggested recipes have different flavorings and cooking options so you can choose the one that works best
- Turkey Gravy. For many, the gravy is as important as the turkey. Our suggestions are quick and simple, letting the main flavors shine. Your gravy should be thick and as flavorful as your roast and these recipes do exactly that
- Cranberry Sauce. Cranberry sauce has a lot of variations, and can easily take on citrus flavoring, liqueur, or spices without losing its character. Our collection of cranberry recipes offers quick and flavorful preparations that will compliment your turkey roast or ham
- Sweet Potato and Yam Sides. Sweet potatoes and yams are mistakenly thought of as the same thing. Despite both being root vegetables, they're not the same, nor are the flavor and texture they bring to your holiday table.
- Vegetable Sides (Cooked) Vegetable sides are as varied as there are vegetables. There is no standard menu when it comes to veggies so our recommendations offer many different flavors and texture
- Salads. Salads have taken over holiday tables and the options are so numerous and flavorful that it's hard just to pick a few that best complement your mains.
- Rolls. Even if your dinner menu is already a bounty of dishes, rolls have a key part to play in Thanksgiving dinner. They are a beautiful and soft vehicle to clean your plate and are sought after because of the buttery and flaky texture.
- Apple Pie. Homemade apple pie is a staple on Thanksgiving tables. You can't skip it, but you can browse our suggestions to find the one that you like most
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