Best 5 Kaccys Chimichangas Recipes

CHIMICHANGAS

Steps:

• In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

KACCY'S CHIMICHANGAS

Steps:

• Preheat oven 400°.
• Sauté onions, garlic and jalapeños until onions are soft.
• Add meat, brown and season; drain.
• Set aside in warm place.
• In a large mixing bowl, combine Velveeta cheese, milk (if using cheese and milk), soup, canned diced tomatoes and green chiles; mix well.
• Microwave on high for 6 minutes, stirring every 2 minutes until melted.
• Spray 9x13-inch baking dish with Pam.
• Warm each tortilla in microwave for 30 seconds or so (makes them easier to work with).
• Place a tortilla on plate then add another tortilla on top of it, lapping it half way, as to make the tortilla longer.
• Spoon beef in middle of tortillas, roll and place seam side down, in baking dish; continue until mixture is done (I make 4 large).
• Pour a portion of sauce over tortillas; place in oven for 10 minutes (just to warm).
• Remove from oven and place a dollop of sour cream and guacamole on each individual chimi.
• Garnish with lettuce and tomato.
• You can also prepare on individual plates.
• Just place chimi on plate pour cheese sauce over it and place in microwave for a couple of minutes to warm.
• Dollop and garnish.
• I use the remainder of cheese sauce to mix with my salsa.
• Makes a good queso (cheese dip).

KACCY'S CROCK POT ENCHILADA CASSEROLE

Steps:

• Blend tomatoes with onion and garlic in blender.
• Pour in medium saucepan.
• Add pepper, salt and tomato paste.
• Heat until boiling, then simmer 5 to10 minutes.
• Place 3 tortillas in bottom of crock pot.
• Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas.
• Repeat each layer 2 more times, ending with cheese.
• Cover and cook on low 5 to 6 hours.
• (I usually go 5 hours to keep beef from overcooking).

APPLE CHIMICHANGAS

Steps:

• Place apples, sugar, water, butter, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat. Stir until well blended, then cook, stirring frequently, until apples have softened and mixture has thickened, about 10 minutes. Remove from heat.
• Heat oil in a skillet over medium heat.
• While oil is heating, spoon some apple mixture onto each tortilla and roll up, tucking in the ends, like a burrito. Fry chimichangas in the hot oil until golden, about 2 minutes per side. Serve warm.