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authentic chimichanga recipe

So leftovers can be frozen for two months, not two weeks, right? Just watch them, when they’re slightly brown they’re ready to come out. Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. Crisp tortilla's filled with perfectly seasoned savory chicken and topped with salas, sour cream, guacamole and served with your favorite Mexican Sides. Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine. The leftover’s are really good to and they can be frozen for up to two months in a Ziploc baggie. Set aside and cool slightly. Fold opposite … Add onions and jalapenos and saute for 4 to 5 minutes. SIGN UP FOR MY FREE EMAIL NEWSLETTER AND NEVER MISS ANOTHER DELICIOUS FAMILY-FRIENDLY RECIPE, 5 lbs cooked shredded chicken and the juices (make sure you salt it during cooking) (the directions for how I cook mine are up in the post). Take off of heat and begin preparing chimichangas by filling tortillas. Melt margarine in a small skillet over low heat. Add in chicken and juices (if you do not have very many juices from your chicken add a little chicken broth), continue cooking for 5 minutes or until mixture thickens. No way were eating 6 lol. The Tortillas will bend easier if you warm them a little bit in the microwave. But it is SOOO worth it. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Get started here or search my archives below. They won’t have the same crunch if you make them the day before, but they will still taste amazing! These are winners. I just leave them in the package and put them in for 30-45 seconds. I made them last night and I liked them and so did my husband, which was a big surprise. With Cinco De Mayo coming up I thought it was only right to share the recipe with y’all. Oven Baked Spanish Rice, Pico De Gallo, Guacamole and Homemade Refried Beans. Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese. Thanks! If you love mexican food, or just want to impress someone, you must make these for them. Depending on the size of tortilla you use this recipe makes about 24-36 chimichangas which is why I usually reserve making these for parties or when we have company over. Seriously they are top notch and really authentic people! You’re gonna love them and so will anyone you serve them too. Place folded side down. 13 %, tablespoons vegetable oil, plus 8 cups for frying, lbs cooked chicken breasts, shredded while warm. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook chicken breasts in frying pan until tender and no longer pink. Thaw overnight in the fridge, then re-toast them in a hot skillet or in the oven. In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Fantastic recipe. Cook mixture for about 5 minutes, or until heated through. Allow to rest for a few minutes before chopping. Your email address will not be published. Fold opposite sides over filling and roll up like a burrito. You mentioned you cooked your chicken the day before, what temperature do you have the oven set to? Add the shredded chicken. Hi, I'm Maria. Stir in the green chiles. My family absolutely loves this easy Chicken Chimichangas recipe! If you want to bake them you can spray them generously with cooking spray or brush them with canola oil. The whole family loves them. Yummy stuff! Remind everyone to remove the toothpick before eating.

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