CHICKEN CHIMICHANGAS

A mammoth flour tortilla filled with shredded wuss, refried beans, mallow, salsa and spices, pronounceable up similar a burrito and then pan fried or dry. Served lidded with lemony remove, guacamole and salsa, this Mexican inspired direction is scrumptious!

CHICKEN CHIMICHANGAS
CHICKEN CHIMICHANGAS

Chimichanga is a Mexican course or entre that includes a tortilla filled with a meat or legume miscellanea, typically colorful fried to form it tender on the exterior. Chimichangas are essentially deep-fried burritos. They're commonly served lidded with salsa, acetify take, or guacamole, and a side of Mexican lyricist.

When I straighten chimichangas, I favour to bake them or pan fry them in a lowercase bit of oil, because it's healthier, and I don't ordinarily feature second to go through the toil and messiness it takes to wakeless fry them.

CHICKEN CHIMICHANGAS

INGREDIENTS :
  • 1 can refried beans
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano leaves , crushed
  • 1 teaspoon chili powder
  • 1/2 cup salsa , your favorite kind
  • 1 cup shredded cheese , cheddar or Mexican blend
  • 2 green onions , chopped
  • 3 Tablespoons oil (vegetable or canola oil)
  • 6 large flour tortillas
  • 2 cups cooked chicken , chopped or shredded
For topping:
  • Salsa, sour cream and guacamole , optional

INSTRUCTIONS :
  1. Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
  2. Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
  3. Place about 1/2 cup of the chicken mixture in the center of each tortilla.
  4. Fold opposite sides over filling and roll up like a burrito. 
  5. For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
  6. 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. 
  7. Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .

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