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Home Dish Mike's Green Chile Chicken Chimmies

Mike's Green Chile Chicken Chimmies

Name: How to cook Mike's Green Chile Chicken Chimmies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Green Chile Chicken Chimmies

The excess garnishments in this dish are meant to create a Taco Salad side dish. This recipe also creates a delicious, stand alone, Stacked Refried Beans recipe. Feel free to smother these chimichangas in my Mike's Easy Chile Verde Sauce.

Ingredient

Food ration :

6 servings

Cooking time :

30 mins

2 can (8 oz)

Roserita Refried Beans

large Chicken Breasts [chopped or shredded]

2 can (4 oz)

Mild Chopped Green Chiles

large Fresh Jalapeño [fine chop - seeds removed]

1 1/2 cup

Mexican 3 Cheese

1/2

large Tomato [chopped]

1/2

White Onion [fine chop]

1/3 cup

Fresh Cilantro [chopped]

1 tbsp

Fresh Garlic [fine chop] Or 1 tsp Granulated Garlic

1 tsp

Ground Cumin

1 tsp

Cayenne Pepper [optional]

1/4 tsp

Mexican Oregano [crushed]

1 packages

McCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]

large Flour Tortillas [slightly warmed in microwave]

1 box

Wooden Toothpicks

1 Bottle

High Heat Cooking Oil

6 cup

Shredded Lettuce

2 cup

Each: Chopped Cilantro - Tomatoes - White Onions

large Chopped Jalapeños [de-seeded]

1 cup

Tub Each: Guacamole & Sour Cream

1 bag

Mexican 3 Cheese Or Queso Fresco

large Jars Red & Green Salsa

Cooking instructions

* Step 1

Lightly sprinkle de-thawed and fat trimmed chicken breasts with ground cumin, garlic powder and black pepper. Slit open the thicker areas of your breasts with a knife for even baking.

* Step 2

On no stick tinfoil, bake chicken breasts at 350° for 40 minutes. Slightly cool and chop [or shread] chicken into bite sized pieces. Note: If your chicken is still pink in color or its juices don't run clear, bake an additional 5 to 10 minutes until fully cooked.

* Step 3

Make sure your veggies in the, "Bean Mixture," category are chopped finely since they will need to soften [cook] in the microwave.

* Step 4

Mix everything in the, "Bean Mixture," category together well and microwave for 3 minutes. Stir well and microwave 3 additional minutes. Place back in microwave and heat for 4 more minutes and let it sit until you're ready to construct your chimichangas.

* Step 5

Chop all garnishments and place back in fridge.

* Step 6

Re-heat your bean mixture until hot if it has cooled down before the next step.

* Step 7

Slightly warm flour tortillas and place hot beans in the center. Do not over fill tortillas. Place cheese on top of beans.

* Step 8

For even distribution of bean mixture, lay out all of your warmed tortillas on the counter and place beans on top.

* Step 9

Fold down top and bottom of tortilla over beans and then fold in the sides. Secure the middle and edges with toothpicks. Make sure there are no openings for beans or cheeses to escape. Repeat process for all 6 chimichangas.

* Step 10

Heat 2" deep oil on high and place 2 chimichangas in your pan toothpick sides down. Do not overload your pan as it will cool off your oil and saturate your burritos. Your bean mixture is fully cooked so you're only browning and crisping your tortillas. Fry chimichangas about 1 minute on each side. Be careful not to burn.

* Step 11

Drain chimichangas on paper towels and serve on a bed of lettuce, [or fresh cabbage if you desire] and top with additional garnishments. These vegetables can also act as a taco salad side dish. REMEMBER TO REMOVE ALL TOOTHPICKS! :0)