Best Creamy Green Chile Chicken Burritos Or Chimichangas Recipes

GREEN CHILI CHICKEN CHIMICHANGAS

Steps:

• Heat the oven to 375 degrees F. Season the chicken breasts with salt and pepper then set in a pan and bake for about 20-25 minutes until they are 165 degrees F. when tested with an instant-read meat thermometer. Remove from the oven and cool enough to shred the meat with a couple of forks. Alternatively, you can use leftover chicken or even a rotisserie chicken.
• In a large skillet over medium-high heat, saute the chopped onions in two tablespoons of oil for 2-3 minutes over medium-high heat just until they start to soften. Add the diced green chilies and cook for another minute.
• Sprinkle the flour, cumin, salt, and garlic powder over the onions and green chilies and stir, cooking for about 30 seconds before adding the green chili salsa or salsa verde, shredded chicken, and chicken broth, then stirring to combine.
• Cook for about 5 minutes until the mixture has thickened and the shredded chicken has absorbed the juices, then remove from the heat.
• To make each chimichanga, warm the tortillas so they are pliable, then scoop a generous amount (about 1/2 cup) of the green chili chicken filling onto each tortilla. Fold in both sides and the bottom of each tortilla over the chicken filling, then rolling it up just like you would a burrito, tucking in the sides to create a tight packet. Secure with toothpicks.
• Heat a large skillet with enough oil to cover the bottom of the pan over medium-high heat. You can deep fry the chimichangas if you want, but I find that about 1 cup of oil is more than enough to pan-fry all of my chimichangas this way. Working in batches, carefully place 3-4 chimichangas, seam side down, into the hot oil and fry until golden brown and crispy. Use tongs to carefully flip each chimichanga and fry on the other side until crispy and brown as well.
• Remove the cooked chimichangas from the pan and set on a paper towel-lined plate until all chimichangas are cooked. Remove the toothpicks, then serve the warm chimichangas with all of the fixings.
• Leftovers can be stored in the fridge, although they won't be as good the next day.

GREEN CHILI CHICKEN BURRITOS

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish and set aside.
• In a bowl, combine the diced chicken, cream cheese, green chilis, 1 cup of shredded cheese, and salt. Mix well to combine. Scoop 1/6th of the mixture into the center of a tortilla and flatten slightly. Fold in sides of the tortilla and roll into a burrito. Place in the baking dish seam side down. Repeat with remaining filling and tortillas.
• In a medium saucepan, heat the butter over medium heat until melted. Whisk in the flour and cook until lighly browned. Add in the chicken broth and can of green chili enchilada sauce. Bring to a simmer and cook for two minutes. Pour green chili sauce over the burritos and sprinkle on the remaining cup of cheese.
• Cover baking dish with foil and bake for 30 mintues. Remove foil and bake for 15 mintues. Let sit for five minutes before serving.

CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE

Steps:

• Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
• Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

CREAMY GREEN CHILE CHICKEN BURRITOS OR CHIMICHANGAS

Steps:

• Cook chicken any method you prefer and chop into small pieces or shred. This may be done in advance and then heated in the sauce. Heat green enchilada sauce, 1/4 cup water and cream cheese until blended and hot.
• Place chicken pieces on tortillas and spoon sauce over the meat or add chicken to sauce and bring mixture to a boil. Spoon chicken sauce mixture onto tortillas.
• Roll tortillas with chicken sauce mixture. Put cheese on top and heat in microwave for about 30 seconds to melt cheese. Put sour cream on top and serve.
• For Chimichangas: fry rolled (ends folded in) in pan with hot oil. Top with a little extra sauce and cheese.
• For Enchiladas: place rolled up tortillas with chicken mixture in a baking pan with some sauce in bottom, and extra sauce and cheese on top. Heat until cheese melts. I usually serve this meal with shredded lettuce on the side and refried beans or rice.

CREAMY CHICKEN CHEESE CHIMICHANGAS WITH GREEN CHILE SAUCE..

Steps:

• Place 1lb. or approx.4 large chicken breast in broth to cook till fork tender.
• Drain,but reserve 1 cup broth.
• When cool to handle,cut into 1/4"-1/2" diced pieces.
• Add first 8 ingredients to pot and cook to melt cheese and well blended.
• Heat tortillas.Preheat oven 400.
• Place 1/3 cup filling on each and roll ends and sides,to make a rectangle.
• Seams down in pam sprayed 13x9 baking dish.
• Brush tops with olive oil or spray with pam also.
• Bake 25 minutes till browned and crisped.
• In saucepan,pour reserved broth.
• 1/4 cup flour,1tsp chicken bouilion,and 1 1/2 tsp cumin whisk,till blended.
• Add 1/2 cup milk whisking till smooth and thickened. Add 4oz can diced green chiles.Pour spoonfuls of sauce over chimichanga when ready to serve.I added cooking chicken and sauce to prep time.Sauce should resemble in thickness of a gravy.

GREEN CHILI CHIMICHANGAS

Steps:

• Mix gravy, chiles, and beef in a bowl.
• Put about 1/2 cup mixture in tortilla and roll up burito style (they roll better if warmed slightly).
• Fry until golden brown.
• Can be topped with your favorites such as sour cream, guacamole, lettuce, tomatoes, salsa, etc.