Chicken Chimichanga Recipe
Chicken Asado, mushrooms and Colby cheese all wrapped in a flour tortilla and deep fried to a golden brown and topped with our homemade green chile sauce. Served with rice & refried beans.
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Ingredients
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Chicken Asado
Chimichanga Filling
Green Chile Sauce
Sides
Method
Prepare Chicken Asado
- 1
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, sauté until softened, about 5 minutes.
- 2
Add Chicken and Spices
Add the boneless chicken thighs to the skillet. Season with minced garlic, cumin, chili powder, salt, and black pepper. Cook for 8-10 minutes until the chicken is cooked through.
- 3
Prepare Chimichanga Filling
- 4
Mix Filling Ingredients
In a large bowl, combine the shredded chicken mixture with sliced mushrooms and shredded Colby cheese. Mix until well combined.
Assemble and Fry Chimichangas
- 5
Fill Tortillas
Take a large flour tortilla and place a generous amount of the chicken filling in the center. Fold in the sides and roll tightly to enclose the filling.
- 6
Heat Oil
In a deep frying pan, heat oil to 350°F (175°C).
- 7
Fry Chimichangas
Carefully place the rolled chimichangas into the hot oil, frying in batches if necessary. Fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Prepare Green Chile Sauce
- 8
Cook Sauce Ingredients
In a saucepan, combine diced green chiles, chicken broth, heavy cream, garlic powder, and salt. Bring to a simmer and cook for 10-15 minutes until slightly thickened.
Serve
- 9
Plate the Dish
Serve the crispy chimichangas topped with the homemade green chile sauce, accompanied by cooked rice and refried beans.