Baked Chicken Chimichangas
This baked or air fried chimichanga gets you the same crispiness without the added fat from deep-frying. Give your dinner a little Tex-Mex flair! Find the complete recipe here:
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CHICKEN CHIMICHANGAS RECIPE | Baked Chicken Chimichangas Recipe | Authentic Chicken Chimichangas
Baked or Pan Fried Chicken Chimichangas - Shredded chicken tossed in Mexican filling and wrapped in soft but crispy tortillas. You can bake or pan fry them. And, these are sure to be a family favorite meal.
Course: Dinner, Snack
Cuisine: Mexican
#chimichangas #bakedchickenchimichangas #chickenchimichangas
Prep Time: 10m
Cook Time: 20m
Total Time: 30m
Servings: 4 tortillas
Author: Anjali
INGREDIENTS:
- 4 burrito size tortillas
- 1 tsp. olive oil just to brush on chimichangas before baking
Ingredients to make the filling for Chicken Chimichangas
- 2 cups Chicken cooked and shredded
- 4 tablespoons cream cheese softened to room temperature
- ¼ cup salsa homemade or store-bought
- 2 cups Colby cheese shredded (or any other cheese you like)
- ½ tsp. ground cumin
- 1 tablespoon chili powder
- ½ tsp. salt
- ½ cup tomato sauce
- 1 tsp. dried oregano
- 2 cups refried beans homemade or store-bought
Preheat Oven and Make the filling
1) Preheat Oven to 400°F or 200°C.Take a medium-sized mixing bowl and combine shredded chicken, cream cheese, salsa, shredded Colby jack cheese, ground cumin, chili powder, salt, tomato sauce, and dried oregano.
Assemble Chimichangas
1) Spoon 2 tablespoons of refried beans in the center of the tortilla. Add about 2-3 tablespoons of chicken filling into the center. Fold the sides and roll them up from the bottom. Place them seam side down on a baking dish. Brush Olive Oil on top. Bake them for 20-minutes or until golden brown on top.
calories 723
Chicken Chimichanga
If you’re a Tex-Mex fan, then you’ve probably already had a fair share of chimichangas. If not, all you need to know is that they’re deep-fried burritos usually filled with meat (such as chicken or beef) and cheese. What’s not to love about that? They’re filling, comforting, and delicious!
Full Recipe:
While traditionally deep-fried, this chicken chimichanga recipe comes together in the oven or pan-fried so you can easily make it at home. All you need are a few simple ingredients, and you’ll have it done in no time. They’re healthier than the fried version but just as crispy and delicious. Your whole family will want you to make them over and over!
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Easy Chimichanga Recipe
EASY CHIMICHANGA RECIPE / Learn how to make chimichangas. Chef Kendra show's y'all How To Make Baked Chicken and Rice Chimichangas! We're making chimichangas de pollo!
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Crispy
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►Ingredients
chimichangas
2 cups cooked Spanish Rice
1 1/2 cup shredded Colby jack and Monterey Jack jack cheese
1½ cup cooked shredded chicken
5 burrito size flour tortillas
⅔ cup salsa
1 Serrano or jalapeno diced
1 teaspoon dried oregano
2 Tablespoons vegetable oil, divided
1½ teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Sauce
1 eight oz can green chili salsa
1 cup chicken broth
2 cloves garlic
3 Tablespoons chopped onion
2 Tablespoons vegetable oil
1 Tablespoon chopped cilantro
½ teaspoon sugar
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon oregano
For full recipe go to
Guy Fieri's Top Notch Top Round Chimichangas | Guy Off the Hook | Food Network
Guy goes to Chimichanga City with these deep-fried tortillas filled with tender top-round beef!
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Top Notch Top Round Chimichangas
RECIPE COURTESY OF GUY FIERI
Level: Advanced
Total: 3 hr 50 min
Prep: 20 min
Inactive: 1 hr
Cook: 2 hr 30 min
Yield: 10 servings
Ingredients
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon all-purpose flour
2 tablespoons canola oil
3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
2 yellow onions, chopped
3 teaspoons seeded and minced jalapenos
2 tablespoons chopped garlic
2 1/4 cups beef broth, plus extra if necessary
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup lime juice (about 3 limes)
1/2 cup chopped fresh cilantro leaves
4 to 6 cups corn oil
10 (11-inch) flour tortillas, steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream
1/2 cup seeded and diced tomatoes
1 avocado, diced
In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through.
Remove from heat and allow to cool.
Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it.
Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
Cook’s Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in a damp paper towels, then fully cover with foil. Place in 250 degree F oven to warm them up.
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Guy Fieri's Top Notch Top Round Chimichangas | Guy Off the Hook | Food Network
CHIMICHANGAS | Cheesy Chicken Chimichangas | How To Make Chimichangas
Today I am making crunchy crispy chicken chimichangas. This filling is versatile and so are the toppings. You can freeze and store for later use and also bake them in the oven.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️SOFT FLOUR TORTILLAS
INGREDIENTS
1 to 1 1/2 lb cooked seasoned chicken
6 to 8 oz shredded cheese of choice
4 oz can green chiles (drained)
8 to 10 large flour tortillas
DIP
1 small avocado
1 cup Mexican table cream (sub with sour cream and water)
2 Tbsp chopped pickled jalapeños
2 Tbsp jalapeño liquid
1 to 2 Tbsp ranch seasoning
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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