Wednesday, February 16, 2011

Chicken Chimichangas

Since living here in Bristol, England, people have asked me what food I miss most from back home.  Well of course I miss some of my mom's good homemade cooking, nothing can beat that, but besides that there are a couple of things I miss - Mexican and good Sushi.  Yes I know a weird combination but it's what I like.  There are a few sushi places here but they don't even compare to back home, not quite as many choices for rolls.  That is next on the list to make.  No Mexican restaurants here though.  Sometimes I just feel like going out and looking at a menu full of tacos, chimichangas, burritos and sides of refried beans and rice.  And to top it off would be some salt, tequila and lime.
I make tacos every now and then but I wanted something different.   So as my mouth watered for weeks I browsed through the world wide web and came upon the food blog and found a chimichanga recipe.  It looked delicious and I couldn't wait to give it try.  I made a few changes so here is my version.

Chicken Chimichangas
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 onion chopped
4 cloves garlic minced
1 green chili chopped finely (I left the seeds in mine but remove for less heat)
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh coriander (cilantro)
3 chicken breast - shredded or cut into cubes
1/4 cup sour cream
1 - 15-ounce can refried beans
4 - 10-inch flour tortillas
1 cup shredded cheese (I used irish cheddar extra mature and double gloucester since there is nothing here like a montery jack)

Shredded lettuce
Sour cream
Spring onions
Shredded cheese

I wanted shredded chicken, chunks would work just fine too, so I baked the chicken breast at 375º F for 15-20min or until done.  Take 2 forks - with 1 of them hold the chicken breast down and the other start to pull/tear the chicken away lengthwise.

Next preheat the oven to 450º F.  Melt the butter with 2 tablespoons of vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet and add the onion, garlic and green chili.   Cook over medium-low heat until soft.  Add the chili powder, cumin, cinnamon and 1 teaspoon salt, give a stir for about 30 seconds to let the flavors come together.  Add the tomato and coriander and cook for a few minutes. Stir in the chicken and sour cream cooking until warmed.  Remove from heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread approximately 2 tablespoons of refried beans down the center of each tortilla (depending on how big they are), leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese.  Be careful not too add too much filling.  Fold in the ends and roll up.

Place the chimichangas seam-side down on the baking sheet and brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip.

Add toppings of your choice and serve with rice.


  1. Your chimichangas look so much better than mine! Thanks for trying them and the chili - just as you were leaving the comment I was doing a post for a new chicken chili I made - such a coincidence. The ricotta bread you talked about sounds so good - would love it if you shared the recipe.

  2. These really look delicious and would make a perfect meal. You started me thinking. I haven't made these in a awhile and your recipe sounds perfect for my kitchen. I hope you have a great day. Blessings...Mary

    P.S. I'm so glad you liked the lamb shreds. We enjoy the also.