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
BEEF CHIMICHANGAS
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.
Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
MEXICAN MEAT MIX (TO GO WITH CHIMICHANGAS)
This Meat Mix is out of the "Make a Mix Cookery" That I got from my mother. And is part of my most asked for recipe.
Provided by deb elshoff
Categories Meat
Time 13h30m
Yield 9 cups of mix approximately, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Place roasts in a large roasting pan or Dutch Oven.
- Do not add salt or water.
- Cover with a tight lid and roast about 12 hours, until well done or cook roasts with 1 cup of water in pressure cooker 35 to 40 minutes.
- (Crockpots work as well) Drain meat, reserving the juices.
- Cool meat, then remove bones and fat and set aside.
- Melt shortening in a large skillet.
- Add onions and green chilies.
- Saute 1 minutes.
- Add green chili salsa, garlic powder, flour, salt and cumin.
- Cook 1 minute over medium-low heat.
- Stir in reserved meat juices and shredded meat.
- Cook 5 minutes until thick.
- Cool.
- Put about 3 cups mix into three 1-quart freezer containers,.
- leaving 1/2 inch space at top.
- Seal and label containers.
- Freeze and use within 6 months.
GROUND BEEF CHIMICHANGAS
Make and share this Ground Beef Chimichangas recipe from Food.com.
Provided by daisygrl64
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350*F.
- Brown ground beef, and drain well.
- Stir in onion and saute
- Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes.
- remove from heat and add cheese.
- Spoon 1/4 cup meat mixture along one edge of tortilla.
- Fold edge of tortilla to cover the meat.
- Fold in both sides and roll and secure
- spray a 13x9 glass oven dish with Pam cooking spray.
- place in oven and bake until tortillas turn golden, 15-20 minutes.
- Serve:.
- topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.
Nutrition Facts : Calories 692, Fat 28.5, SaturatedFat 11.1, Cholesterol 71.2, Sodium 1247.5, Carbohydrate 76.1, Fiber 4.7, Sugar 3.6, Protein 30.9
BEEF CHIMICHANGAS
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g
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