HOW TO MAKE THE BEST CHEESY CHICKEN CHIMICHANGAS COVERED IN GREEN CHILE QUESO SAUCE
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best cheesy chicken enchiladas covered in a delicious green Chile queso sauce! It’s seriously the best! A little story behind this dish, there’s this one restaurant we been going to for a little over 13 years,(on every special occasion) they have the best fajitas, that’s actually the only dish we always order, everything else is just not it for me???? well they have this style of chimichanga, actually the queso sauce is used for their enchiladas, quesadillas and just every dish! I ordered the chimichanga this last time we went over, I was not satisfied! So I was on a mission to make it the best! And here it is! Enjoy! ????❤️
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
Tools I’m using?
-Pots and pans are from All-Clad
Copper Core 10-Pc. Cookware Set
-griddle I’m using is from All-Clad
-utensils and plates are from bed bath and beyond
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
????????????????Tip!!!!
- Make sure you use block medium cheddar cheese, pre shredded will cause your sauce to taste powdery
- Marinade for 4 hours or at least 30 minutes. ????
- Use las palmas green enchilada sauce if you can’t find the one I used, those are my only 2 favorite canned green enchilada sauce
- Make sure the flour tortillas you use are NOT the soft ones, homemade are always better
- If you have any left over green Chile queso sauce, try it on some enchilada, tostadas,quesadillas literally anything!!!
Ingredients:
3 lbs chicken breast or thighs
Flour tortillas
5 Chile poblanos
1 chile serrano or jalapeño
1 Anaheim pepper
1 bell pepper
Piece of onion
3 tbsp butter
3 tbsp flour
8 oz medium cheddar cheese
15 oz green enchilada sauce
1 1/2 cup milk
2 limes
Handful of cilantro chopped
4 tbsp olive oil
1 tbsp New Mexico chili powder
1 tbsp black pepper
1 tbsp salt
2 tsp ground cumin
2 minced garlic cloves
1 serving of love ????
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Made #Chicken #Katsu #Burrito a little Differently ???? #japanesefood #chimichanga #mexicanfood
Almost Famous Chimichangas
Almost-Famous Chimichangas
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi’s, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret “zesty Mexi-sauce.” We’ve seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Directions:
1. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Mexi-sauce:
4. Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
Veg chimichanga / easy Mexican recipe/ how to make chimichanga / homemade tortilla/
Enchiladas recipe
Mexican chalupa recipe
Sour cream recipe
Taco seasoning recipe
Ingredients
Tortilla
1-1/2 cup all purpose flour
1 tsp salt
1/2 tsp baking powder
1 tbs ghee/ clarified butter
Warm water
Salsa
2 tomatoes
Half onion
1 green chilli
4-5 garlic cloves
Salt to taste
1 tsp lemon juice
Fresh coriander
Mexican rice
2 tbs oil
1 cup rice
2 tbs taco seasoning
Salt to taste
Water
Stuffing
2 tbs oil
1/2 cup onion
1 cup 3 color bell pepper
1/2 cup boiled corn
1/2 cup spinach
1 cup black beans / rajma
1 tbs red chilli powder
1 tbs taco seasoning
Salt to taste
1/2 tsp garlic powder
1/2 cup cheese
All-purpose flour+water ( paste )
Enjoy chimichanga with sour cream and spicy salsa
Beef Cheese Wrap,Beef burrito By Recipes of the World
#wrap #burrito #recipesoftheworld
#beefwrap #cheese
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Ingredients
'''''''''''''''''
Oil 1 tbsp
garlic Chopped 1 tbsp
beef mince 1/2 kg
Salt 1 tsp or to taste
red chilli powder 2 tsp
red chilli flakes 1 tsp
sriracha sauce or hot Sauce 2-3 tbsp
Sour cream:
cream 150ml
lemon juice 1 tbsp
milk 2-3 tbsp
Salad:
Red cabbage 1/2 cup
lettuce
Carrot julianne 1/2 cup
boiled Corn 1/2 cup
Onion chopped 1/2 cup
Pickled red jalapenos (Optional)
lemon juice 1 tbsp
salt 1/2 tsp
black pepper powder 1/2 tsp
Tortilla
mozzarella & cheddar cheese grated
butter as required
Chipotle Chicken Chimichangas – Air Fryer Fried Burrito – Mexican Food Recipe
▼ Please see the description below for ingredient amounts ▼
Today I present my chipotle chicken chimichangas. When I say this recipe far exceeded my expectations, it’s an understatement. The combination of the spicy chipotle chicken filling, the creamy cheese sauce, the cooling sour cream and the freshness of the Pico de Gallo blends like a well-rehearsed symphony. Add the texture of an air fried tortilla and you got yourself a meal to remember – Just in time for Cinco de Mayo.
#papag #chipotle #airfryer #chimichangas
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My Air Fryer
Ingredients:
1 Rotisserie chicken (16–18 ounces), shredded
2 Tbs unsalted butter
1 Tbs avocado oil
1/2 onion, diced
2 cloves garlic, minced
2 chipotle peppers, finely chopped
2 Tbs adobo sauce
Juice of 1 lime
10 ounces riced cauliflower, cooked
1/4 cup chopped cilantro
6 low carb tortillas
Oil for coating tortillas
Spice blend
Spice Blend:
1 tsp smoked paprika
1 tsp creole seasoning
1 tsp chili powder
1/4 tsp salt
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
Makes 6 Chimichangas
1 Chimichanga:
668 calories / 47.57g fat / 9.37g net carbs / 45.23g protein
Directions:
1. Mix spice blend ingredients in a small bowl.
2. Add oil and butter to a skillet on medium heat. Add onions and sauté until translucent. Mix in chipotle peppers and garlic. Cook another minute. Add chicken, cauliflower, and spice blend. Mix and continue to cook until well blended and heated through. Stir in cilantro and remove from heat
3. Coat 1 side of 6 tortillas and lay oil side down. Evenly divide the chicken mixture onto the center of each tortilla. Roll, tucking the ends in.
4. Place (2 at a time) into preheated air fryer at 380°F for 5 minutes or until beginning to brown. Remove to a plate add cheese sauce, sour cream, and Pico de Gallo.
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Pico de Gallo Ingredients:
1/2 red onion, finely chopped
Juice of 1 lime
1/4 tsp salt, adjust to taste
3 Roma tomatoes, chopped
1/4 cup finely chopped fresh cilantro
2 Tbs – Pico de Gallo:
12 calories / 0.26g fat / 1.17g net carbs / 0.32g protein
Directions:
1. Add onion, tomatoes, and cilantro to a bowl. Add salt and lime juice and mix until well combined. Chill.
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Cheese sauce Ingredients:
1 cup heavy cream
1/2 cup water
1 1/2 tsp sodium citrate
8 ounces cheddar cheese, shredded
1/4 cup – Cheese Sauce:
286 calories / 28.04g fat / 1.11g net carbs / 8.82g protein
Directions:
1. Mix cream, water, and sodium citrate to a sauce pot on medium heat.
2. When the liquid is hot (not boiling), use a whisk and mix in the cheese, a little at a time.
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