Recipe: Appetizing Chicken Chimichanga

Chicken Chimichanga. Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. In a small microwave-safe bowl, combine the first seven ingredients. My family absolutely loves this easy Chicken Chimichangas recipe!

For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions. Place the chicken breasts into a large saucepan. You can have Chicken Chimichanga using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken Chimichanga

1. You need of Large tortillas.
2. Prepare of oil.
3. It's of egg.
4. Prepare of Sour cream, guacomole, salsa to garnish - optional.
5. It's of For the stuffing.
6. It's of large onion chopped.
7. You need of diced peppers.
8. Prepare of sliced mushrooms.
9. It's of boneless skinless chicken breast, cut and diced.
10. Prepare of Freshly ground black peppers and cayenne pepper to taste.
11. It's of A pinch of dried mexican oregano.
12. It's of cumin powder.
13. It's of Shredded Cheddar cheese or Pepper jack cheese.
14. Prepare of vegetable oil.
15. It's of Salt and pepper to taste.
16. It's of Chilli powder or hot smoked paprika or chipotle to taste.

For these chicken chimichangas, start by cooking an onion and garlic, then add in your shredded chicken, salsa and some spices. This is the base to your chimichanga filling. Once your filling is done, you'll spread some refried beans on a tortilla, then top that with some of your chicken mixture and some shredded cheese. Fold in the ends and roll up.

Chicken Chimichanga step by step

1. Heat oil in a skillet over medium heat and add the diced onions, sliced peppers and mushrooms. Give it a good pinch of salt, which helps them cook fast..
2. Saute the veggies until the mushroom is golden brown and onions are translucent..
3. Add the chicken, and saute it until it is cooked and restores its color..
4. Add chilli powder, dried oregano, cumin powder and cook it a couple of minutes..
5. Turn off the heat and combine the mixture in the bowl. You can deglaze the skillet using some cold water to retain the flavour. Add cheese to the mixture and set aside..
6. Warm the tortillas in a skillet for 2 minutes, 1 minute on each side..
7. Fill the tortillas with the veggie mixture and fold the tortillas. Use egg whites to seal the edges..
8. Meanwhile, preheat the oven to 400°F. Before popping the tortillas in the oven, give them a very shallow fry for 2 minutes to make the top and bottom layer crispy..
9. Pop them into the oven for 15 minutes and once done serve them with sour cream, guacomole and salsa (optional)..

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Coming back from Hawaii was hard to do. Sunset dinners on the beach, live music, and Chocolate Souffle for dessert. So this Monday has been exceptionally jarring. Chicken Chimichanga Ingredients: For this homemade chimichanga recipe, you'll need: Chicken breasts - I like to use rotisserie chicken because it has good flavor and it's tender, but any plain seasoned left-over chicken will work.; Vegetable oil - this is used for frying and sautéing.; Yellow onion and garlic - we start with these to build layers of flavor.