Chicken Chimichangas are one of the ultimate comfort foods! Flour tortillas are layered with rice, seasoned shredded chicken and cheese, then they’re wrapped and fried for a perfectly crisp, oh so satisfying texture. Enjoy them straight from the fryer or pair with salsa and guacamole.
Chicken Chimichangas
This easy to create Mexican dish will turn a boring family dinner into a fiesta!
Servings 4
Ingredients
- 1-1/4 Cup Chicken stock
- 1 Tsp Ground chipotle powder
- 1/2 Cup Long grained rice
- 2 Chicken Breasts
- 1 Tbsp Vegetable Oil (+ 3 cups for frying)
- 1 Onion Finely Chopped
- 2 Garlic cloves mined
- 1 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 1 Can Pinto bean rinsed
- 1 Cup Medium cheddar shredded
- 1/3 Cup Cilantro
- 1 Tbsp All purpose flour
- 1 Tbsp Water
- 4 Flour Torillas (10-inch)
Instructions
- In a small saucepan combine ½ cup chicken broth and chipotle powder and rice stir well.
- Over med/high heat bring mixture up to a boil cover and turn heat off. Cook for 5 minutes.
- In a separate pot add 1tbsp of oil and place pot on a med/high stove and bring oil to temperature just before smoking.
- Add onion and cook until softened (about 5 minutes).
- Stir in garlic, chili powder, and cumin cook until fragrant, about 30 seconds add remaining ¾ cup of broth, partially cooked rice, and beans bring to a boil.
- Reduce heat to medium low, add chicken and cook covered until chicken registers 160° and rice is tender (about 15 minutes).
- Transfer chicken to cutting board and let rest for 5-10 minutes.
- Cut chicken into ½ inch pieces and combine with rice and bean mixture, cheddar, and cilantro.
- In large, rimmed pot or Dutch oven add 3 cups of oil.
- Place over med/high heat and bring up to a temperature of 325°
- Whisk flour and water together.
- Stack tortillas on a plate covered and place in a microwave oven for 30 seconds until pliable.
- Work one at a time place ¼ of the chicken mixture in the middle of the tortillas.
- Brush the edges of tortillas with flour paste.
- Wrap top and bottom of tortillas tightly over filling.
- Brush ends of tortilla with paste and fold into centre pressing firmly to seal.
- Place 2 chimichangas, seam side down in oil and fry for 2 minutes turn over and fry for another 2 minutes.
- Remove and place on a wire rack.
- Bring oil back to 325° and fry remaining chimichangas.
- Serve warm
