Chicken Chimichanga Recipe

Chicken Chimichanga Recipe

Mexican chimichangas are an excellent starter. They are perfect for your appetite to make you look forward to the main course, and in addition to that, it is very popular for its incredible flavour. It is a dish that will delight young and old alike, they exist in an infinity of styles and flavours according to the region in which they are prepared.

Today at Pakladies.com we will teach you step by step how to make delicious chicken chimichangas with cheese. I cooked them in air fryer but you can also bake or deep fry. It’s totally up to you.

Chicken Chimichanga Recipe

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Ingredients to make Chicken Chimichanga:

1. Boneless Chicken Thighs – 500 gm
2. Salt – 1/4 tsp
3. Black pepper – 1/4 tsp
4. Oil – 1 1/2 tbsp

Ingredients for Chimichanga Marinade:

1. Tomato – 3 to 4
2. Garlic cloves – 4 to 5
3. Onion – 1 medium
4. Paprika – 1/2 tsp
5. Oregano – 1/2 tsp
6. Cumin powder – 3 tsp
7. Cayenne powder – 1/2 tsp
8. Red chilli flakes – 1 tsp
9. Red chilli powder – 1 tsp
10. Whole dry cayenne pepper – 1 tsp
11. Salt – 1 pinch

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Chimichanga filling:

1. Tortilla – 6
2. Shredded chicken
3. Canned black beans (pinto bean, black beans, red beans)
4. Shredded mozzarella cheese

Chimichanga Serving:

1. Sour cream in lime
2. Pico de gallo
3. Guacamole

Method:

• In a blender, add all above marinade ingredients and blend well. Set aside.
• Then apply salt and pepper on chicken thighs. Heat up 1 1/2 tbsp of oil in a wok and sear from both sides until the chicken has a nice colour on both sides. Pour chimichanga marinade, cover and cook on low heat until the chicken is tender for about 30 minutes.
• Then remove the lid and cook until water dries. Then shred the chicken with fork or chop it well.
• Once our chicken is ready, we can assemble the Mexican chimichangas. To do this, we take a flour tortilla and in the centre of it we place a little of the shredded chicken, beans, cheese, as you can can see in the video.
• Now we fold the edges towards the centre in order to wrap the filling. To hold these edges and so that our chimichanga does not lose its shape, apply flour paste (as we already prepared for samosas).
• Apply oil with brush and place them in an air fryer for 15 minutes on 200C. Change sides after 7 minutes.
• You can cook in frying pan, with previously heated oil, and fry until it’s golden brown. Remove them from the oil and place them on absorbent paper to remove excess fat.
• You can bake them in oven for 15 minutes on 180C.
• Drizzle sour cream with lime, pico de gallo and Guacamole
• We can enjoyed these delicious chicken chimichangas, a Mexican appetizer. It is perfect. Bon Appetite!

NOTE: Remember that gathering all the ingredients before making the recipe will help us save time in its preparation.