Chicken Chimichanga

Chicken Chimichanga

Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved.  Well I need more than casseroles to use up all that chicken chimichangaseasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.

 

Chimichangas are my all time favorite Mexican dishes.  I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream.  I mean seriously what’s not to love?  I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas.  I’m so glad I did!  Everyone loved them, including my 4 year old grandson who’s always a very picky eater!

These chicken chimichangas were a delicious way to use up more of that bottle of Carne Asada Seasoning!

I serve this with refried beans and Mexican rice for a filling meal.  I try to make enough for leftovers because everyone loves them, but that’s not always easy.  They’re eaten up in one meal!  My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!

You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild.  We love the hot!

chicken chimichanga
Chicken Chimichanga
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chicken chimichanga
Chicken Chimichanga
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Ingredients
Servings:
Instructions
  1. Mix seasoning, vinegar, garlic powder, and olive oil together and place in a ziplock bag.
  2. Add chicken thighs to marinade and refrigerate for at least 2-3 hours.
  3. Add about 2 tbs. oil into a frying pan and fry chicken until cooked or grill chicken until cooked.
  4. Shred cooked chicken.
  5. Divide shredded chicken into 10 equal parts, do the same with the cilantro
  6. Place 1 portion of chicken and cilantro into the middle of a tortilla, sprinkle with about a tbs of shredded cheese.
  7. Roll into a burrito.
  8. Heat 1 - 1 1/2" of oil in frying pan.
  9. Fry each burrito until all sides are golden brown.
  10. Drain on paper towels.
  11. Serve and garnish which your choice of toppings.
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Delicious Shredded Beef Flautas

Delicious Shredded Beef Flautas

Flautas

 Mexican cuisine is one of my family’s favorites.  We love tacos, burritos, chimichangas, quesadillas, and specially flautas!

What you may ask are flautas.  Well, they’re crispy filled tortillas garnished with shredded cheese, sour cream, guacamole, salsa, and any other favorite toppings.

Flautas, sometimes called taquitos, are very similar to chimichangas which are deep fried burritos.  They can be filled with ground or shredded meat, cheese, beans, or a combination of any of these.

It’s served garnished with sour cream, salsa, cheese, and other toppings.  My favorites are sour cream and extra hot salsa!

In Hawaii there aren’t very many great Mexican restaurants, and only one that I know of offer flautas.  That’s why most of the time we end up making flautas and other Mexican favorites at home.

Flautas can be served as an appetizer or as a main course.  When I serve them as a main course I add a side of rice and beans.  However they’re served they are yummy!

Here’s my recipe, it makes 15 Flautas.

Ingredients:

2 Lbs. Flank Steak

1 Packet Taco Seasoning

1 Tbs. Garlic Powder

1 Cup Shredded Monterey Jack/Cheddar Cheese mix

1 Cup Cilantro – coarsely chopped

15  10″ Flour Tortillas

Oil for frying

Garnishes:  Sour Cream, Guacamole, Shredded Cheese, Salsa

Directions:

Rub taco seasoning and garlic powder all over the flank steak

Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours

Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done

Shred meat.  I use 2 forks to shred the meat.

Place shredded meat into a large bowl.

Add Shredded Cheeses and Chopped Cilantro.

Divide into 15 portions.

Tightly roll each portion in a tortilla.  Each tube should be tightly rolled and round, not flat like a burrito.

Heat oil.

Fry each rolled tortilla in hot oil, turning to brown all sides.

Remove from frying pan and drain on paper towels.

Serve hot with garnishes and sides if desired.

If you liked my Beef Flautas you should try my grandson Dion’s version of Steak Flautas and my Chimichangas!

 

Delicious Shredded Beef Flautas
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Delicious Shredded Beef Flautas
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Instructions
  1. Rub taco seasoning and garlic powder all over the flank steak
  2. Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours
  3. Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done 
  4. Shred meat.  I use 2 forks to shred the meat.
  5. Place shredded meat into a large bowl.
  6. Add Shredded Cheeses and Chopped Cilantro.
  7. Divide into 15 portions.
  8. Tightly roll each portion in a tortilla.  Each tube should be tightly rolled and round, not flat like a burrito.
  9. Heat oil.
  10. Fry each rolled tortilla in hot oil, turning to brown all sides.
  11. Remove from frying pan and drain on paper towels.
  12. Serve hot with garnishes and sides if desired.
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Baked Chimichanga – The Easy Way

Baked Chimichanga – The Easy Way

Chimichanga

Baked Chimichanga smothered in sour cream and topped with jalapenos.

Chimichangas are one of my favorite Mexican dishes.  What is a chimichanga?  In my opinion it’s a fried burrito that Mexican restaurants serve either plain with sides of cheese and sour cream or smothered in some sort of green sauce. I prefer it plain and top it with cheese and sour cream myself.  When I make it at home I like to melt the cheese then smother it with salsa and sometimes guacamole too.

When I have time I make my own filling of shredded or ground beef and roll it in a burrito which I then fry.  But lately since I’ve been babysitting my son’s 16 month old twins time is something I have very little of.  So I look for easier ways to make dinner.  This version is made using frozen burritos.  I know, it’s probably not the healthiest meal, but it tastes good and is filling, and some days that will have to do.

Chimichanga

Baja Cafe Brand

You could make a healthier version by using the organic or all natural brands sold at some grocery and health food stores.  My local grocery store doesn’t stock them and I really don’t have the time to drive to the Wholefoods that’s almost an hour away.  So for us the Baja Cafe brand will have to do.  I do have to add that it’s quite cheap, the bag of 8 burritos cost less than $5.

I used the spicey beef burrito, but you can use any type of frozen burrito you prefer, there’s quite a variety out there.

Chimichanga

Mexican Fiesta Tomatoes

Instead of salsa I topped my burritos with diced tomatoes, the Mexican Fiesta flavor.  I like to use flavored tomatoes for some things as it’s seasoned and I don’t have to fuss with adding my own.  You can also use Rotel or any other brand of diced tomatoes, just remember to spice it up if you’re using just plain ones.

See this meal is pretty simple, it basically has just 3 ingredients.  The third is shredded cheese, preferably the Mexican Blend.

For toppings you can add sour cream, guacamole, and jalapenos.  I know why you may ask would I bother to do all this to a frozen burrito.  The answer is simple, it looks and tastes better than a microwaved burrito!

It doesn’t take that much time to prepare and can be prepped earlier in the day, just don’t bake it until you need to serve it.  The prep time is about 15 minutes, I throw it together when the twins are napping and keep it in the fridge until 30 minutes before dinner.  Pop it in the oven and 20 minutes late I have a nice tasty and filling meal.  If you want to get fancy you can serve it with Spanish rice or refried beans on the side.

Baked Chimichanga
Baked Chimichanga
Print Recipe
Dressed up frozen burritos. Topped with diced tomatoes and melted cheese, this dish is very tasty and filling.
Servings Prep Time
3 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
3 People 15 Minutes
Cook Time
20 Minutes
Baked Chimichanga
Baked Chimichanga
Print Recipe
Dressed up frozen burritos. Topped with diced tomatoes and melted cheese, this dish is very tasty and filling.
Servings Prep Time
3 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
3 People 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Fry burritos in oil until they are golden brown.
  2. Drain fried burritos on paper towel and arrange in a baking pan.
    Chimichanga
  3. Pour can of diced tomatoes over the burritos.
    Chimichanga
  4. Sprinkle Cheese over tomatoes.
  5. Bake in 350 degree oven for 20 minutes or until cheese is melted.
    Chimichanga
  6. Plate 1-2 pieces and top with sour cream, guacamole, and jalapenos if desired.
    Chimichanga
Recipe Notes

You can thaw out the burritos before frying if you prefer, or you can fry them frozen.  Just be careful when frying frozen burritos, the oil tends to splatter.

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