Green chile chicken chimichangas
Cooking Con Claudia · ♥ 4.1K likes · 64.1K views · 6 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ lb chicken breast
- burritos-sized flour tortillas
- 1½ limes lime juice
- 1 orange orange juice
- 2 cup chicken broth
- ½ cup hatch green chiles
- 3 tbsp unsalted butter
- 3 tbsp flour
- 1 cloves minced garlic clove
- 2 tbsp oil
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- ¾ tsp ground cumin
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp chili flakes
Whisk the oil, lime juice, orange juice, salt, black pepper, oregano, cumin, onion powder, garlic powder and chili flakes into a marinade. Taste and adjust the salt.
Melt the butter in a pan over medium heat. Add the minced garlic and cook 30 seconds.
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp oregano
Whisk in the chicken broth, then the green chiles, salt, black pepper, onion powder, garlic powder, cumin and oregano. Bring to a simmer.
- oil for frying
Let the filling cool. Fill the pan halfway with oil and set it on medium heat.
- cheese
Warm the tortillas so they are flexible. Add cheese and the chicken, fold in the ends and roll.
- crema mexicana
- guacamole
- pico de gallo
- rice
- cabbage
Serve with rice and cabbage, drizzle over crema mexicana and top with guacamole and pico de gallo.
Serving and tasting