How to Make Chimichangas -- Quick & Easy Chicken Chimichanga Recipe
Hey Chile-Heads! I'm excited to share with you my quick & easy Chimichangas recipe. Here in New Mexico, just about every corner store offers this delicious fried burrito -- it's a classic! Now I'm going to show you how easily you can make it at home for yourself, friends & family. You're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Chicken Chimichangas
Ingredients:
4 cups cooked shredded chicken (I used a rotisserie chicken)
2 tablespoons canola oil
¼ cup diced yellow onion
1 clove garlic, minced
1 can of tomato sauce
1 cup chicken broth
1 teaspoon NM red chile powder
½ teaspoon cumin
½ teaspoon salt
1 cup homemade salsa (you can also use your favorite store bought brand)
¼ cup greek yogurt
2 cups refried bean
2 cups mexican cheese blend
6 burrito style tortillas
Directions:
Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until translucent and tender, about 2 minutes. Add garlic and saute 30 seconds longer.
Add in tomato sauce, chicken broth, chile powder, cumin, salt and salsa. When all the mix is well combined and heated through, reduce the heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
Preheat the oven to 350 degrees.
Warm tortillas on a comal prior to building the chimichanga. This will help them to fold together easier. Layer each tortilla with 3 tbsp shredded cheese to the tortilla, followed by a 1/2 cup of the chicken mixture. Then add more cheese after adding the chicken mix. Fold the sides in then snuggly fold bottom side up and roll to wrap. You can use toothpicks to keep it from opening up, but I find it easier just to lay the flap side down.
Layer chimichangas on a baking sheet. Spray each chimichanga with canola spray. Cook them in the oven for about 15 minutes. The last minute put the oven on broil, this will make the chimichangas extra crispy.
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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Filmed and Edited by:
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Chicken Chimichangas Recipe by SooperChef (Iftar Recipes)
Chimichanga : Add a little zest to your mealtime with Mexican Chicken Chimichangas. Then Pico de Gallo & Mexican Rice is the perfect accompaniment to any meal. Give try to this Chicken Chimichangas and enjoy.
#ChickenChimichangas #EasyRecipes #SooperChef
Chimichanga Recipe in English:
Ingredients for Chicken filling:
500g Chicken (boiled)
Salt to taste
2 tsp Chili powder
1 tsp Cumin powder
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Oregano
1 cup Green onion
2-3 tbsp Chicken stock
Ingredients for Pico de Gallo:
1/2 cup Onion (chopped)
1/2 cup Tomatoes (chopped)
1 cup Coriander leaves (chopped)
1/4 cup Green chilies (chopped)
2 tbsp Lemon juice
Salt to taste
Ingredients for Mexican rice:
1 cup Rice
1/4 cup Oil
1 tsp Garlic (minced)
1/4 cup Onion (chopped)
1/4 cup Tomato sauce
Salt to taste
1/2 cup Carrot (chopped)
1/2 cup Peas
1/2 cup Chicken stock
Ingredients for assembling:
Oil for frying
6 Tortilla
1 cup Sour cream
Directions for chicken filling:
In a bowl add boiled shredded chicken, salt, chili powder, cumin powder, garlic powder, onion powder, oregano, green onion and chicken stock.
Mix all these ingredients well and set aside.
Directions for salsa:
In another bowl mix onion, green chilies, lemon juice and salt.
Rest it for 5 to 10 minutes, then add tomatoes, coriander and your salsa is ready.
Directions for Mexican rice:
Rinse and drain the rice. In a pan heat oil at medium low heat, add rice and stir continuously for 10 minutes.
Add tomato sauce, garlic, onion and cook for another 2-3 minutes.
Now add carrots, peas, chicken stock, bring it to boil and cover with lid turning the flame low heat.
Cook for 20 minutes or until water is completely absorbed.
Assembling:
Now take a tortilla, put chicken, cheese in center and roll it.
Heat oil in a pan, fry chimichanga until light golden brown from all sides.
Top it with sour cream, salsa and serve hot with Mexican rice.
Preparation time: 25 minutes
Cooking time: 40 minutes
Serving: 5-6
چکن چِمی چانگا ریسپی
چکن فلنگ کے اجزاء:
ابلا ہوا چکن 3کپ
نمک حسبِ ذائقہ
لال مرچ پاؤڈر 2چائے کے چمچ
ذیرہ پاؤڈر 1چائے کا چمچ
لہسن پاؤڈر 1چائے کا چمچ
پیاز پاؤڈر 1چائے کا چمچ
اوریگانو 1چائے کا چمچ
سبز دھنیا 1کپ
چکن کی یخنی 2-3کھانے کے چمچ
سالسہ بنانے کے اجزاء:
چوپڈ پیاز آدھا کپ
چوپڈ ٹماٹر آدھا کپ
چوپڈ دھنیے کے پتے 1کپ
چوپڈ ہری مرچیں 1چوتھائی کپ
لیموں کا رس 1چوتھائی کپ
نمک حسبِ ذائقہ
میکسیکن رائس بنانے کے اجزاء:
چاول 1کپ
کھانے کا تیل 1چوتھائی کپ
لہسن 1چائے کا چمچ
چوپڈ پیاز 1چوتھائی کپ
ٹماٹو ساس 1چوتھائی کپ
نمک حسبِ ذائقہ
چوپڈ گاجریں آدھا کپ
مٹر آدھا کپ
چکن یخنی آدھا کپ
اسمبلنگ کے اجزاء:
کھانے کا تیل فرائی کے لئے
ٹورٹیلا 6عدد
ساور کریم 1کپ
چکن فلنگ ترکیب:
ایک باؤل میں ابلا، باریک کٹا ہوا چکن، نمک، لال مرچ پاؤدڑ، ذیرہ پاؤڈر، لہسن پاؤڈر، پیاز پاؤڈر، اوریگانو، سبز دھنیا اور چکن یخنی ڈال کر تمام اجزاء کو اچھی طرح مکس کر کے سائیڈ پر رکھ دیں۔
سالسہ ترکیب:
ایک دوسرے باؤل میں پیاز، ہری مرچیں، لیموں کا رس، اور نمک ڈال کر اچھی طرح مکس کریں اور پانچ سے دس منٹ کے لئے سائیڈ پر رکھ دیں۔
اب اس میں ٹماٹر اور دھنیا ڈالیں، سالسہ تیار ہے۔
میکسیکن رائس بنانے کے ترکیب:
ایک پین میں کھانے کا تیل گرم کر کے اس میں چاول ڈالیں اور دس منٹ تک مکس کریں۔
اب اس میں ٹماٹو ساس، لہسن اور پیاز ڈال کر دو سے تین منٹ کے لئے پکائیں۔
پھر اس میں گاجریں، مٹر اور چکن یخنی ڈال کر ابلنے دیں او ر ڈھکن سے ڈھانپ کر ہلکی آنچ پر بیس منٹ کے لئے پکائیں۔
اسمبلنگ ترکیب:
ایک ٹورٹیلا لیں اور اس کے درمیان چکن، چیز رکھ کر رول کر لیں۔
اب ایک پین میں کھانے کا تیل گرم کریں اور چِمی چانگا گولڈن براؤن ہونے تک فرائی کر لیں۔
پھر اس پر ساور کریم اور سالسہ ڈال کر میکسیکن رائس کے ساتھ سرو کردیں۔
تیاری کا وقت: 25منٹ
پکانے کا وقت: 40منٹ
افراد: 5-6
CHIMICHANGAS | Homemade Beef and Cheese Chimichangas Recipe
Today I decided to answer some of your comments from the last How To Make Chimichangas video while make cheesy beef chimichangas. I also added refried beans in the mix, but that is optional. You can also garnish and dress your chimichangas with the salsa, sour cream, extra cheese or any fresh ingredients you like. We prefer to dip and enjoy the crunchy texture.
CHEESY CHICKEN CHIMICHANGAS
INGREDIENTS
1 lb lean ground beef (I used a 90/10 lean meat to fat ratio)
1/3 cup chopped onions
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
8 oz sharp cheddar cheese
2 cups pintos beans (optional)
1 TBSP lard (for refried beans)
8 large burrito sized flour tortillas
oil for frying
-In a preheated skillet add 1 TBSP oil, onions, a pinch of salt and saute until onions are golden brown and translucent
-Next add ground beef, seasonings, spices and brown, then set aside to cool
-If you are using beans, in a preheated skillet add 1 TBSp lard or oil, add 2 cups pinto beans, heat and mash until they are a thick paste
-set refried beans aside to cool and stiffen
-To assemble take 1 large flour tortilla, add refried beans, ground beef and cheese to the center
-fold in two sides, then roll over once, slightly pull the roll back to tighten, then complete the roll
-be sure to tuck and roll tightly for a better fry or bake
IF YOU ARE FRYING
-you will preheat fry oil to at least 350 degrees Fahrenheit
-a shallow fry works best
-place chimichanga seam side down and hold in place for thirty seconds then continue to fry on both sides until exterior is a deep golden brown color, then place on a wire rack
IF YOU ARE BAKING
-place chimichangas seam side down on a baking sheet
-preheat oven to 425 degrees Fahrenheit and bake for 20 to 25 minutes
Garnish with your favorite salsas, sauces, sour cream and fresh ingredients
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
How To Make The Best Chimichangas
The Best Chimichangas
Crunchy Cheesy Fried Burritos
Homemade Burritos Recipe
Homemade Chicken Chimichangas I The Recipe Critic
PRINTABLE RECIPE:
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!
Famous CHIMICHANGAS Casserole Recipe
#mexicanfoodrecipes #cooking #casserole #chimichangas
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BIRRIA Quesa Tacos casserole recipe-
Ingredients
Oil for frying
10 flour tortillas
1 tbsp butter
1 tbsp Ap flour
1 1/2 cup of chicken broth
16oz sour cream or crema Fresca
4 cups of melty cheese (1 cup is used for sauce)
1 medium onion
3 cups of shredded chicken
4 roasted poblano peppers (1 pepper to top casserole)
Tip‼️
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INSANELY DELICIOUS CHICKEN CHIMICHANGAS | SAM THE COOKING GUY
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If you don't know Chimichangas... you're about to find out! Smoked chicken and crisped to perfection ???? Oh....and for some reason Sam tells the story of when he gave Max 'the talk'.
00:00 Intro
1:43 Making a rub
2:15 Seasoning
3:44 Smoking instructions
4:14 Crowd Cow Ad
6:07 Alternative cooking method
7:24 Making avocado crema
9:52 Checking chicken
10:40 Anecdote
13:01 Cutting chicken
13:38 Building
14:30 Toothpicking
14:44 Shallow frying
15:52 Plating
17:00 First Bite
18:28 3M Subscriber giveaway winner 2
20:32 Outro
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