Chicken seasoned in chipotle adobe and other herbs, with Basamati lime cilantro rice, yellow corn and black beans cooked in lemon juice and cilantro. All stuffed into a tortilla shell with cheese and sour cream, then grilled into a chimichanga. I have also used turkey meat as well as grilled flank steak and its all fun to play with.
Provided by Mardimus
Categories Chicken Breast
Time 30m
Yield 5 chimichangas, 2-4 serving(s)
Number Of Ingredients 20
Steps:
- rinse basamati rice in cold water and drain.
- soak basamati rice in water for ten minutes.
- drain rice and place in low heat skillet.
- add 1/2 cup of minced fresh cilantro, 1 squeezed lime juice and 1/2 squeezed lemon juice to the rice in the skillet.
- add salt and sugar and cook rice on low level heat till aromatic.
- place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time.
- cut chicken into bite sized pieces and set aside.
- in a small mixing owl whisk together minced chipotle peppers, cumin, chili powder, 1 whole lime juice, 3 tbs of minced cilantro and chicken broth.
- sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings.
- cook for 5 minutes.
- next add chicken and cook for about 8 minutes (no pink in center of chicken pieces) or until all broth has been evaporated.
- mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet.
- cook for 3-5 minutes or until all liquid has been evaporated.
- place tortilla shells in between two damp paper towels and microwave for 20 seconds.
- place warm tortilla on plate and add 4-5 tbs of cooked basamati seasoned rice, 1 scoop of chicken/corn/beans mixture, top with cheese, avocado and or sour cream.
- in a small bowl mix together water and flour (very runny/liquid) and wet the ends of the tortilla shell (I use a basting brush).
- fold the sides of the tortilla over in a wrapping form.
- fold corners in and then the ends over the end so that all flaps are on the same side as the first fold.
- heat skillet with butter on medium heat and carefully slide filled tortilla shell with folds and flaps down onto the heated skillet.
- let stand for 2 minutes and then check to see if all the seams have been glued together.
- flip and cook another two minutes.
- top with your choice of salsa (i use peach pineapple or a mango pineapple).
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Qamardin Dal
[email protected]I thought the chimichangas were okay. They were a bit bland for my taste. I think I'll try adding some more spices next time.
Tayyab Sian
[email protected]These chimichangas were delicious! I will definitely be making them again.
Freddy Irakoze
[email protected]I loved the crispy tortilla and the flavorful filling. These chimichangas were a hit with my whole family!
Terrell Timmerman
[email protected]I thought the chimichangas were a bit too heavy. I think I'll try making them with a lighter filling next time.
Ripon Bepari
[email protected]These chimichangas were a great way to use up leftover chicken. They were also really easy to make.
Dox Knight
[email protected]I've made these chimichangas for my family several times and they always love them. They're so easy to make and they taste amazing!
Aldas Vaitaitis
[email protected]The chimichangas were good, but they were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Majnoon Hejran
[email protected]I loved the flavor of these chimichangas! The combination of the chipotle sauce and the chicken was perfect.
Aniyah Newsome
[email protected]These chimichangas were a bit too spicy for my taste. Next time, I'll use less chipotle sauce.
Pamela Topping
[email protected]I've tried this recipe a few times and I've never been disappointed. The chimichangas are always crispy and flavorful. I highly recommend this recipe!
Dickson Abrodedzi
[email protected]I love this recipe! The chimichangas are always a hit with my family and friends.
Liline Paul
[email protected]I thought the chimichangas were a bit bland. I added some extra spices to the filling and they were much better.
Moosa Bahai
[email protected]These chimichangas were easy to make and tasted delicious! I will definitely be making them again.
Shskih Djdkff
[email protected]I made these chimichangas for a party and they were a hit! Everyone loved them. I will definitely be making them again.
Iraneti redfern
[email protected]The chimichangas were good, but I found the filling to be a bit dry. Next time, I'll try adding some more salsa or guacamole to the filling.
Bymbaa bymbaa
[email protected]Best. Chimichangas. Ever.
Musa Omotola
[email protected]Amazing recipe! My husband and I loved these chimichangas. They were crispy and flavorful. The chicken was juicy and tender.
Sohag Sd Sohag Sd
[email protected]I've made Chipotle Chicken Chimichangas multiple times since I found this recipe. They are so easy and flavorful! I love that you can customize the spiciness by adjusting the amount of chipotle sauce you use.