Step-by-Step Guide to Prepare Homemade Mike's Green Chile Chicken Chimmies
Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Ultimate Mike's Green Chile Chicken Chimmies. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mike's Green Chile Chicken Chimmies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Green Chile Chicken Chimmies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Green Chile Chicken Chimmies is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Green Chile Chicken Chimmies estimated approx 30 mins.
To get started with this recipe, we must prepare a few ingredients. You can have Mike's Green Chile Chicken Chimmies using 25 ingredients and 14 steps. Here is how you can achieve that.
The excess garnishments in this dish are meant to create a Taco Salad side dish. This recipe also creates a delicious, stand alone, Stacked Refried Beans recipe. Feel free to smother these chimichangas in my Mike's Easy Chile Verde Sauce.
Ingredients and spices that need to be Take to make Mike's Green Chile Chicken Chimmies:
- ● For The Bean Mixture
- 2 can (8 oz) Roserita Refried Beans
- 3 large Chicken Breasts [chopped or shredded]
- 2 can (4 oz) Mild Chopped Green Chiles
- 1 large Fresh Jalapeño [fine chop - seeds removed]
- 1 1/2 cup Mexican 3 Cheese
- 1/2 large Tomato [chopped]
- 1/2 White Onion [fine chop]
- 1/3 cup Fresh Cilantro [chopped]
- 1 tbsp Fresh Garlic [fine chop] Or 1 tsp Granulated Garlic
- 1 tsp Ground Cumin
- 1 tsp Cayenne Pepper [optional]
- 1/4 tsp Mexican Oregano [crushed]
- 1 packages McCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]
- ● For The Tortillas
- 6 large Flour Tortillas [slightly warmed in microwave]
- 1 box Wooden Toothpicks
- 1 Bottle High Heat Cooking Oil
- Garnishments
- 6 cup Shredded Lettuce
- 2 cup Each: Chopped Cilantro - Tomatoes - White Onions
- 3 large Chopped Jalapeños [de-seeded]
- 1 cup Tub Each: Guacamole & Sour Cream
- 1 bag Mexican 3 Cheese Or Queso Fresco
- 2 large Jars Red & Green Salsa
Instructions to make to make Mike's Green Chile Chicken Chimmies
- Lightly sprinkle de-thawed and fat trimmed chicken breasts with ground cumin, garlic powder and black pepper. Slit open the thicker areas of your breasts with a knife for even baking.
- On no stick tinfoil, bake chicken breasts at 350° for 40 minutes. Slightly cool and chop [or shread] chicken into bite sized pieces. Note: If your chicken is still pink in color or its juices don't run clear, bake an additional 5 to 10 minutes until fully cooked.
- Make sure your veggies in the, "Bean Mixture," category are chopped finely since they will need to soften [cook] in the microwave.
- Mix everything in the, "Bean Mixture," category together well and microwave for 3 minutes. Stir well and microwave 3 additional minutes. Place back in microwave and heat for 4 more minutes and let it sit until you're ready to construct your chimichangas.
- Chop all garnishments and place back in fridge.
- Re-heat your bean mixture until hot if it has cooled down before the next step.
- Slightly warm flour tortillas and place hot beans in the center. Do not over fill tortillas. Place cheese on top of beans.
- For even distribution of bean mixture, lay out all of your warmed tortillas on the counter and place beans on top.
- Fold down top and bottom of tortilla over beans and then fold in the sides. Secure the middle and edges with toothpicks. Make sure there are no openings for beans or cheeses to escape. Repeat process for all 6 chimichangas.
- Heat 2" deep oil on high and place 2 chimichangas in your pan toothpick sides down. Do not overload your pan as it will cool off your oil and saturate your burritos. Your bean mixture is fully cooked so you're only browning and crisping your tortillas. Fry chimichangas about 1 minute on each side. Be careful not to burn.
- Drain chimichangas on paper towels and serve on a bed of lettuce, [or fresh cabbage if you desire] and top with additional garnishments. These vegetables can also act as a taco salad side dish. REMEMBER TO REMOVE ALL TOOTHPICKS! :0)
- If you choose to oven bake these, follow the same instructions but bake at 350° for 30 minutes [or until browned] turning once.
- Why not make my, "Mike's Easy Chile Verde Sauce," and serve an unforgettable, "Smothered Green Chile Chicken Chimichanga." https://cookpad.com/us/recipes/367872-mikes-easy-chile-verde-sauce
- Add Chile Verde sauce just before serving. Serve dish immediately. Enjoy!
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So that is going to wrap this up for this special food Simple Way to Prepare Any-night-of-the-week Mike's Green Chile Chicken Chimmies. Thanks so much for your time. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!