CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE
I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.
Provided by SSTRAWDER
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 33.3 g, Cholesterol 72.2 mg, Fat 30 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 11.6 g, Sodium 1042.6 mg, Sugar 1.5 g
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 WITH GREEN SAUCE
My daughter fixes these for her 6 kids. She needed something quick and easy. They are so big that she cuts them into 2 pieces especially for the younger kids.
Provided by litldarlin
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pour the cream of chicken soup into a blender along with the green chilies, olives, jalapeño, and lime juice.
- Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
- Fold in the chicken.
- Evenly divide mixture among the 8 tortillas.
- Fold each tortilla into a rectangular packet around the filling.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry 4 chimichangas at a time until golden brown then drain on a plate lined with paper towels.
- To serve, place a chimichanga on a plate, and ladle the warm sauce over top.
- Sprinkle with Cheddar cheese and green onions.
- Finish with a dollop of sour cream.
Nutrition Facts : Calories 872.1, Fat 59.6, SaturatedFat 25.5, Cholesterol 149.1, Sodium 1970.6, Carbohydrate 47.7, Fiber 3.3, Sugar 5.7, Protein 37
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
CREAMY CHICKEN CHEESE CHIMICHANGAS WITH GREEN CHILE SAUCE..
Makes 8-9 chimichangas,I usually serve one per plate with other sides,such as refried beans,corncake,mexican salad and of course flan for dessert......My DH and I really like this dish,it is sure to be a crowd pleaser...
Provided by Potluck
Categories Chicken
Time 1h10m
Yield 8-9 chimichangas, 4-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 324.3, Fat 14.1, SaturatedFat 6.7, Cholesterol 25.1, Sodium 916.5, Carbohydrate 34.1, Fiber 2.2, Sugar 2.5, Protein 14.7
BAKED CHICKEN CHIMICHANGAS
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
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
CHICKEN CHIMICHANGAS WITH GREEN SAUCE
These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce!
Provided by Bobbi W.
Categories Chicken Breasts
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
- To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
Nutrition Facts : Calories 787.3 calories, Carbohydrate 47.8 g, Cholesterol 151.8 mg, Fat 47 g, Fiber 2.9 g, Protein 42.6 g, SaturatedFat 24.4 g, Sodium 1915.8 mg, Sugar 3.7 g
BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE
This sauce can stand up against any Mexican restaurant and is easy to prepare as well. The fresh jalapeno and canned chilies in the sauce give it a good balance of flavor. Save time by purchasing a rotisseri chicken from your grocery store!
Provided by Juenessa
Categories Chicken
Time 40m
Yield 8 chimichangas
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
- Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
- Fold in the chicken.
- Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
- Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
- To serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
- Sprinkle with Cheddar cheese and green onions.
- Finish with a dollop of sour cream.
CHICKEN CHIMICHANGAS
Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.
Provided by Rebecca Swift
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
- Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
- When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
- Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
- To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
Nutrition Facts : Calories 1595.1 calories, Carbohydrate 133.4 g, Cholesterol 214.8 mg, Fat 83.7 g, Fiber 22.1 g, Protein 79.8 g, SaturatedFat 36.6 g, Sodium 2321.7 mg, Sugar 6.1 g
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