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Before you jump to Mike's Green Chile Chicken Chimmies recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Select water over other refreshments. Having a soda or a cup of coffee every occasionally isn’t a horrible idea. Using them for your sole source of hydration, however, is dumb. When you decide on water over other beverages you are helping your body stay very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Productive weight loss efforts often depend entirely on water intake.
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We hope you got insight from reading it, now let’s go back to mike's green chile chicken chimmies recipe. You can have mike's green chile chicken chimmies using 25 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to prepare Mike's Green Chile Chicken Chimmies:
- Provide ● For The Bean Mixture
- Get Roserita Refried Beans
- Get large Chicken Breasts [chopped or shredded]
- Get Mild Chopped Green Chiles
- Provide large Fresh Jalapeño [fine chop - seeds removed]
- Take Mexican 3 Cheese
- Prepare large Tomato [chopped]
- Provide White Onion [fine chop]
- Provide Fresh Cilantro [chopped]
- Take Fresh Garlic [fine chop] Or 1 tsp Granulated Garlic
- Prepare Ground Cumin
- Get Cayenne Pepper [optional]
- Get Mexican Oregano [crushed]
- Get McCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]
- Prepare ● For The Tortillas
- Provide large Flour Tortillas [slightly warmed in microwave]
- Take Wooden Toothpicks
- Take High Heat Cooking Oil
- Prepare Garnishments
- Use Shredded Lettuce
- You need Each: Chopped Cilantro - Tomatoes - White Onions
- Use large Chopped Jalapeños [de-seeded]
- Get Tub Each: Guacamole & Sour Cream
- Prepare Mexican 3 Cheese Or Queso Fresco
- Get large Jars Red & Green Salsa
Instructions 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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