Tuesday, February 16, 2010

Chicken and Bean Chimichangas with Cilantro Lime Rice

We eat lots of Mexican. I have never made (and probably never had) Chimichangas. I saw a recipe posted on For the Love of Cooking blog and thought it was a good idea. We always have tacos, taco salads, burritos, enchiladas, etc. I thought this would be something new. Scot really loves Mexican, so this is his kind of meal.

I would call this Tex-mex. Whatever that means. It is just lighter than authentic Mexican (because my normal Mexican is so authentic...). I really enjoyed the Cilantro Lime Rice. It is basically the same rice that they have at Chipotle. I watch them make it sometimes actually. I am pretty sure this is all they do.

Does anyone else think that the sport of figure skating needs to be nominated for What Not to Wear?!?! Seriously...those outfits haven't changed for forevs!

Chicken and Bean Chimichangas

by For the Love of Cooking with modifications by foodforscot


1 tbsp oil

1/2 sweet yellow onion, diced

1 lb of ground chicken (or beef)

1 tsp paprika

1 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp oregano

Dash of red pepper flakes

Sea salt and freshly cracked pepper, to taste

1/4 cup of chicken broth

1/4 cup of light oil


7-8 large flour tortilla shells

1 14.5 oz. can of refried beans

shredded mozzarella or cheddar

Serve with some or all:


sour cream


Heat the 1 tbsp oil in a large skillet over medium heat. Add onion, cook for a few minutes. Add the ground chicken and break up the meat into crumbles. Add the spices, then cook for 4-5 minutes, stirring occasionally. Add chicken broth and mix it up. Set aside.

To assemble Chimichangas, first, warm tortillas in the microwave to soften them up. Also warm up refried beans. Place refried beans on the bottom of tortilla, add some chicken mixture, top with shredded cheese and roll up like a burrito. Do the same with the rest. Should make between 7-8.

Heat 1/4 cup of oil in a large skillet. Place two Chimichanges in at a time, seam side down. Cook for a few minutes until golden brown and crispy, flip and do the same on the other side. Remove from pan and drain on a paper towel. Cook the rest the same way.

Serve with salsa, sour cream, and guacamole. For sides, serve with Cilantro Lime rice. Just make white rice, add chopped cilantro, lime juice and a pinch of salt.

(Servings: 6, Prep time: 45 minutes, Cook time: 20 minutes, Difficulty: Easy)

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