Chicken Chimichanga is an excellent dish from the Mexican cuisine. It is popularly known as Chimichanga or chimmy chonga which is a deep fried burrito that is extensively prepared in Southwestern U.S. cuisine, Tex-Mex cuisine and the Mexican states of Sinaloa and Sonora.
Chicken Chimichanga is typically prepared by filling a flour tortilla with a wide range of ingredients like rice, cheese, machaca, carne adobada or shredded chicken and is folded into a rectangular package. This is then deep fried and served accompanied with salsa, guacamole, sour cream or cheese. There is also another variant where the chimichangas, which are similar to normal burritos, served with cheese sauce, guacamole, and tomato.
The amazing thing about chimichangas is that they can be filled with almost anything – even vegetables if you must. Sources say that many, many, years ago, in Tucson, Arizona, a cook accidentally dropped a burrito into a deep fryer. Since it was too late to save, she let it fry, and decided to have it for lunch.
When one of the other cooks asked her what it was, she called it a "thing-a-ma-jig," which in Spanish translates to chimichanga. Yes, with one serendipitous splash into the fryer, the chimichanga was born. While traditionally deep-fried, the home version uses the oven for a much easier and lower-fat variation. This Mexican inspired dish is an excellent way to use leftover chicken.
Apart from deep frying, these Chimichangas are also oven browned making them a healthful choice compared to traditional offerings. Making the Chicken chimichangas requires a little extra effort but they are definitely worth preparing. Tortillas are filled with a mixture, rolled, and then fried in oil.
The filling mixture consists of ingredients such as chicken, rice, refried beans, and black olives. After the chimichangas are fried they are topped with an avocado mixture. This mixture is very similar to guacamole. Try using both the sour cream and guacamole mixture as they are very important to the overall flavor of this dish.
To prepare this delicious and appetizing Chicken Chimichanga, follow the below instructions:
In a medium saucepan combine 1 ½ cup chicken broth, 1 cup uncooked long grain white rice, ½ cup enchilada sauce, and 1 ½ diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in 4 cups shredded cooked chicken and mix well.
Heat 4 cups refried beans in a saucepan over low heat until they stir easily. Heat 6 (12 inch) flour tortillas in a large skillet or in the microwave so that they fold easily. Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, 1 pound shredded Monterey jack cheese, and 1 can sliced black olives.
Roll up the tortillas¸ while tucking in the sides. Secure the wrapped tortillas with a toothpick. Heat some vegetable oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels. To make guacamole or Avocado topping, in a medium bowl mash together 3 peeled and pitted avocados and 2 tablespoons lemon juice.
Stir in ½ cup finely chopped cilantro, 3 diced green onions, ¼ cup jalapeño peppers, and 1 diced tomatoes. Top chimichangas with 2 cups shredded cheddar cheese, guacamole and sour cream. Chicken Chimichanga is simply a burrito filled with beans, beef or chicken and deep fired. You can also make crispy tortilla chips and re-fried beans at home. Enjoy this dish served with Mexican rice.