Chimichangas
I bought another rotisserie chicken yesterday at Costco so when trying to figure out what to make, my mom told me about this recipe that she made last week. These Chimichangas are delicious and especially the mexi-sauce that you pour over them. Whatever you do please make sure that you MAKE the sauce. It's an extra step but well worth it.
Recipe adapted from Food Network
Serves 4
Chimichangas:
2 tablespoons unsalted butter
3 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, chopped
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 teaspoon Kosher salt
1 small tomato, chopped, plus more for topping
1, 4 ounce can diced green chilis
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
4, 8 or 10-inch flour tortillas
1 cup shredded monterey jack cheese
Mexi-sauce, for topping (see below)
Green onions, chopped, for topping
Shredded lettuce, for topping
1. Preheat the oven to 450 degrees F. Melt the butter with 1 tablespoons vegetable oil in the microwave, set aside.
2. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and salt; toast 30 seconds. Add the tomato, green chilis and cilantro and cook until slightly dry, about 2-3 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
3. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 1/4 of the chicken mixture down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/4 cup cheese. Fold in the ends and roll up.
4. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 minutes per side, brushing again after you flip. Top with the sauce, green onions, lettuce and tomato.
Mexi-sauce:
1 tablespoon vegetable oil
1/2 white onion, chopped
2 garlic cloves, chopped
chili powder, pinch
cumin powder, pinch
sugar, pinch
salt, pinch
2, 4 ounce cans diced green chilis
1 cup chicken broth
1/4 fresh cilantro, chopped
Saute chopped onion and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in chopped cilantro
Recipe adapted from Food Network
Serves 4
Chimichangas:
2 tablespoons unsalted butter
3 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, chopped
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 teaspoon Kosher salt
1 small tomato, chopped, plus more for topping
1, 4 ounce can diced green chilis
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
4, 8 or 10-inch flour tortillas
1 cup shredded monterey jack cheese
Mexi-sauce, for topping (see below)
Green onions, chopped, for topping
Shredded lettuce, for topping
1. Preheat the oven to 450 degrees F. Melt the butter with 1 tablespoons vegetable oil in the microwave, set aside.
2. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and salt; toast 30 seconds. Add the tomato, green chilis and cilantro and cook until slightly dry, about 2-3 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
3. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 1/4 of the chicken mixture down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/4 cup cheese. Fold in the ends and roll up.
4. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 minutes per side, brushing again after you flip. Top with the sauce, green onions, lettuce and tomato.
Mexi-sauce:
1 tablespoon vegetable oil
1/2 white onion, chopped
2 garlic cloves, chopped
chili powder, pinch
cumin powder, pinch
sugar, pinch
salt, pinch
2, 4 ounce cans diced green chilis
1 cup chicken broth
1/4 fresh cilantro, chopped
Saute chopped onion and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in chopped cilantro
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