Description

A classic tex-mix dish that is filled with an easy and extremely flavorful chicken filling and topped with a luscious Mexi sauce.

Ingredients

Scale

1 tablespoon vegetable oil
1 onion, diced (about 1 cup)
3 cloves garlic, minced (about 1–1/2 teaspoons)
3 cups cooked chicken, shredded (you can use a rotisserie chicken)
1 jalapeno pepper, finely diced
2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
4 ounces cream cheese
1 (4 ounce) can diced green chiles
1 cup refried beans (about 1/2 of a 15 ounce can)
1/4 cup cilantro leaves, minced (about 1/3 bunch)
2 cups shredded Monterey jack cheese
1 package large (10-inch size) flour tortillas
Oil to shallow fry

Mexi Sauce

1 teaspoon vegetable oil
1/2 onion, diced (about 1/2 cup)
2 garlic cloves, minced (about 1 teaspoon)
2 (4 ounce) cans diced green chiles
1 teaspoon tomato bouillon
1 cup of water
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon cocoa powder
1/4 teaspoon chili powder
Pinch of kosher salt
Pinch of black pepper
1/4 cup cilantro leaves, minced (about 1/3 bunch)

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Instructions

In a large skillet over medium-high heat, add vegetable oil and saute chopped onion and garlic cloves.
Add shredded chicken and jalapeño and cook for 2-3 minutes to heat through.
Stir in the cumin, chili powder, salt, smoked paprika, and black pepper.
Add the cream cheese, diced green chiles, and refried beans and stir until well incorporated.
Remove pan from heat and stir in cilantro. Taste and adjust seasoning as desired. Let filling cool for about 5-10 minutes.
Warm the tortillas in the oven or microwave so they are easier to manipulate.
Arrange a tortilla on a workspace, place a generous 1/2 cup of filling in the lower middle of the tortilla.
Sprinkle some Monterey jack cheese on the filling.
Fold the bottom third of the tortilla up over the filling and hold, fold in the left and right sides to enclose the filling. Roll the bottom of the tortilla with the filling up until the whole wrapper is enclosed and secure the flap with a toothpick. Set aside and repeat with the remaining tortillas.
In a 12-14” heavy saute pan, add oil to equal just over 1”. Heat oil to 350°F-375°F. This will take 3-5 minutes so be patient and check the oil temperature with a thermometer.
Prepare a dish with several thicknesses of paper towels.
When the oil is to temperature, carefully add several chimichangas to the hot oil and fry until golden brown. Using a pair of tongs, turn each chimichanga over and cook the other side until golden brown.
Remove each chimichanga from the oil when the desired color and allow to cool on the paper towels.
Allow the oil temperature to rebound to the correct temperature before adding the next batch. Carefully add more oil as needed.
When all the chimichangas are cooked turn off the heat under the oil and allow the pan and oil to cool completely before discarding the oil in a sealed container.
Meanwhile, prepare the Mexi sauce by heating 1 teaspoon of vegetable oil in a small saucepan and sauté the onion and garlic until fragrant.
Add the 2 cans of diced green chiles and cook over medium-high heat for 3 minutes. Add the tomato bullion, water, sugar, cumin, cocoa powder, chili powder, salt, and pepper and cook for 2 minutes more.
When slightly thickened, transfer sauce to a blender and add the cilantro. Blend until smooth.
Serve Mexi sauce with the chimichangas and garnish with sour cream, fresh salsa, and guacamole.

Notes

Warming the tortillas before wrapping the chimichangas will make them much easier to work with and less likely to tear.

Remove the toothpick use to secure the chimichangas before serving.

Control the temperature of the oil by turning the heat of oil down if the oil begins to get too hot.

Don’t pour used oil down the disposal to discard it, put it in a sealed container instead.

Nutrition

Serving Size: 1 chimichanga