Get ready to embark on a culinary adventure south of the border! Our curated collection of chicken chimi recipes will tantalize your taste buds and transport you to the vibrant streets of Mexico. Discover the art of preparing these delectable fried burritos, generously filled with tender chicken, a symphony of spices, and a gooey cheese pull that will leave you craving more. Whether you prefer the classic chimi, smothered in a rich and flavorful red or green sauce, or the tantalizing flavors of a poblano cream sauce, we have something to satisfy every palate. Each recipe is carefully crafted with detailed instructions, ensuring that even novice cooks can create these restaurant-quality dishes at home. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to the heart of Mexican cuisine with our irresistible chicken chimi recipes.
Here are our top 8 tried and tested recipes!
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
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.
SOUTH-O-THE-BORDER ESSENTIALS:CHICKEN CHIMICHANGAS
I love a good chimichanga... all that yummy pulled chicken and gooey cheese, lovingly wrapped up in a flour tortilla, fried to perfection, and then covered in a perfect white sauce. So yummy. FYI: I've included recipes for the pulled chicken, and the yummy white sauce. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 20m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Lay a flour tortilla on a clean surface and lay half of the pulled chicken straight down the middle.
- 4. Chef's Note: Leave enough room at the ends for the folding process.
- 5. Place half of the cheese on top of the chicken.
- 6. Begin by rolling one side of the tortilla up and over the filling.
- 7. Tuck in both sides
- 8. Finish by continuing the roll, so that the seam side is down.
- 9. Add the grapeseed oil to a sauté pan, and heat to 350f (175c).
- 10. Chef's Note: The oil should be deep enough to cover half the height of the chimichanga.
- 11. Add the chimichanga to the hot oil, seam side down.
- 12. Cook until nice and brown, about 2 - 3 minutes per side.
- 13. Chef's Tip: If you are cooking these in batches, warm your oven to 250f (120c), and then put the finished ones in the oven, while the others are cooking.
- 14. PLATE/PRESENT
- 15. Place on a nice plate and cover with some spicy white sauce, and maybe some Mexican rice. Enjoy.
- 16. Keep the faith, and keep cooking.
- 17. ADDITIONAL RECIPES
- 18. Spicy Mexican White Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-spicy-mexican-white-sauce.html
- 19. Spicy Pulled Chicken: https://www.justapinch.com/recipes/main-course/chicken/south-o-the-border-essentials-spicy-pulled-chicken.html
SOUTH OF THE BORDER CHICKEN CHILI
For a change from the typical chili, try chicken chili with two types of beans, corn and tomatoes. It's a quick and easy one-pot dinner Photo credit: Ali Ebright from Gimme Some Oven.
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.
- Stir in Seasoning Mix, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.
Nutrition Facts : Calories 289 Calories
SOUTH-O-THE-BORDER ESSENTIALS:SPICY PULLED CHICKEN
Okay, you've got a hankering for some pulled-chicken tacos, or perchance a nice chimichanga; however, you don't want to put some chicken into the slow cooker and wait 5 or 6 hours for it to be ready for pulling. You want it good, and you want it fast... You want it NOW!!! Well, here you go... Great tasting spicy pulled...
Provided by Andy Anderson !
Categories Chicken
Time 45m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Season the chicken on both sides with salt and pepper.
- 4. Add the oil to a large, heavy-bottom pot over medium-high heat (I prefer a Dutch oven).
- 5. Add the chicken to the pot.
- 6. Slightly brown on both sides, about 2 minutes per side.
- 7. Chef's Tip: We are not trying to sear the chicken, just give it a bit of color.
- 8. Add the salsa and the lime juice to the pot.
- 9. Allow the mixture to come up to a simmer.
- 10. Reduce the heat to medium, and then cover.
- 11. Chef's Note: Allow the dish to cook at a slow simmer, for 30 to 45 minutes, or until the chicken can be easily shredded.
- 12. Chef's Note: Halfway through the cooking process, turn the chicken pieces over.
- 13. Allow the chicken to cool, and then remove from the bone, shred, and return to the sauce.
- 14. PLATE/PRESENT
- 15. Use this chicken in any dish that requires shredded Mexican chicken. Enjoy.
- 16. Keep the faith, and keep cooking.
CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
SOUTH OF THE BORDER CHICKEN
This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.
Provided by iewe7726
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
- Spread the rice in a greased 9x9 pan.
- Top with peppers and chicken.
- Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
- Bake 350 degrees for 25-30 minute.
CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE
I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.
Provided by SSTRAWDER
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 21
Steps:
- Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
- Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 33.3 g, Cholesterol 72.2 mg, Fat 30 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 11.6 g, Sodium 1042.6 mg, Sugar 1.5 g
CHIVICHANGAS DE MACHACA (STEWED BRISKET AND CHEESE CHIMICHANGAS)
Teo Diaz grew up eating chivichangas, or small burritos typically filled with stewed meat, almost every day in San Luis, Arizona, just miles from the U.S.-Mexico border. His single mother would prepare a dozen or more of them early each morning before heading out to pick and pack produce in the fields of nearby Yuma, wrapping them individually in aluminum foil and leaving them on the counter for her six children to eat throughout the day. Now the chivi, as he calls it, is one of the most beloved items on the menu at his tiny downtown Los Angeles taqueria, Sonoratown. The kitchen is too small for a stove, so he simmers brisket in an industrial-sized rice cooker before shredding it and cooking it a second time with fire-roasted chilies, tomatoes, and heaps of grated cheese. The result, wrapped in a fragrant, chewy handmade tortilla, is perfectly spiced and mouthwateringly unctuous. Everyone will want seconds.
Provided by Samin Nosrat
Categories dinner, lunch, snack, burritos and nachos, project, main course
Time 4h
Yield Makes enough filling for about 12 chivichangas
Number Of Ingredients 16
Steps:
- Place brisket, onion, garlic, salt, coriander, cumin, black pepper, cayenne, garlic powder and onion powder in a 4- or 5-quart pot or Dutch oven. Add 3 cups water and cover pot. Bring to a boil, then reduce heat and simmer for 3 hours or until meat is tender when pierced with a fork.
- If using a charcoal grill, fill a chimney starter with charcoal and light. When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of grill. Set grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high. If using a broiler, turn oven to broil setting.
- Grill tomatoes and peppers over medium-high heat (or broil) rotating from time to time, until skins are evenly blistered and charred, about 20 minutes. Place into a metal bowl and seal with plastic wrap. When cooled, peel tomatoes and peppers and discard skin and stems. Use your hands to crush tomatoes and peppers into a rough salsa in the bowl. Set aside.
- When tender, remove meat from pot and set aside. Discard onion, garlic, and all but 1 cup cooking liquid. When meat is cool enough to handle, shred thoroughly, scraping off any fat and setting aside as you go. Finely chop the fat and add back into meat.
- Return pot to stove and set over medium heat. Add meat, fat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust seasoning with salt as needed. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes until thick and unctuous.
- To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then pull the edge of the tortilla back toward the top of the filling to create a tight cylinder of filling. Fold both sides of the tortilla in, then tightly roll the chivichanga toward the top of the filling to yield a small, rectangular burrito.
- Stoke grill or preheat griddle or skillet to medium-hot. Cook the chivichangas for about 2 minutes per side until evenly crisp and golden brown. Serve hot with sliced radishes and wedges of lime.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- To make the chicken filling, you can use either boneless, skinless chicken breasts or thighs. If using chicken breasts, be sure to pound them thin before cooking so that they cook evenly.
- To make the chimichangas easier to roll, use large flour tortillas. You can also use corn tortillas, but be sure to warm them up first so that they are pliable.
- To prevent the chimichangas from sticking to the pan, use a non-stick skillet or lightly grease a regular skillet with cooking spray.
- Serve the chimichangas with your favorite Mexican toppings, such as salsa, guacamole, sour cream, and shredded cheese.
Conclusion:
Chicken chimichangas are a delicious and easy-to-make Mexican dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or for a party appetizer. With a few simple ingredients, you can create a delicious and satisfying meal that will leave you wanting more.
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