Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, mike's green chile chicken chimmies. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Mike's Green Chile Chicken Chimmies. 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.
Mike's Green Chile Chicken Chimmies is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Mike's Green Chile Chicken Chimmies is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first 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 ingredients needed to make Mike's Green Chile Chicken Chimmies:
- Get ● For The Bean Mixture
- Get 2 can (8 oz) Roserita Refried Beans
- Take 3 large Chicken Breasts [chopped or shredded]
- Make ready 2 can (4 oz) Mild Chopped Green Chiles
- Get 1 large Fresh Jalapeño [fine chop - seeds removed]
- Get 1 1/2 cup Mexican 3 Cheese
- Take 1/2 large Tomato [chopped]
- Prepare 1/2 White Onion [fine chop]
- Prepare 1/3 cup Fresh Cilantro [chopped]
- Make ready 1 tbsp Fresh Garlic [fine chop] Or 1 tsp Granulated Garlic
- Make ready 1 tsp Ground Cumin
- Take 1 tsp Cayenne Pepper [optional]
- Prepare 1/4 tsp Mexican Oregano [crushed]
- Take 1 packages McCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]
- Prepare ● For The Tortillas
- Take 6 large Flour Tortillas [slightly warmed in microwave]
- Prepare 1 box Wooden Toothpicks
- Make ready 1 Bottle High Heat Cooking Oil
- Prepare Garnishments
- Make ready 6 cup Shredded Lettuce
- Get 2 cup Each: Chopped Cilantro - Tomatoes - White Onions
- Take 3 large Chopped Jalapeños [de-seeded]
- Take 1 cup Tub Each: Guacamole & Sour Cream
- Take 1 bag Mexican 3 Cheese Or Queso Fresco
- Get 2 large Jars Red & Green Salsa
For extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. Method for this green chile chicken stew: My chicken stew method comes from Christy Jordan. Her cookbook has a wonderful simple chicken stew with potato chunks, sweet corn kernels, and an excess of freshly ground black pepper. The potatoes lend a starchy creaminess to the stew that lets the rest of the flavors shine through.
Steps 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!
Her cookbook has a wonderful simple chicken stew with potato chunks, sweet corn kernels, and an excess of freshly ground black pepper. The potatoes lend a starchy creaminess to the stew that lets the rest of the flavors shine through. Close lid (or cover grill pan) and continue to cook until cheese is melted and chicken is cooked through. Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. Close, and secure with a toothpick so that the cheese does not escape while in the oven.
So that’s going to wrap this up for this special food mike's green chile chicken chimmies recipe. Thanks so much for reading. I am sure you can make this at home. There is 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!
