Crispy Chicken Chimichangas with Green Sauce
Indulge in these Crispy Chicken Chimichangas, inspired by Emeril Lagasse's original recipe. These delectable bundles of flavorful shredded chicken and zesty spices are wrapped in soft tortillas, then deep-fried to crispy perfection. Topped with a vibrant green enchilada sauce and a sprinkle of cheese, they're ideal for family dinners or gatherings. Enjoy this classic dish that brings everyone together at the table, guaranteed to become a favorite in your household!
N/A
Servings
375
Calories
14
Ingredients
Ingredients
Vegetable oil
2 tablespoons (For sautéing)
Vegetable oil
8 cups (For frying)
White onion
1/2 cup (Diced)
Garlic
1 1/2 teaspoons (Minced)
Chili powder
1 1/2 teaspoons (For seasoning)
Chili powder
1/2 teaspoon (For seasoning)
Ground oregano
1/4 teaspoon (For seasoning)
Ground cumin
1/2 teaspoon (For seasoning)
Cooked chicken breasts
1 1/2 lbs (Shredded while warm)
Salt
1 teaspoon (For seasoning)
Black pepper
1/2 teaspoon (Freshly ground)
Chopped green chilies
1 (4 1/2 ounce) can (Drained)
Flour tortillas
8 (10 inch) (Warmed)
Monterey Jack cheese
1 cup (Shredded)
Instructions
1
In a large sauté pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onions and sauté until they soften, about 2 minutes.
2
Stir in the minced garlic, chili powder, oregano, and cumin. Cook while stirring for about 1 minute until the spices are fragrant.
3
Add the shredded chicken to the pan, seasoning with salt and pepper. Mix in the drained green chilies and continue to cook for about 5 minutes, until the mixture is heated through. Remove from heat and let cool slightly.
4
Prepare the tortillas: One at a time, lay a tortilla flat on a work surface and keep the rest covered with a damp towel to prevent drying. For softer tortillas, sprinkle lightly with 1/4 teaspoon of water, cover with a damp paper towel, and microwave for 10 to 20 seconds just before filling.
5
Place approximately 1/2 cup of the chicken mixture in the center of each tortilla, followed by 1 to 2 tablespoons of shredded cheese.
6
Fold the bottom of the tortilla over the filling, then fold in the sides. Roll up tightly and secure with wooden toothpicks, finishing with the folded side down.
7
In a large deep pot or fryer, heat the remaining vegetable oil to 360 degrees F. Using tongs, carefully lower each chimichanga (folded side down) into the hot oil, holding it with tongs until it seals.
8
Fry each chimichanga until they are golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate.
9
Remove the toothpicks from the chimichangas and serve them hot, drizzled with green enchilada sauce and topped with an extra sprinkle of cheese.
Nutrition Information
23.75g
Fat
40g
Carbs
18.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Chicken Chimichangas with Green Sauce?
They are deep-fried bundles made of flavorful shredded chicken and zesty spices wrapped in soft flour tortillas, topped with green enchilada sauce and cheese.
Who inspired this specific chimichanga recipe?
This recipe is inspired by Emeril Lagasse's original recipe.
How many calories are in a serving of these chimichangas?
There are approximately 375 calories per serving.
What is the protein content per serving?
Each serving contains 18.75g of protein.
How much fat is in this dish?
There is 23.75g of fat per serving.
What are the total carbohydrates in a serving?
There are 40g of carbohydrates per serving.
What type of cheese is recommended for the filling?
The recipe calls for Monterey Jack cheese.
What size tortillas should I use?
The recipe recommends using 8 flour tortillas that are 10 inches in size.
How do I prevent the tortillas from cracking or drying out?
Keep them covered with a damp towel or microwave them with a damp paper towel for 10 to 20 seconds before filling.
What spices are used to season the chicken filling?
The filling is seasoned with chili powder, ground oregano, ground cumin, salt, and black pepper.
What temperature should the frying oil be?
The vegetable oil should be heated to 360 degrees F.
How long do I fry the chimichangas?
Fry each chimichanga for about 3 minutes until they are golden brown on all sides.
How much filling goes into each tortilla?
Place approximately 1/2 cup of the chicken mixture and 1 to 2 tablespoons of shredded cheese in each tortilla.
How do I secure the chimichangas so they don't open while frying?
Roll them up tightly and secure them with wooden toothpicks.
When should I remove the toothpicks?
Remove the toothpicks after the chimichangas have been fried and drained, just before serving.
What kind of oil is best for this recipe?
Vegetable oil is used for both sautéing the vegetables and deep-frying the tortillas.
How should I prepare the onions and garlic?
The onions should be diced and the garlic should be minced.
Do I need to cook the chicken before putting it in the tortilla?
Yes, the recipe uses 1 1/2 lbs of cooked chicken breasts that are shredded while still warm.
How long do I sauté the onions?
Sauté the diced onions for about 2 minutes until they soften.
What should I do with the canned green chilies?
You should drain one 4.5-ounce can of chopped green chilies before adding them to the chicken mixture.
How do I place the chimichangas into the hot oil?
Using tongs, carefully lower them into the oil folded side down and hold them briefly to ensure they seal.
What is the recommended serving suggestion?
Serve them hot, drizzled with green enchilada sauce and an extra sprinkle of cheese.
How much vegetable oil is needed for frying?
You will need approximately 8 cups of vegetable oil for frying.
Should the chicken mixture be hot or cold when filling?
The chicken mixture should be cooked until heated through and then allowed to cool slightly before filling the tortillas.
Can I use white onions for this recipe?
Yes, the recipe specifically calls for 1/2 cup of diced white onion.
How many chimichangas does this recipe make?
Based on the ingredients list, the recipe is designed to make 8 chimichangas.
How long do you cook the spices with the onions?
Cook the minced garlic and spices for about 1 minute until they become fragrant.
What is the best way to drain excess oil after frying?
Place the fried chimichangas on a paper towel-lined plate to drain.
How do I fold the chimichanga?
Fold the bottom over the filling, fold in the sides, and then roll it up tightly.
How much total salt is used in the recipe?
The recipe uses 1 teaspoon of salt for seasoning the chicken mixture.