Chimichanga Recipe
This Chimichanga Recipe creates the most delectable chimi ever!
The crust is crispy delicious, but it's baked not fried. The flavors are bold and spectacular; absolutely stellar. It's a Food Network recipe that I've adapted a bit. Best Chimichanga Recipe EVER: Serves 4 to 5 people with 1 1/2 - 2 chimi's each. A generous 2 T. butter 4 T. vegetable oil 5 cups chicken breast, shredded & seasoned with taco seasoning -- this is about 1 1/2 lbs. of chicken. 1 medium to large onion, chopped fine 6 cloves garlic, minced 2 fresh jalapeno peppers, sliced thin 3 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. ground cinnamon 1 tsp. salt 2 small tomatoes, chopped 4 T. fresh cilantro, chopped 1/2 cup sour cream, or a little more if needed. 1 15-ounce can refried beans 8 6 - 8 inch tortillas, white or whole wheat. 2 cups cheddar or jack cheese, shredded Sour cream & salsa for topping. 1. Preheat oven to 450 degrees. 2. Boil chicken breasts in water for about 10 minutes or until cooked. Drain & cool slightly. Shred with a fork & season lightly with taco seasoning. 3. While the chicken is cooking, melt the butter and 3 T. oil in a skillet. Transfer to bowl. Make more if you run out. 4. Heat remaining 1 T. oil in skillet; add onions, garlic and jalapenos. Cook until soft, about 3 minutes. 5. Add the chili powder, cumin, cinnamon and salt; toast for 30 seconds. 6. Add the tomatoes and cilantro and cook until slightly dry -- roughly 2 minutes. Stir in the chicken and sour cream. Add enough sour cream, so mixture isn't dry. Warm through, and remove from heat. 7. Brush a rimmed jelly roll pan with some of the butter/oil mixture. 8. Spread 2 T. refried beans down the center of the tortilla, leaving space on both ends. Top with 1/2 - 1 cup chicken -- this will depend on the size of your tortillas, but fill it generously. Top with 1/4 cup shredded cheese. Side note: I usually put my refrieds in a bowl next to my chicken mixture, and I divide each in half knowing each half has to fill 4 tortillas. Then, I eyeball it. I don't measure the cheese either; I just add as much as seems reasonable. 9. Fold the short ends over the insides; then, roll one long side completely over the insides and tuck it under the insides a bit; then, roll it to close. 10. Put the chimichangas seam-side down on the jelly roll pan; brush with the butter/oil mixture. 11. Bake for 8 to 10 minutes on each side; brushing when you turn it over. Top with sour and my most delicious homemade salsa ever! We make our own tortillas for this chimichanga recipe; follow this link to make your own. Delicious! Homemade Tortillas
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