chimichanga

Baked Chicken Chimichangas - stuffed with rice, chicken, cheese and more. Such a simple dinner recipe that everyone will love.

Chicken Chimichanga Recipe

chicken (cooked and shredded)

salsa

tsp cumin

oregano

tbsp canola or vegetable oil (divided)

Knorr® Fiesta Sides™

colby jack cheese (shredded)

flour tortillas (burrito sized)

COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside.

Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat.

STIR in the chicken mixture and cheese with the rice. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

https://content.jwplatform.com/videos/AeCKcV87.mp4

Everyone Loves Chimichangas! This Baked Chicken Chimichanga Recipe Is Stuffed With Rice, Chicken, Cheese And More.

Baked Chicken Chimichanga.mp4

Breakfast Chimichangas with Avocado + Cajita Cheese.

olive oil

onion

garlic (minced

salt and pepper

jalapeno

potato (chopped)

chorizo (or

cumin

eggs (beaten)

milk (I use 2%)

flour tortillas

canola oil (if you are frying the chimichangas)

black beans (drained

chili powder

garlic powder

salt and pepper (to taste)

cilantro (chopped)

avocdos

greek yogurt

lime (juiced)

salt and pepper (taste)

cheddar cheese (shredde)

pepper jack cheese (shredded)

grape tomatoes (halved)

cotija cheese (crumbled)

jalapenos

To make the beans. Mash the black beens until smooth, but still a little chunky. Stir in the chili, garlic powder, salt and pepper. Set aside.

To make the cilantro-avocado crema. In a blender or food processor, combine the cilantro, avocados, greek yogurt, lime juice and a pinch of salt + pepper. Blend until smooth. Set aside.

Heat a large skillet over medium heat, add 1 tablespoon olive oil. Throw in the onion and cook,  stirring to coat. Cook until the onions are soft and fragrant. Add the garlic, diced jalapeños and diced potatoes. Cover and cook cook another 10 minutes. Add the chorizo, cumin and oregano. Cook, stirring until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.

Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring about 2 to 4 minutes more depending on the desired firmness of the eggs.

To assemble. Warm the tortillas in a microwave for just a few seconds. Using a rubber spatula or the back of a spoon, spread a little of the beans towards the end of each tortilla. Add the chorizo + egg mixture directly over the beans. Fold the sides of the line of ingredients and roll up the tortilla (try and roll them tight). Using some kitchen twine (or I just used some christmas string lying around), tie the twine tightly around the burrito. Repeat with the remaining ingredients.

To fry the chimichangas. Preheat the oven to 450 degrees. Fill a large pot with an inch of oil and bring it to 350 degrees F. When the oil is hot, add 2 burritos at a time, seam-side down, adjusting the temperature to keep the oil at 350 degrees F. Cook until golden on the bottom, then roll and cook all sides, about 3 to 5 minutes total. Transfer to a paper towel-lined plate. Repeat with the remaining chimichangas.

Place the chimichangas on a baking sheet and cut off the twine. Top each one with equal amounts of cheddar and pepper jack. Cook until the cheese melts, about 2-5 minutes. Transfer each to a serving plate and top evenly with cilantro-avocado crema, tomatoes, pickled jalapeños and crumbled cotija cheese.

To bake the chimichangas. Preheat the oven to 450 degrees F. Put the chimichangas seam-side down on the baking sheet. Bake for 4-5 minutes until crisp. Remove from the oven and top each one with equal amounts to cheddar and pepper jack. Place back in the oven until the cheese melts, about 2-5 minutes. Transfer each to a serving plate and top evenly with cilantro-avocado crema, tomatoes, pickled jalapeños and crumbled cotija cheese.

Chimichanga Recipe:

beef (hamburger)

onion, (chopped)

red chile sauce

Salt and black pepper (to taste)

Vegetable oil

Cheddar cheese, (shredded)

iceberg lettuce, (shredded)

green onions, (chopped)

Tomatoes, (chopped (optional))

Guacamole ((optional))

Black olives, (sliced (optional))

Preheat oven to 350 degrees F.

Warp stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. &nbsp;To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.

In a large frying pan over medium-high heat, brown ground beef; drain, leaving beef in the pan. &nbsp;Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.

In the center of each warm tortilla, spoon 1/6 of meat filling. &nbsp;Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks.&nbsp;NOTE: &nbsp;Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.

In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. &nbsp;Heat oil to 375 to 400 degrees F.

Fry the chimichangas&nbsp;(1 or 2 at a time), approximately 3 minutes or until golden brown. &nbsp;Remove from oil, drain, and place on serving plates.

Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.

Makes 6 Chimichangas.

&nbsp;

These are so easy to make and cook in no time at all! All you need is a frozen chimichanga and your air fryer to make these.

Air Fryer Frozen Chimichanga

Frozen Chimichanga, any flavor

Open the package and place the chimichanga in the air fryer basket.

Set the temperature to 375F and cook time to 15 minutes.

When finished cooking, remove and enjoy!

These air fryer frozen chimichangas are amazing!  EASY AIR FRYER RECIPES HERE: https://www.melaniecooks.com/category/air-fryer-recipes/ Just put a frozen chimichanga in the air fryer and it will cook it to perfection! Air fried frozen chimichangas are so crispy and delicious! Imagine biting into one of these chimichangas - OMG they are so crunchy! You will taste the juicy spicy filling inside! And the crispy tortilla - YUM! Air fryer is perfect for cooking frozen chimichangas! These instructions work for any brand and flavor of frozen chimichangas: el monterey, jose ole, chicken, beef, vegetarian - you name it!
SEE ALSO:
Air Fryer Frozen Chicken Burrito: https://youtu.be/m2Awg-tkIXs
Air Fryer Frozen Breakfast Burrito: https://youtu.be/fQQaRFSRhww
Air Fryer Frozen Enchiladas: https://youtu.be/wSAsbu8Hhdg
Air Fryer Quesadilla: https://youtu.be/43iUR7vcXM0
All my air fryer videos include cooking time and temperature! Check out all my air fryer recipe videos in one handy playlist: https://www.youtube.com/playlist?list=PLxnfP_LRoakGk9dffmD9U5G9UTsUYppiM
ENJOY!

Air Fryer Frozen Chimichanga: How To Cook Frozen Chimichangas In The Air Fryer - Crispy & Delicious!

Beef, Potato and Anaheim Chimichanga recipe from Pati&#039;s Mexican Table Season 9, Episode 6 &quot;Sonoran Family Favorites for Sami&quot;

Beef, Potato and Anaheim Chimichanga

beef

white onion

garlic

salt

black peppercorns

bay leaves

coriander seeds

cumin seeds

vegetable oil

pound, potatoes

salt (divided)

tomatoes

Anaheim chiles (roasted, peeled, seeded and diced)

romaine lettuce

queso fresco

Mexican crema (optional)

tomato (optional)

Ripe diced avocado (optional)

Sonoran Roasted Salsa (or salsa of your choice)

Place the meat in a large soup pot or casserole and bring to a rolling boil over high heat. Skim off any foam. Add the halved onion, garlic cloves, 2 teaspoons salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds, and stir well. Reduce heat to medium low, cover and cook for 1 1/2 hours, or until the meat is fork tender and shreds easily. Remove from the heat.

Remove the meat from the broth, set aside, and strain the broth. Reserve 1 1/2 cups of the broth for later use and store or freeze the rest if you want to use it for something else. Once the meat has cooled enough to handle, shred or chop into smaller pieces.

To cook the meat:

Heat the oil in a large wide casserole or skillet over medium heat. Add the onion and the potatoes, season with 1/2 teaspoon salt, and cook for about 10 minutes, stirring occasionally, until the onions have softened and the potatoes have begun to brown. Stir in the tomatoes and cook for 3 to 5 minutes, or until the tomatoes are soft and mushy. Add the chiles and the other 1/2 teaspoon salt and cook for another 3 to 4 minutes, stirring often, until the mixture is nicely seasoned and blended together. Stir in the shredded meat and reserved meat broth and cook until the broth is mostly absorbed, the potatoes have completely softened, and the mixture is nicely amalgamated and delicious. It should be moist but not wet.

To make the seasoned cooked meat:

Heat a comal, griddle or skillet over medium low heat for at least 3 to 4  minutes. Heat the flour tortillas a couple at a time (or 1 at a time if that’s all you can fit in the skillet or on the griddle in a single layer) for about a minute per side, until completely heated through. Remove tortillas and one by one, top with a couple of generous spoonfuls of the shredded cooked beef. Roll to enclose the filling, and after the first roll, fold in the sides and continue to roll, making an elongated burrito-shaped package.

Once the packets are ready, heat 2 tablespoons oil in a skillet over medium heat. When the oil is hot, place the chimichangas in the pan seam side down and fry for a minute on each side, until lightly colored. Serve garnished with lettuce, queso, and if desired crema, tomato, avocado and salsa.

To make the chimichangas:

My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.&nbsp;

Chicken Chimichangas

chicken

refried beans

salsa (, your favorite kind)

oregano leaves (, crushed)

shredded cheese (, cheddar or Mexican blend)

green onions (, chopped)

Tablespoons oil ((vegetable or canola oil))

sour cream and guacamole (, optional)

Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.

Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.

Place about 1/2 cup of the chicken mixture in the center of each tortilla.

Fold opposite sides over filling and roll up like a burrito.&nbsp;

For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.

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.&nbsp;

Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice&nbsp;.

https://content.jwplatform.com/videos/IranhQMY.mp4

My family absolutely loves this easy Chicken Chimichangas recipe! A large flour tortilla filled with shredded chicken, refried beans, cheese, salsa and spices, rolled up like a burrito and then pan fried or baked. Served topped with sour cream, guacamole and salsa, this Mexican inspired recipe is delicious!

If you like burritos, then you&#039;re sure to love their fried counterparts, which are known as Chimichangas. These Tex-Mex specialties are packed with addictively spicy, umami flavor in every bite and are absolutely perfect for a hearty, comfort-filled meal.

Chimichanga Recipe

garlic garlic

chopped white button mushrooms (- 500 grams)

broccoli florets

bell pepper

onion powder

smoked paprika (or 1 teaspoon sweet paprika)

cayenne pepper

black pepper

cumin ((cumin powder))

red wine

tortillas (- corn or all-purpose flour

cheddar cheese

bowl Guacamole

Sour cream

bowl Tomato Salsa (salsa de verde

Heat olive oil in a thick bottomed or heavy pan or skillet.

Add sliced onions and stirring often sauté them until light golden on medium-low to medium heat.

Add finely chopped garlic and sauté for 4 to 5 seconds.

Switch off the heat or lower it. Add all the onion powder, garlic powder, smoked paprika, cayenne pepper, ground cumin, black pepper and oregano. Mix very well.

Add the chopped white button mushrooms and chopped broccoli florets. Return the pan to heat, mixing again.

Add salt according to taste and mix well.

Sauté the mushrooms and broccoli on a medium to medium-high heat. The mushrooms and broccoli will ooze out water.

Sauté until all the water is evaporated and the mushroom and broccoli are tender and cooked.TIP: If the veggie mixture starts sticking to the pan, then lower the heat. Sprinkle some water and deglaze the pan.

Lastly, add the red wine. Deglaze the pan and sauté for a minute or two. Remove pan from stove and set aside. NOTE: The stuffing should not have any liquids in it and must be dry. Any liquid or water in the filling would make the chimichangas soggy.

Making Filling

Make a paste of 2 tablespoons whole wheat flour and 3 tablespoons water in a small bowl. NOTE: You can substitute all purpose flour or gluten-free flour if needed.

Place a tortilla on a sturdy work surface. On one side of the tortilla, layer 2 to 3 tablespoons of the filling (or more, depending on the size of the tortilla). Add 2 tablespoons of grated cheddar cheese or as needed.

First tightly fold the sides of the tortilla. Keeping them secure and folded, turn over and roll vertically from the edges as tightly as possible.

On the open side of the roll, brush with or spoon on some wheat flour paste. Tightly seal and close.

Spread some of the paste on the outside as well, acting as a glue to keep the chimichanga rolls sealed while frying.

Rolling and Folding

Heat oil as needed in a frying pan. You can deep or shallow fry depending on your preference. Place the rolled chimichanga in medium hot oil. Fry on medium heat. NOTE: The chimichanga should cause the oil to immediately start to bubble. If it doesn&#39;t, the oil isn&#39;t hot enough yet and you&#39;ll end up with a soggy result.

When one side is golden and crisp, carefully lift each chimichanga with pasta tongs and fry the second side.

Turn over again when the second side is golden. If needed you can flip once or twice for even frying.

Place on kitchen paper towels to drain excess oil. Similarly fry the remaining chimichangas in batches.

Frying Chimichanga

Serve hot or warm, preferably topped with some guacamole, salsa or sour cream.

You could also serve them with sides like guacamole (or sliced avocado), salsa, pico de gallo, hot sauce, fresh herbs and sour cream.

Serving Suggestions

A classic chimichanga with a healthier twist. This delicious chicken chimichanga offers all the crispy crunch without the frying. These are baked chimichangas.

Baked Chimichangas

garlic (chopped)

jalapeno pepper (diced (remove seeds

coriander

paprika

Kosher salt (or

tomato sauce

sour cream

cilantro (chopped (reserve some for garnish))

unsalted butter

can refried beans

flour tortillas (10 inch)

monterey jack cheese (plus more for topping)

lettuce (for topping)

Tomato

Mexican rice (for serving)

Preheat the oven to 450 degrees F.

Melt 2 Tablespoons butter with 2 Tablespoons vegetable oil in a skillet; Once melted, transfer to a bowl and set aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat.

Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.

Add seasonings: chili powder, cumin, coriander, paprika and salt; cook 30 seconds.

Add the tomato sauce and cilantro to the mixture and cook for 2-3 minutes until bubbling.

Stir in the sour cream and chicken, and keep cooking until everything is warmed through.

Remove from heat and set aside.

Brush a rimmed baking sheet with some of the butter-oil mixture. Set aside

Filling/Meat 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.

Just before baking brush with the butter-oil mixture.

Assemble Chimichangas

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