A chimichanga is a Mexican-American deep-fried burrito popular in Tex-Mex and Southwestern U.S. cuisine. However, with this recipe you bake the chimichangas making this a healthier dish. These burritos are basically tortillas wrapped around various fillings such as this flavorful chicken mixture.
I started to think about why I don’t post more Mexican recipes and I realized it’s probably because I don’t like cilantro. I don’t feel too bad as one of my favorite chefs, Ina Garten – The Barefoot Contessa isn’t fond of it either. If you look at any Mexican, Tex-Mex recipe cilantro is always an ingredient.
This recipe is adapted from the Food Network.
Chicken Chimichangas with a Green Chili Sauce - Baked, Adapted
- 2 tbsp. unsalted butter
- 4 tbsp. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- jalapeno pepper, diced (remove seeds and membrane if desired)
- 1-1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. cinnamon
- 1 tsp. kosher salt
- tomatoes; peeled, seeded and chopped (not in season; use a small can of diced petite tomatoes, drained of most of juice and save for another recipe); divided – save some to garnish
- 2 tbsp. fresh cilantro (I substitute parsley – I know the flavor is different but I do not care for cilantro)
- 2-1/2 cups rotisserie chicken, shredded (yes, I bought cooked chicken and it was delicious and convenient)
- 1/4 cup sour cream
- 1 can (15 oz.) refried beans – use a spicy one
- 6-8 (10-inch) flour tortillas
- 1 cup Monterey jack cheese with jalapeno, shredded plus more for topping (cheddar cheese would be good too)
- shredded lettuce, for topping
Preheat the oven to 450°F. Melt the butter with the oil, transfer to a bowl. Heat the remaining 2 tbsp. oil and add the onion and jalapeno; cook until soft for about 3-5 minutes. Then add the minced garlic and cook an additional minute. Add the chili powder, cumin, cinnamon (optional) and 1 tsp. salt; toast 30 seconds. Add the tomato and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream; heat through and keep warm.
Brush a baking sheet with some of the butter-oil mixture. Spread 2 tbsp. refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/2-3/4 cup chicken mixture and 1/4 cup cheese. The original recipe called for 1 cup of chicken and there is no way you could fold up the chimichangas.
Fold two sides of each tortilla over the filling. Next, fold a third side (closest to you) over the first two. Finally roll up and place seam side down on the prepared baking sheet.
Brush each chimichanga with the butter-oil mixture. Bake 8-10 minutes per side, brushing again after you flip.
Green chili sauce:
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- pinch of chili powder, cumin, sugar and salt
- 2 (4 oz.) can of green chilies, chopped and drained
- 1 cup chicken broth
- cilantro(I use parsley)
Saute the onion in a little oil until tender; then add the minced garlic and cook for another minute or two. Add the chili powder, cumin, sugar and salt and cook for 30 seconds. Stir in the 2 cans of green chilies and cook for another 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in cilantro – I use parsley. This is a really nice sauce – everyone will enjoy it.
Green chili sauce ingredients…
The chicken filling and chimichangas ready to be baked…