Best Chicken Chimichanga Recipes

CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY

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!

BAKED CHICKEN CHIMICHANGA

Steps:

• Stir together cream cheese, pepper jack cheese and taco seasoning.
• Fold in chicken.
• Divide amoung tortillas.
• Tuck in sides and roll up each tortilla.
• Lay seam side down in a sprayed 9" X 13" baking dish.
• Spray tops of tortillas with cooking spray.
• Bake @ 350 for 15 minutes.
• Turn Chimi's over and bake an additional 15 minutes.
• Serve with cheddar cheese, green onions, sour cream and salsa.

CHIPOTLE CHICKEN CHIMICHANGA

Steps:

• rinse basamati rice in cold water and drain.
• soak basamati rice in water for ten minutes.
• drain rice and place in low heat skillet.
• add 1/2 cup of minced fresh cilantro, 1 squeezed lime juice and 1/2 squeezed lemon juice to the rice in the skillet.
• add salt and sugar and cook rice on low level heat till aromatic.
• place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time.
• cut chicken into bite sized pieces and set aside.
• in a small mixing owl whisk together minced chipotle peppers, cumin, chili powder, 1 whole lime juice, 3 tbs of minced cilantro and chicken broth.
• sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings.
• cook for 5 minutes.
• next add chicken and cook for about 8 minutes (no pink in center of chicken pieces) or until all broth has been evaporated.
• mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet.
• cook for 3-5 minutes or until all liquid has been evaporated.
• place tortilla shells in between two damp paper towels and microwave for 20 seconds.
• place warm tortilla on plate and add 4-5 tbs of cooked basamati seasoned rice, 1 scoop of chicken/corn/beans mixture, top with cheese, avocado and or sour cream.
• in a small bowl mix together water and flour (very runny/liquid) and wet the ends of the tortilla shell (I use a basting brush).
• fold the sides of the tortilla over in a wrapping form.
• fold corners in and then the ends over the end so that all flaps are on the same side as the first fold.
• heat skillet with butter on medium heat and carefully slide filled tortilla shell with folds and flaps down onto the heated skillet.
• let stand for 2 minutes and then check to see if all the seams have been glued together.
• flip and cook another two minutes.
• top with your choice of salsa (i use peach pineapple or a mango pineapple).

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.

CHICKEN CHIMICHANGA

Steps:

• 1. Whisk broth and chipotle together in 2-cup liquid measuring cup. Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. 2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add remaining 3/4 cup chipotle broth, parcooked rice, and beans and bring to boil. 3. Reduce heat to medium-low, add chicken, and cook, covered, until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken half-way through. Transfer chicken to cutting board and rest for 5 to 10 minutes. Cut chicken into 1/2-inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now-empty pot. 4. Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Working 1 at a time, place one-quarter of chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal. 5. Heat remaining 3 cups oil in clean pot over medium-high heat until 325 degrees. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until chimichangas are deep golden brown, about 2 minutes per side. Drain on wire rack set inside rimmed baking sheet. Bring oil back to 325 degrees and repeat with remaining chimichangas. Serve.

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

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.

BAKED CHICKEN CHIMICHANGA

Steps:

• Stir together cream cheese, pepper jack cheese and taco seasoning.
• Fold in chicken.
• Divide amoung tortillas.
• Tuck in sides and roll up each tortilla.
• Lay seam side down in a sprayed 9" X 13" baking dish.
• Spray tops of tortillas with cooking spray.
• Bake @ 350 for 15 minutes.
• Turn Chimi's over and bake an additional 15 minutes.
• Serve with cheddar cheese, green onions, sour cream and salsa.

CHICKEN CHIMICHANGA

Steps:

• Heat some oil in a frying pan.
• Add onion and cook until soft.
• Add garlic, cumin, allspice and chilli powder, and cook a further 30 seconds.
• Turn the heat to high.
• Add chicken mince and cook until browned.
• Add tomatoes and simmer for 5 minutes.
• Stir through coriander and set aside.
• Place mixture down the centre of the tortillas.
• Sprinkle with grated cheese.
• Tuck in the sides of the tortillas and roll up.
• Heat some extra oil in a frying pan.
• Place burrito seam side down.
• Cook on low heat until crisp.
• Cook by turning the burrito, until all sides are crisp.
• Serve with salsa, avocado and cream.
• Tip: You can use a 35g pack of taco seasoning instead of the spices.

HOMEMADE CHIMICHANGA RECIPE - CHICKEN OR BEEF! | THE RECIPE CRITIC

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.
• HowToSection To assemble the chimichangas Array