Cheesy Chicken Chimichangas
Author: What's-4-Chow
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4
Chimichangas are pockets of food pleasure. Filled with a variety of different fillings, this recipe is for spicy, cheesy chicken chimichangas.
Ingredients
- 4 Deboned, skinless chicken breasts
- 2 Jalapeño chillies, deseeded and finely chopped
- 2 Medium onions finely chopped
- 4 Garlic cloves finely chopped
- 4 Tsp of basic Mexican spice mix
- 125ml (½ cup) Sour cream
- 100g Monterey Jack cheese (or strong cheddar)
- Salt and pepper to taste
- 12 x 20cm tortillas
Instructions
To Make the Filling
- Finely chop the chillies, onion and garlic
- Thinly slice the chicken breasts across the grain in 2mm slices
- Place the chicken breast into a bowl and mix in the Mexican spice mix thoroughly
- Allow the chicken to stand for 15 minutes
- Heat your pan or wok until smoking hot. Add the chillies, onion and garlic and stir-fry until the onion is translucent and starting to take on color
- Move the onion mix to the side of the pan / wok and add the chicken to the denter of the pan / wok
- Stir-fry the chicken until almost done and combine it with the onion. Stir in the sour cream
- Remove from the heat and stir in the cheese
To Assemble and Cook the Chimichangas
- Lay a tortilla on the work surface. Spoon about 2 tablespoons of the filling into the center of the tortilla.
- Fold in the sides of the tortilla, then the bottom, and the top, to enclose the filling
- Repeat with the remaining tortillas
- Spread a large dollop of butter on the folded side of each tortilla
- Heat your pan and fry the parcels butter-side-down until golden and crisp, before turning over and frying the other side
- Serve the chimichangas hot with sour cream topping and classic tomato salsa
