Chicken Chimichangas is a traditional American (part of Tex-Mex cuisine) recipe for a classic burrito with a chicken and bean, rice and cheese filling that's brushed with butter and oil and oven-baked to cook. The full recipe is presented here and I hope you enjoy this classic American version of: Chicken Chimichangas.
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A chimichanga is an American dish of what is, essentially a deep-fried burrito. Though mostly associated with Tex-Mex cuisine (as in this recipe) the original chimichanga originated in Arizona.
A chimichanga is a deep-fried burrito (though this version is baked) that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream.
Ingredients:
120ml rapeseed oil, divided
4 tbsp unsalted butter, divided
½ medium yellow onion diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chilli powder
1 tsp sea salt
½ tsp freshly-ground black pepper
500g pulled, chopped or cubed cooked chicken
200g tin chopped tomatoes and juice
juice of 1 medium lime divided
400g tin black beans, drained
200g grated Mexican-style or Monterey Jack cheese
500g cooked or white rice (optional)
6 tbsp rapeseed oil
3 tbsp unsalted butter
8 soft flour tortillas (25cm diameter) queso cheese dip
Place a large frying pan over medium heat. Once hot add 2 tbsp oil and 1 tbsp butter and use to fry the diced onion for about 4 minutes until soft and translucent. Add the minced garlic, cumin, chilli powder, salt, and black pepper. Reduce the heat to low, and cook 30 seconds, stirring often.
Add in the chicken and tomatoes. Stir and cook until the liquid evaporates, (about 1 minute).
At this point stir in the juice of ½ lime and beans, bring to a simmer and cook until beans are heated through.
In a small microwave-safe dish, heat 3 tbsp butter and 6 tbsp rapeseed oil until butter is melted. Stir well.
Brush a rimmed baking tray with 1/3 of the butter/oil mixture and set it in the oven for 2 minutes.
Spread 1 tbsp queso cheese in the centre of a tortilla. 1/8 of chicken/bean mixture and 2 tbsp Mexican rice. Top with 2 tbsp grated cheese. Fold the sides and one end of the tortilla over the filling and roll it up to the other end.
Brush the baking tray once again with the oil and butter mixture.
Press the filled tortilla down a little and arrange it it seam-side down on the hot baking tray. Repeat the process with all the remaining tortillas.
Brush the tops of the chimichangas with the melted butter/oil mixture then transfer to the centre of your pre-heated oven and bake for 10 minutes.
Remove the pan from the oven and flip the chimichangas over. Brush the seam side with melted butter/oil then return to the oven and bake an additional 8-10 minutes or until golden and crispy.
Turn the oven off and remove the chimichangas. (If desired, you can spread 2 tbsp queso cheese dip on top of each chimichanga and return them to the oven just to melt the cheese a little.)
Serve the chimichangas with Mexican rice, beans, pico de gallo, shredded lettuce, sour cream, tortilla chips & salsa — or whatever Mexican/Tex-Mex side dishes you love.
