Chicken Chimichangas Recipe
Crispy, deep-fried burritos are one of the most popular dishes of #Mexican cuisine. Try this delicious #chicken chimichangas #recipe.
INGREDIENTS:
3 1/2 cups of cooked and shredded chicken meat
1 tablespoon of olive oil
1/2 cup of finely chopped onion
1 clove of minced garlic
1/2 cup of tomato paste
1/2 cup of low-sodium chicken broth
1 1/2 teaspoon of chili powder
1/2 teaspoon of cumin
1/2 teaspoon of paprika
1/4 teaspoon of cilantro (coriander)
1 3/4 cup of black bean
1 cup of shredded cheddar cheese
1 cup of sour cream
6 wheat tortilla
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup salsa
What To Serve with Chimichanga?
Here are some delicious recipes that you can serve with Chicken Chimichanga:
Mexican Rice:
Guacamole:
Baked Tortilla Chips:
Pineapple Salsa:
Pico de Gallo:
Full Coconut Macarons Recipe:
MORE DELICIOUS RECIPES
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CHEESY Chicken Chimichangas Recipe
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Seasoning:
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1/2 Tbsp Paprika
1/2 Tbsp Salt
1/2 Tbsp Ground Black Pepper
1/2 Tsp Ground Cumin
1/2 Tsp Chili Powder
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4 Boneless & Skinless Chicken thighs
2 Cups Chicken Broth
4 Oz Tomato sauce
1 Onion
4-6 Large Flour Tortillas
Shredded Cheese
1 Can Refried Beans
Olive Oil
Sour Cream
Pico De Galo
Chimichangas | Easy Quick Recipes | By Chef Nehal Karkera
Chimichangas
These crispy fried tortilla wraps are super easy to make & delicious to eat. traditionally these are crispy fried burritos, but my version is missing a few things, so you can go ahead & add some rice, refried beans & avocados if you want.
Overall I enjoyed this recipe & I hope you guys too
Ingredients
1 small bunch coriander
3-4 green chillies
1 1/2 quartered tomatoes
1 1/2 medium onion
5-6 garlic cloves
1/2 lemon juice
Season with salt & pepper
1/2 cup tomato puree
For the filling
250 gm Boiled Chicken Breast
4 tbsp Prepared salsa
1/2 cup grated cheese
2 tsp smoked paprika
1 tsp chilli powder
1 tsp cumin powder
For the tortilla
2 cups refined flour
3 tbsp oil
2 1/2 tsp salt
3/4 cup water (or as required)
Make sure dough is nice & soft
Roll out into 10-11 inch circle & dry roast in the pan.
For Baking
*Brush with egg wash & bake at 180 °C for 12-15 mins or till golden
For pan frying
2 tbsp Oil
For garnish
Prepared salsa
Sour cream
Coriander leaves
#burrito #chimichanga #mexicanfood #spicyfood #winter #winterrecipes #recipes #mumbai #delicious #yum #foodies #foodbloggers #foodstylist #foodstyling #foodgasm #foodphotography #foodporn ##cheflife #chefofinstagram #chefmode #instafood #instagood #instamood #mood #igersindia #igersmumbai #easyrecipes
How To Make Chimichangas | Cheesy Chicken Chimichangas | Chimichanga Recipe
Here is a delicious recipe for a super crunchy cheesy chimichanga. You can use store-brand flour tortillas or for a tasty version, you can make your own homemade soft flour tortillas. The recipe link for those is below. Chimichangas are basically a deep-fried burrito that can be garnished or dipped in your favorite sauces, salsas, and fresh ingredients. Enjoy!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
1 1/2 lbs to 2 lbs cooked shredded chicken
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cumin
salt to taste
8 to 10 large flour tortillas
*FLOUR TORTILLAS RECIPE*
8 oz cheese of your choice (I used Colby jack cheese)
oil for frying
*GARNISH*
extra cheese
Salsa or hot sauce of your choice
Mexican cream or sour cream
pico de gallo
fresh avocado
creamy salsa dip
fresh lettuce
**Fry at least at 350 degrees Fahrenheit
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!
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Artist:
Guy Fieri's Top Notch Top Round Chimichangas | Guy Off the Hook | Food Network
Guy goes to Chimichanga City with these deep-fried tortillas filled with tender top-round beef!
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Top Notch Top Round Chimichangas
RECIPE COURTESY OF GUY FIERI
Level: Advanced
Total: 3 hr 50 min
Prep: 20 min
Inactive: 1 hr
Cook: 2 hr 30 min
Yield: 10 servings
Ingredients
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon all-purpose flour
2 tablespoons canola oil
3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
2 yellow onions, chopped
3 teaspoons seeded and minced jalapenos
2 tablespoons chopped garlic
2 1/4 cups beef broth, plus extra if necessary
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup lime juice (about 3 limes)
1/2 cup chopped fresh cilantro leaves
4 to 6 cups corn oil
10 (11-inch) flour tortillas, steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream
1/2 cup seeded and diced tomatoes
1 avocado, diced
In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through.
Remove from heat and allow to cool.
Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it.
Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
Cook’s Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in a damp paper towels, then fully cover with foil. Place in 250 degree F oven to warm them up.
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Guy Fieri's Top Notch Top Round Chimichangas | Guy Off the Hook | Food Network
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
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????????????????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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