Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, chicken chimichanga. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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. In a small microwave-safe bowl, combine the first seven ingredients. My family absolutely loves this easy Chicken Chimichangas recipe!
Chicken Chimichanga is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Chicken Chimichanga is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook chicken chimichanga using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken Chimichanga:
- Take 4 Large tortillas
- Prepare 1 tbsp oil
- Get 1 egg
- Prepare 1 Sour cream, guacomole, salsa to garnish - optional
- Get For the stuffing
- Prepare 1 large onion chopped
- Get 1/4 cup diced peppers
- Prepare 1 cup sliced mushrooms
- Take 300 grams boneless skinless chicken breast, cut and diced
- Prepare 1 Freshly ground black peppers and cayenne pepper to taste
- Make ready 1 A pinch of dried mexican oregano
- Take 1/2 tbsp cumin powder
- Get 1/2 cup Shredded Cheddar cheese or Pepper jack cheese
- Make ready 1 tbsp vegetable oil
- Take 1 Salt and pepper to taste
- Prepare 1 Chilli powder or hot smoked paprika or chipotle to taste
Sunset dinners on the beach, live music, and Chocolate Souffle for dessert. So this Monday has been exceptionally jarring. Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture.
Steps to make Chicken Chimichanga:
- Heat oil in a skillet over medium heat and add the diced onions, sliced peppers and mushrooms. Give it a good pinch of salt, which helps them cook fast.
- Saute the veggies until the mushroom is golden brown and onions are translucent.
- Add the chicken, and saute it until it is cooked and restores its color.
- Add chilli powder, dried oregano, cumin powder and cook it a couple of minutes.
- Turn off the heat and combine the mixture in the bowl. You can deglaze the skillet using some cold water to retain the flavour. Add cheese to the mixture and set aside.
- Warm the tortillas in a skillet for 2 minutes, 1 minute on each side.
- Fill the tortillas with the veggie mixture and fold the tortillas. Use egg whites to seal the edges.
- Meanwhile, preheat the oven to 400°F. Before popping the tortillas in the oven, give them a very shallow fry for 2 minutes to make the top and bottom layer crispy.
- Pop them into the oven for 15 minutes and once done serve them with sour cream, guacomole and salsa (optional).
For camping trips I use canned chicken or roast beef for convenience. I combine meat, salsa or canned green chili enchilada sauce, shredded colby jack cheese and/or some sour cream with the meat or just do plain cheese. For these chicken chimichangas, start by cooking an onion and garlic, then add in your shredded chicken, salsa and some spices. This is the base to your chimichanga filling. Once your filling is done, you'll spread some refried beans on a tortilla, then top that with some of your chicken mixture and some shredded cheese.
So that is going to wrap this up for this special food chicken chimichanga recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
