Mike's Green Chile Chicken Chimmies

Name: Mike's Green Chile Chicken Chimmies
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 can (8 oz) Roserita Refried Beans; 3 large Chicken Breasts [chopped or shredded]; 2 can (4 oz) Mild Chopped Green Chiles; 1 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]; 6 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; 3 large Chopped Jalapeños [de-seeded]; 1 cup Tub Each: Guacamole & Sour Cream; 1 bag Mexican 3 Cheese Or Queso Fresco; 2 large Jars Red & Green Salsa

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

6 servings

● For The Bean Mixture
2 can (8 oz)Roserita Refried Beans
3large Chicken Breasts [chopped or shredded]
2 can (4 oz)Mild Chopped Green Chiles
1large Fresh Jalapeño [fine chop - seeds removed]
1 1/2 cupMexican 3 Cheese
1/2large Tomato [chopped]
1/2White Onion [fine chop]
1/3 cupFresh Cilantro [chopped]
1 tbspFresh Garlic [fine chop] Or 1 tsp Granulated Garlic
1 tspGround Cumin
1 tspCayenne Pepper [optional]
1/4 tspMexican Oregano [crushed]
1 packagesMcCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]
● For The Tortillas
6large Flour Tortillas [slightly warmed in microwave]
1 boxWooden Toothpicks
1 BottleHigh Heat Cooking Oil
Garnishments
6 cupShredded Lettuce
2 cupEach: Chopped Cilantro - Tomatoes - White Onions
3large Chopped Jalapeños [de-seeded]
1 cupTub Each: Guacamole & Sour Cream
1 bagMexican 3 Cheese Or Queso Fresco
2large Jars Red & Green Salsa

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Steps

30 mins

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.
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.
3

Make sure your veggies in the, "Bean Mixture," category are chopped finely since they will need to soften [cook] in the microwave.
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.
5

Chop all garnishments and place back in fridge.
6

Re-heat your bean mixture until hot if it has cooled down before the next step.
7

Slightly warm flour tortillas and place hot beans in the center. Do not over fill tortillas. Place cheese on top of beans.
8

For even distribution of bean mixture, lay out all of your warmed tortillas on the counter and place beans on top.
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.
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.
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)
12

If you choose to oven bake these, follow the same instructions but bake at 350° for 30 minutes [or until browned] turning once.
13

Why not make my, "Mike's Easy Chile Verde Sauce," and serve an unforgettable, "Smothered Green Chile Chicken Chimichanga."
https://cookpad.wasmer.app/us/recipes/367872-mikes-easy-chile-verde-sauce

Mike's Easy Chile Verde Sauce
14

Add Chile Verde sauce just before serving. Serve dish immediately. Enjoy!

Linked Recipes

Mike's Easy Chile Verde Sauce

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MMOBRIEN @cook_2891564

on May 05, 2014 18:14

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Chilies Lettuce Jalapeño Onion White Onion Cayenne Chicken Breast Cilantro Textured Soy Protein Pepper Tomato Bean Cheese Tortilla Garlic

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Mike's Green Chile Chicken Chimmies

Mike's Green Chile Chicken Chimmies

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