CHIPOTLE CHICKEN CHIMICHANGA

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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

1 cup basmati rice
6 -8 ounces boneless skinless chicken breasts
1 tablespoon chipotle chile in adobo
1 teaspoon chili powder
2 tablespoons minced garlic cloves
1 teaspoon salt
1 teaspoon sugar
1 bunch fresh cilantro
1 cup cheddar cheese
3 tablespoons sour cream (optional for each chimichanga)
1 avocado, sliced (optional for each chimichanga)
4 tortillas (jumbo or burrito size)
1/2 cup corn
1/2 cup black beans (whole)
1 lemon
2 limes
2 tablespoons butter (opional)
1 cup low sodium chicken broth
1 tablespoon flour (for tortilla shell glue)
1/4 cup water (for tortilla shell glue)

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).

Qamardin Dal
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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
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These chimichangas were delicious! I will definitely be making them again.


Freddy Irakoze
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I loved the crispy tortilla and the flavorful filling. These chimichangas were a hit with my whole family!


Terrell Timmerman
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I thought the chimichangas were a bit too heavy. I think I'll try making them with a lighter filling next time.


Ripon Bepari
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These chimichangas were a great way to use up leftover chicken. They were also really easy to make.


Dox Knight
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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
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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
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I loved the flavor of these chimichangas! The combination of the chipotle sauce and the chicken was perfect.


Aniyah Newsome
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These chimichangas were a bit too spicy for my taste. Next time, I'll use less chipotle sauce.


Pamela Topping
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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
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I love this recipe! The chimichangas are always a hit with my family and friends.


Liline Paul
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I thought the chimichangas were a bit bland. I added some extra spices to the filling and they were much better.


Moosa Bahai
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These chimichangas were easy to make and tasted delicious! I will definitely be making them again.


Shskih Djdkff
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I made these chimichangas for a party and they were a hit! Everyone loved them. I will definitely be making them again.


Iraneti redfern
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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
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Best. Chimichangas. Ever.


Musa Omotola
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Amazing recipe! My husband and I loved these chimichangas. They were crispy and flavorful. The chicken was juicy and tender.


Sohag Sd Sohag Sd
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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.


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