Friday, December 16, 2011

Gimme-gimme-changas...Chimichangas, That Is

Our presentation wasn't the best, but these tasted incredible!

Pan Fried Chicken Chimichangas
Recipe adapted from For the Love of Cooking
Photos by Bake Yourself Happy

Pan Fried Chicken Chimichangas

  • 1.5 lbs chicken breasts
  • 2 cups chicken broth
  • 3 cloves garlic, minced
  • 2 tablespoon sweet yellow onion, finely diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 8 10" tortillas
  • 2 cup cheddar cheese
  • 2 cup black beans, rinsed and drained
  • 3 cup cilantro lime rice
  • Green onions, sliced
  • Guacamole
  • Sour Cream

  1. COMBINE chicken broth, chicken breasts, garlic, onion, cumin, chili powder, and oregano in a sauce pan.  Boil for roughly 20 minutes, until chicken is done.
  2. REMOVE from heat and allow chicken to cool.
  3. SHRED chicken using two forks.
  4. PLACE tortillas between two damp paper towels and microwave for 30 seconds.  This will help you wrap them in a bit.
  5. SCOOP 1/3 cup rice, 1/4 cup black beans, 1/2 cup shredded chicken, and 1/4 cup cheese in the middle of the tortilla.  Spread around tortilla, leaving enough around the edges to wrap.
  6. HEAT a skillet on medium heat.  DO NOT add oil or butter to the skillet.
  7. WRAP tortilla like a burrito, folding both sides and ends in.
  8. PLACE the wrapped tortilla on the skillet, and fry for 4-5 minutes until crispy and brown.
  9. USING a spatula, flip tortilla over and fry the other side for 4-5 minutes.
  10. TOP with guacamole, sour cream, tomatoes, and green onions.  Enjoy!

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