|2 servings||calories per servings 670||protein serving 60 g||carbs per serving 54 g||total fat per serving 23 g|
Chimichangas are plump tortilla packages filled to the brink with succulently seasoned chicken and vegetables. In this recipe, we bake them instead of frying, which shaves away the heaviness of a traditional chimichanga without sacrificing any zesty, spicy flavor. If at first you don’t manage to use the entire filing (it may take practice to fill them), serve any leftovers hot, on the side.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||54 g|
|Dietary Fiber||7 g|
Preheat the oven to 400 degrees F.
Remove chicken from packaging and place in a skillet. Cover with 3 cups water, and season with 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until cooked through, about 10 minutes. Let chicken cool in the liquid.
While chicken cooks, prepare your mise en place: Peel, halve and radially slice onion into thin wedges. Use a fork to remove chile from adobo sauce, reserving sauce for later use. Place chile on a small plate and, holding it with the fork, chop finely (this will prevent you from needing gloves, as you won’t touch it with your bare hands). Remove and discard and tough mushroom stems; chop caps and tender stems. Core lettuce, and thinly slice. Quarter grape tomatoes.
Remove the chicken from the cooking liquid, and shred it. Discard liquid (or reserve for another use).
Return skillet to stove over medium-high heat. Add 1 teaspoon cooking oil, onion, chipotle pepper (this will yield a slightly spicy dish; if you less heat, use half or less), 1 teaspoon reserved adobo sauce (or less for a less spicy dish), canned tomatoes and oregano. Cook until the onions have begun to soften, about 4 minutes. Cover, reduce heat to medium-low, and cook until the onions are soft and the sauce has thickened, about 5 minutes more. Stir in chicken, and transfer to a bowl, to cool slightly.
Return pan (no need to wash it) to stove over medium heat. Add 1 teaspoon cooking oil, mushrooms, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, turning mushrooms often, until mushrooms have released their liquid, and then add mushrooms to chicken mixture.
Brush a baking pan with 1 teaspoon cooking oil. Wash and dry the skillet, and set it over medium heat. Place 1 tortilla in the pan, and warm it for 20 seconds on each side. Transfer to a plate, and place one-fourth of chicken mixture in the center of the tortilla. Fold in the top and bottom edges of the tortilla. Fold 1 side over the filling, and roll the chimichanga toward the remaining side to fully enclose the filling in the tortilla. Place the chimichanga, seam side down, on the oiled pan. Repeat with each tortilla.
Lightly brush the tops of the chimichangas with remaining 1 teaspoon oil (if you don't have a pastry brush, gently rub the oil over the chimichangas with your fingers). Place baking pan in oven, and bake chimichangas, turning them over halfway through until they're golden and crispy on both sides, 18-20 minutes.
Divide lettuce between 2 dinner plates. Top with the hot chimichangas. Garnish with tomatoes, and place a dollop of sour cream on the side. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...