Chicken chimichangas with chipotle salsa recipe Share this recipe on Facebook
One of the best chicken chimichanga recipes. Flour tortillas are filled with cooked shredded chicken and cheese, deep fried and served with a homemade Chipotle salsa and sour cream.
Preparation time: 25 minutes, Cooking time: 30 minutes, Serves: 4
For the enchilada chicken filling
2 Tbsp vegetable oil
1/2 cup diced white onion
1 1/2 tsp minced garlic
1 Tbsp plus chili powder
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground oregano
1 1/2 lb cooked chicken breast, shredded (see notes below)
Salt and black pepper to taste
8 (10-inch) flour tortillas
1 cup shredded cheddar or Jack cheese
Vegetable oil for frying
Chipotle salsa (see recipe below)
Fresh coriander (cilantro) sprigs
Make the chimichangas filling
In a large saucepan over medium high heat add the vegetable oil and bring to a heat. Add the diced onion and saute for 2 to 3 minutes.
Add the garlic, chili powder, cumin and oregano and continue cooking and stirring for about 1 minute.
Add the shredded chicken and chiles and season with salt and black pepper to taste. Cook about 5 minutes, stiring occationally. Remove from heat and set aside.
Warm the tortillas in the microwave or oven, according to directions on the packaging. Keep the tortillas warm by covering them with a damp kitchen towel.
Assemble the chimichangas
Take a tortilla and spread 1/2 a cup of the chicken mixture in the center. Sprinkle with 1 to 2 tablespoons of cheese. Fold the tortilla like an envelope by folding the bottom to cover the filling, folding the sides over the bottom, then folding the top over the sides and securing with a wooden toothpick (this step is optional). Place the chimichanga seam side down on a plate and continue with the remaining tortillas.
Fry the chimichangas
Heat about 1/2 inch of vegetable oil in a frying pan until very hot. Fry the chimichangas (seam side down first) one or two at a time (do not overcrowd the pan) for 1 to 2 minutes on each side, until golden brown allover. Remove from the pan and place of kitchen towels. Continue with the remaining chimichangas.
To serve, remove the toothpicks (if using) from the chimichangas and serve with the Chipotle salsa, sour cream and coriander.
Notes and tips
How to cook the chicken breast
Place the chicken breast in a cooking pot over medium high heat. Put enough water so as to cover the chicken by at least 1 inch. Add an onion cut in 4, 1 or 2 halved cloves garlic, 1/2 a teaspoon of cumin, 1/2 a teaspoon of oregano, salt and black pepper. When it comes to a boil, reduce heat to minimum, cover and simmer for 20 to 25 minutes, until the chicken is cooked through. When the chicken is ready, remove and let cool down a bit. Shred the chicken using a fork and use some of the cooking liquid, if necessary, to moisten the chicken.
Chipotle salsa recipe
3 1/2 cups chopped ripe tomatoes
1/3 cup diced red (sweet) onion
1 tsp chopped garlic
2 1/2 Tbsp fresh lime juice
1 Tbsp chopped chipotle peppers in adobo sauce
1/4 cup chopped fresh coriander (cilantro) leaves
1/2 tsp salt
Combine all ingredients in a medium bowl. Season with salt to taste. Cover with plastic wrap and refrigerate until ready to serve.
This recipe yields about 4 cups of Chipotle sauce
To make beef chimichangas
Use the same ingredients but substitute the cooked chicken with cooked beef chuck, shredded, or minced beef. (use the same amount of meat, 1 1/2 lb and cook it the same way you would cook the chicken, adjusting the cooking time to 45 minutes). To assemble and cook the chimichangas follow the same procedure as with the chicken.