Hi, I am Laura. Today, I’m gonna show you how to make chicken chimichanga recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Chimichanga Recipe
Chicken Chimichanga is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Chicken Chimichanga is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have chicken chimichanga using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken Chimichanga:
- Prepare 4 Large tortillas
- Take 1 tbsp oil
- Make ready 1 egg
- Take 1 Sour cream, guacomole, salsa to garnish - optional
- Get For the stuffing
- Make ready 1 large onion chopped
- Make ready 1/4 cup diced peppers
- Get 1 cup sliced mushrooms
- Prepare 300 grams boneless skinless chicken breast, cut and diced
- Make ready 1 Freshly ground black peppers and cayenne pepper to taste
- Make ready 1 A pinch of dried mexican oregano
- Get 1/2 tbsp cumin powder
- Make ready 1/2 cup Shredded Cheddar cheese or Pepper jack cheese
- Get 1 tbsp vegetable oil
- Get 1 Salt and pepper to taste
- Prepare 1 Chilli powder or hot smoked paprika or chipotle to taste
Steps to make Chicken Chimichanga:
- Heat oil in a skillet over medium heat and add the diced onions, sliced peppers and mushrooms. Give it a good pinch of salt, which helps them cook fast.
- Saute the veggies until the mushroom is golden brown and onions are translucent.
- Add the chicken, and saute it until it is cooked and restores its color.
- Add chilli powder, dried oregano, cumin powder and cook it a couple of minutes.
- Turn off the heat and combine the mixture in the bowl. You can deglaze the skillet using some cold water to retain the flavour. Add cheese to the mixture and set aside.
- Warm the tortillas in a skillet for 2 minutes, 1 minute on each side.
- Fill the tortillas with the veggie mixture and fold the tortillas. Use egg whites to seal the edges.
- Meanwhile, preheat the oven to 400°F. Before popping the tortillas in the oven, give them a very shallow fry for 2 minutes to make the top and bottom layer crispy.
- Pop them into the oven for 15 minutes and once done serve them with sour cream, guacomole and salsa (optional).
So that’s going to wrap it up with this distinctive dish chicken chimichanga recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
