Venison Or Steak Or Chicken Chimichanga Recipe 435

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VENISON (OR STEAK OR CHICKEN) CHIMICHANGA RECIPE - (4.3/5)



Venison (or Steak or Chicken) Chimichanga Recipe - (4.3/5) image

Provided by lianbl88

Number Of Ingredients 14

1 1 1 pound of venison, steak or chicken
Crisco Oil
EVOO Extra Virgin Olive Oil
1 1 1 can refried black beans or refried pinto beans
1/2 1/2 1/2 cup golden raisins
8 10 8 10 8 - 10 medium whole wheat tortillas (larger than fajita size)
guacamole )separate recipe
sour lean or sour cream
your favorite salsa
Salad Optional
Boston Leaf lettuce or your favorite greens
Oil vinaigrette dressing
1/4 1/4 1/4 cup crumbled cotija cheese
cracked pepper

Steps:

  • 1. Dice the meat into small cubes - 1/4" or so. season with salt & pepper. Preheat a large deep frying pan on medium high heat. (pan will serve dual use for both cooking filling and for frying the chimi's in oil later) I prefer a regular skillet - not non stick for this. I have a old black skillet that is well seasoned and works perfectly. 2. Add about 2 Tbs olive oil and quickly stir fry the meat stirring frequently until just done. Add in the raisins and stir then add refried beans and mix well and heat until just hot. Pour/scrape into a large bowl and clean the pan. Reheat pan over medium heat with 1/2" canola oil in pan. 3. While oil is heating, warm tortilla in microwave for 40 seconds to soften. Take approximately 1/3 - 1/4 cup of filling and place in tortilla on one side, tuck over end, fold over sides to middle and fold over again to make a mini burrito. You can make 8 - 10 depending on size. Not too full as you need to tuck up nicely for frying. Make up all the chimi's. 4. Using a tongs place 3 - 4 chimi's (depends on the size of your pan, don't crowd), fold side down and fry 3 - 4 minutes until nicely browned, turn and repeat for other side. Drain on paper towels and cover with a couple more paper towels. Finish cooking the chimi's. These will be hot so don't worry about serving too quickly. Prepare salad by chopping up the lettuce, dress with some vinaigrette and fresh pepper, toss, add in the crumbled cotija and serve with the chimichanga's and garnishes.

OVEN BAKED CHICKEN & VEG CHIMICHANGAS



Oven Baked Chicken & Veg Chimichangas image

I don't fry food, especially deep fry, but wanted to try cooking chimichangas recently. With leftover barbequed chicken in the fridge, I searched for inspiration & found it it my Sunset Mexican Cook Book. I combined their Oven-Fried Chimichanga & Vegetable Burrito recipes & we loved the result.

Provided by Heydarl

Categories     Chicken

Time 40m

Yield 8 chimichangas, 4 serving(s)

Number Of Ingredients 14

1 large onion, chopped
2 large carrots, thinly sliced
1 garlic clove, minced
2 1/2 teaspoons chili powder (I used Masterfoods Mexican Chilli Powder)
3/4 teaspoon ground cumin
3/4 teaspoon dry oregano leaves
1 large zucchini, diced
1 red bell pepper, chopped
1 cup corn kernel, fresh or frozen thawed
1 lb cooked chicken, chopped
1 cup salsa, your choice of flavour & heat
1 1/2 cups shredded monterey jack cheese (I used cheddar cheese)
8 large flour tortillas
olive oil flavored cooking spray

Steps:

  • Spray a large non-stick skillet with olive oil spray & heat over medium high heat. When hot, add onion, carrots, garlic, chili powder, cumin & oregano. Cook, stirring, until onion is soft (about 10 minutes)
  • Stir in zucchini, bell pepper and corn, cooking until zucchini is tender-crisp (7 to 8 more minutes).
  • Add chicken, salsa and cheese, cook for 2 minutes.
  • To assemble each chimichanga, spoon filling down centre of each tortilla. To enclose, lap ends over filling, then fold sides to centre to make a packet.
  • Place chimichangas, seam sides down, in a 9 by 13 inch baking pan.
  • Bake in a 500 degree oven until golden (8 to 10 minutes).
  • We had these accompanied by guacamole, sour cream, pickled jalapenos and Pot Scrubber's wonderful Recipe #117892.

Nutrition Facts : Calories 1210, Fat 39.6, SaturatedFat 14.7, Cholesterol 122.8, Sodium 2215.8, Carbohydrate 151.3, Fiber 13.9, Sugar 13.3, Protein 63.5

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

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

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.

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

Make and share this Baked Chicken Chimichangas recipe from Food.com.

Provided by McGelby

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups chopped cooked chicken
2/3 cup picante sauce
1/3 cup green onion, slices
3/4-1 teaspoon ground cumin
1/2 teaspoon oregano leaves (crushed)
1/2 teaspoon salt
8 (7 -8 inch) flour tortillas
1/4 cup melted butter
1 cup shredded monterey jack cheese or 1 cup cheddar cheese

Steps:

  • Preheat oven to 475.
  • Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
  • Simmer 5 minutes or until most of liquid is evaporated.
  • Brush one side of tortillas with butter.
  • Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
  • Top with 2 tablespoons cheese.
  • Fold 2 sides over filling and fold ends down.
  • Place seam side down in 13x9x2 inch baking dish.
  • Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
  • Top with guacamole, sour cream and additional picante sauce.

Nutrition Facts : Calories 675.4, Fat 33.6, SaturatedFat 16.1, Cholesterol 121.3, Sodium 1493.5, Carbohydrate 54.2, Fiber 4.1, Sugar 3.6, Protein 38

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