CHICKEN CHIMICHANGAS {BAKED OR PAN FRIED}
Try these chimichangas either baked or pan fried with tender chicken, stuffed Mexican filling all wrapped in a soft but crispy crust on the outside. These will become a family favorite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.
Nutrition Facts : Calories 730 kcal, Carbohydrate 49 g, Protein 44 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 131 mg, Sodium 2114 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
CHICKEN OR BEEF CHIMICHANGAS (TEX-MEX)
Make and share this Chicken or Beef Chimichangas (Tex-Mex) recipe from Food.com.
Provided by Pneuma
Categories Lunch/Snacks
Time 35m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 17
Steps:
- In skillet, saute bacon and onions in lard for 3 minutes.
- Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.
- Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.
- Place 1/2 cup meat filling on each tortilla.
- Fold like a burrito with the ends tucked inside.
- Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.
- Flip and brown other side. Drain on paper towels or strainer.
- Serve on a plate and top with shredded cheese, sour cream, and salsa.
- Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.
CHICKEN MARINADE ONE (TEX MEX)
Found this in the Dallas Morning News a while back and wanted to be sure to keep. You can adjust according to the number of chicken breasts you want to marinate as long as you keep in mind the following: Fat, Acid, Seasoning. Prep time is a guess - some will take a little more chopping than others. (There are 8 of them but I had to post them separately as the "computer system" wouldn't let me do them all in one recipe.
Provided by TXOLDHAM
Categories Low Protein
Time 15m
Yield 2-8 serving(s)
Number Of Ingredients 11
Steps:
- Place frozen chicken breasts in a zip-top freezer bag with your choice of marinade. Refrigerate for 12 to 48 hours, turning occasionally to distribute marinade.
Nutrition Facts : Calories 391.1, Fat 30.8, SaturatedFat 4.4, Cholesterol 3.6, Sodium 1391.8, Carbohydrate 27.5, Fiber 6.1, Sugar 11.4, Protein 6.7
BEEF CHIMICHANGAS
Make and share this Beef Chimichangas recipe from Food.com.
Provided by Satyne
Categories Meat
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion over medium head for 10 minutes or until very soft and golden brown. Add the garlic, cumin, cinnamon & chilli and cook, stirring for another minute.
- Add the steak and turn to coat with the spices, then stir in the stock, scraping the bottom of the pan. Bring just to the boil, reduce the heat and gently simmer, covered, for 1 hour. Uncover and cook for a further 1-1 1/2 hours, or until the liquid has just about evaporated. Stir frequently towards the end of the cooking time to prevent burning on the bottom of the pan.
- Shred the meat, using two forks to pull it apart, then leave to cool.
- Preheat the oven to warm 160 degrees celcius/ 315 degrees farenheight. Wrap the tortillas in foil and place in the oven for 10 minutes to soften. Remove from the oven and leave wrapped for another 5 minutes. Working with one at a time (and leaving the other tortillas wrapped as you work), place a quarter of the meat on one tortilla and fold in the sides to enclose. Set aside, fold-side-down while you fill the remaining tortillas.
- Heat about 2cm of oil in a frying pan to moderately hot. Place a few chimichangas fold-side-down in the pan, then turn and cook the other side until golden and crisp. Repeat with the rest of the chimichangas.
- Drain on a paper towel and serve immediately.
- Serve with Mexican Rice!
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