Quick And Easy Chimichangas Recipes

EASY CHICKEN CHIMICHANGAS

Steps:

• Preheat a frying pan with about 1/2" cooking oil to medium high heat.
• Lay out the tortillas on a flat surface. Divide the rice and beans evenly among them.
• In a small bowl, mix the shredded chicken, salsa, and spices, then add evenly to the tortillas.
• Top each tortilla with shredded cheese, then roll up, folding in the edges as you go.
• Add the chimichangas to the hot oil, cooking 2-3 at a time. Turn after the bottom is browned, about 2-3 minutes.
• Cook until fully browned, then place on paper towels to drain.
• Serve immediately.

QUICK AND EASY CHIMICHANGA'S

Steps:

• If you cook a roast or steak just for this purpose, a crock pot is the best way to go. I will put one or two roasts (or steaks depending on what's on sale) in mine, fill it with water covering the roast, add cumin, garlic and onion, and put on low heat and cook over night.
• This will also give you a large amount of beef stock-a two for one! If you do cook it over night, you may need to re-season before serving.
• Place shredded beef and chili in skillet or pot. You only want enough chili to "coat" the beef, and drain off any excess liquid before combining the two.
• Mix together well and heat for about 20 minutes to distribute the flavor of the chili to the beef.
• Heat the tortillas in the micro for about 1-2 minutes, depending on how many you are using. You want them to be pliable so when you roll them they do not crack or break.
• Place cheese in center of tortilla. You can use as much or little as desired.
• Place about 3 tbs. of chili beef in center. You could always add chopped onions, tomatoes and/or jalapenos at this point. Be sure to leave about 2" on each side of the tortilla so you can fold in the sides.
• Fold over both sides and roll the tortilla up. Place seam side down on a tray.
• Heat about 2" of oil in cast iron or heavy skillet, heat to med. high, or frying temp.
• Place chimi seam side down in oil and fry for about 1-2 minutes. With tongs, turn over and fry other side. If you don't have enough oil to halfway submerge your chimi, lay on each side to fry.
• Serve with red or green salsa, sour cream or additional cheese.
• These wrap great in foil and are easy to take on the road

QUICK AND EASY CHIMICHANGAS

Steps:

• Preheat oven to 475 degrees.
• Brown meat with onion and garlic; drain.
• Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
• Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
• Fold 2 sides over filling; fold ends down.
• Place seam side down in 13x9x2-inch baking dish.
• Bake in preheated oven about 13 minutes or until golden brown.
• To serve, top with sour cream, guacamole and additional picante sauce.

4-BERRY CHIMICHANGAS

Steps:

• Put the cream cheese and preserves in a small bowl and mix until thoroughly combined.
• Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside.
• Combine the sugar and lime zest on a small plate.
• Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar.
• Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.