Chicken chimichanga recipe

This recipe is all about preparing Chicken Chimichanga in Mexican style. It takes about thirty minutes for preparation and another thirty minutes to cook the dish. The dish could be served for four people.

Ingredients required

  • 2 1/2 cups of shredded chicken
  • 4 flour tortillas, ten inch each
  • 1 of can refried beans- 15 Oz
  • Mexican rice, for serving v1 white onion, finely chopped
  • 3 cloves garlic, chopped
  • 4 tablespoons of vegetable oil
  • 1/4 cup of sour cream
  • Mexi-sauce, for topping
  • 2 tablespoons of unsalted butter
  • 1 cup of shredded jack cheese
  • 1 jalapeno pepper, diced
  • 1 small tomato, chopped
  • chopped fresh cilantro, 2 tablespoons
  • Shredded lettuce, for topping
  • 1/4 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cumin
  • 1 1/2 teaspoons of chili powder
  • kosher salt
  • Preparation method
  • Preheat the oven to 450 degrees F.

    Melt the butter with 2 tablespoons vegetable oil in a skillet and transfer to a bowl. Heat the remaining 2 tablespoons of oil in the skillet. Add the garlic, onion, and jalapeno and cook for about 3 minutes until it becomes soft. Now, cumin, chili powder, cinnamon, a teaspoon of salt are to be added and toasted for 30 seconds. Toss in the cilantro and tomato and cook for about 2 minutes until the mixture becomes slightly dry. Stir in the chicken and sour cream and warm, remove and keep aside.

    Rim a baking sheet and brush with some of the butter and oil. Two tablespoons of refried beans has to be spread in the center of each tortilla, with a two-inch border on both the ends. Top it with a cup of chicken mixture and 1/4 cup of cheese. Fold the ends and roll up. On the baking sheet put, the chimichangas seam side down and brush with butter-oil and butter. Bake for about 10 minutes per side. After you flip it, brush again. Top with the sauce, lettuce, tomato and cheese. You chicken dish is now ready to be served along with rice and beans.

    Preparation of Mexi- sauce

    Add 2 chopped garlic and 1/2 a cup of chopped onion in a skillet with oil. Add a pinch each of sugar, salt, chili powder, cumin, stir well and let it cook for another thirty seconds. Four ounces of chopped green chilies are to be added, and cooked for two minutes. Add a cup of chicken broth and allow it to simmer until the mixture becomes a puree. Add 1/4 cup of chopped cilantro.

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