The Almost Famous Chimichangas

Votes: 1

How to Make - Almost Famous Chimichangas

Time: 1 hour.
Complexity: easily
Servings: 4

Mexican chimichangas are almost like a burrito, only baked in the oven. Chimichangas are filled with meat and served as a main dish with side dishes. This recipe features shredded grilled chicken chimichangas. Heat it up with spices and tomato in a skillet and wrap it with refried beans in a large tortilla. To ensure a super-crispy crust, generously brush the chimichangas with a mixture of vegetable oil and butter while baking. Serve with cooked rice and a fresh salad, drizzled with a zesty green chili sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups chopped grilled chicken
1 can (425 g) refried beans
2 tablespoons unsalted butter
4 tablespoons of vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeño, diced (remove seeds to reduce heat)
1.5 tsp chili spice mix
0.5 tsp ground cumin
1/4 tsp ground cinnamon
1 small tomato, chopped + extra for serving
2 tbsp chopped fresh cilantro
1/4 cup sour cream
4 wheat tortillas, 25 cm in diameter.
1 cup grated Monterey Jack cheese, plus extra for serving
Mexican sauce, for serving (see below)
Shredded lettuce, for serving
Mexican rice, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: baked beans, tortilla, Monterey Jack cheese, grilled chicken, jalapeno pepper, tomatoes, chili seasoning, cumin, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 230°C.
In a skillet, melt the butter with 2 tablespoons of vegetable oil; pour into a bowl. Heat the remaining 2 tablespoons of vegetable oil in the skillet. Add the onion, garlic, and jalapeño and cook until softened, about 3 minutes. chili spice mix, cumin, cinnamon, and 1 teaspoon salt; cook for 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Add the chicken and sour cream and heat through. Remove from heat.

Grease a rimmed baking sheet with the butter mixture. Spread 2 tbsp. refried beans Down the center of each tortilla, leaving 2 inches (5 cm) on both edges. Top with 1 cup of the chicken mixture and 1/4 cup of cheese. Fold the ends in and roll the tortilla into a log.
Place the chimichangas seam-side down on a baking sheet; brush with the oil mixture. Bake for 8-10 minutes on each side, brushing again with the oil mixture when flipping.
Divide among plates, drizzle with sauce, sprinkle with grated cheese, add lettuce and tomato. Serve with rice and the remaining beans.

Mexican Chi-Chi Sauce

In a frying pan with vegetable oil, fry 1/2 cup chopped onion and 2 chopped garlic cloves. Add a pinch each of chili powder, cumin, sugar, and salt; fry for 30 seconds. Stir in 2 x 4 oz cans of chopped green chilies (rinsed first); fry for 2 minutes. Add 1 cup chicken broth, cook until thickened, then puree in a blender. Stir in 1/4 cup chopped cilantro.