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Chimichanga
...in your mind.
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Chimichanga

Chimichanga

Makes 6 Baked or fried, these are so delicious and rather impressive looking when done.

Ingredients

  • 5 chicken thighs, or about 2 cups once cooked
  • Kosher salt & ground pepper
  • 1 tablespoon oil
  • 1/2 yellow onion, diced
  • 1 small red pepper, diced
  • 1-4 ounce can diced green chilis
  • 1 cup shredded Monterey jack cheese, plus extra for serving
  • 1/2 teaspoon each garlic powder, cumin and chipotle chili powder
  • 1 – 15 ounce can refried beans, optional (they shouldn’t be, but I get it)
  • 6 flour tortillas, burrito size
  • 1 tablespoon oil (for baking)
  • 1/4 cup neutral oil (for frying
  • 1 cup red enchilada sauce
  • Sour cream
  • Chopped cilantro

Directions

  1. Cook thighs in a skillet over medium heat until cooked through, set aside
  2. Add a little more oil to the pan, and put in onion and red pepper – cook until softened, about 5 minutes
  3. Shred or cut chicken into small pieces and put in a bowl with the onions and peppers, chilis, cheese and spices – mix well
  4. Heat the tortillas just a bit to make them a little more pliable - microwave or non-stick pan is fine
  5. If using, add a layer of the beans to the center of each tortilla, then spoon some of the chicken mixture onto each
  6. Roll up restaurant style - bottom over the filling, sides in then roll away from you
    To Bake
  1. Preheat oven to 400
  2. Place chimichanga on a greased baking sheet and brush tops lightly with neutral oil
  3. Bake until golden, about 20ish minutes
    To Fry
  1. Heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides
    To Serve
  1. While they cook, warm enchilada sauce, and when done spoon some enchilada sauce on a plate, lay chimichanga on top, and garnish with sour cream, a little more cheese and cilantro

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