Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup of chimichurri sauce
- 1/2 cup of sour cream
- 1/2 cup of shredded Monterey Jack cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped red onion
- 1/4 cup of chopped tomatoes
- 1 tablespoon of olive oil
- 4 large flour tortillas
Special equipment needed:
- Baking sheet
- Parchment paper
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Place the chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Once the chicken is cooked, shred it into small pieces using two forks.
5. In a large bowl, mix the shredded chicken with chimichurri sauce, sour cream, shredded Monterey Jack cheese, chopped cilantro, chopped red onion, and chopped tomatoes.
6. Heat a skillet over medium-high heat.
7. Warm the flour tortillas in the skillet for about 30 seconds on each side.
8. Spoon the chicken mixture onto the center of each tortilla.
9. Fold the sides of the tortilla over the filling and then roll it up tightly.
10. Place the chimichangas seam-side down on the baking sheet lined with parchment paper.
11. Bake for 15-20 minutes or until the tortillas are golden brown and crispy.
12. Serve hot with additional chimichurri sauce, sour cream, and chopped cilantro on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Bake the chicken at 375°F.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 31g
Protein: 33g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Monterey Jack cheese.
- If you don't have chimichurri sauce, you can use salsa or hot sauce instead.
Variations:
- You can add black beans, corn, or rice to the chicken mixture for extra flavor and texture.
- You can use beef or pork instead of chicken.
- You can make a vegetarian version by using roasted vegetables instead of chicken.
Tips and tricks:
- Make sure to warm the tortillas before filling them to make them more pliable and easier to roll.
- Use a toothpick to secure the chimichangas before baking to prevent them from unrolling.
- You can make the chicken mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store any leftover chimichangas in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the chimichangas on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chimichangas on a platter with additional chimichurri sauce, sour cream, and chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced jalapeños, and lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the tortillas are cracking when you roll them, try warming them up a bit more or using a damp paper towel to soften them.
- If the chimichangas are not crispy enough, try brushing them with a bit of olive oil before baking.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Chimichangas are a popular Mexican-American dish that originated in Arizona in the 1920s.
Flavor profiles:
Savory, tangy, and spicy.
Serving suggestions:
Serve the chimichangas with a side of Mexican rice and black beans for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican