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Smothered Chicken Chimichanga

Oh yum! Smothered chicken chimichanga will satisfy cravings with everyone’s favorite Mexican flavors deep fried and served inside a crispy tortilla topped with broiled cheese.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Serves: 10 – 12

Yield: 10-12

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Ingredients

Chimichanga:

  • 2 boneless chicken breasts (about 1 ½ pounds) sliced in half length-wise
  • 1 (1 1/4 ounce) package low sodium taco seasoning mix
  • 1 cube or 1 teaspoon liquid chicken bouillon
  • 1 small red onion, sliced thin
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, sliced thin
  • ½ - 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 (16-ounce) can refried beans
  • 2 (16-ounce) packages Frigo® Fresh Mozzarella Cheese, shredded, divided
  • 1 cup fresh or frozen corn
  • ½ (15.5 ounce) can black beans, drained
  • 1 small bunch cilantro, rough chopped
  • 12 (12-inch) flour tortillas
  • Oil, for frying
  • Salsa, for serving

Special Equipment:

  • 12 bamboo skewers

Directions

In a small cooking pot, add chicken breast, taco seasoning mix, and bouillon and cover with water about ¼-inch above the meat.  Turn heat to high and boil until cooked through, about 15 – 20 minutes.  Stir periodically to avoid burning. Note: After chicken cooks there should be a half-cup or less of liquid remaining. If there is more liquid, remove cooked chicken and allow to reduce.

Meanwhile, in a large sauté pan, sauté onions in vegetable oil on medium-high heat until onions start to get soft and translucent, about 5 minutes.  Add red bell pepper, salt, freshly ground black pepper, cumin, and garlic powder.  Reduce heat to medium and sauté for another 3 minutes.  Stir in the refried beans and half of the shredded Frigo® Fresh Mozzarella Cheese until the cheese melts and is fully combined into vegetables.  Fold in the corn and black beans.  

Finally, turn off burner. Add the chicken and the cooking liquid to the vegetables and stir together while shredding the chicken with two forks.  Reserve until ready to assemble chimichangas.

Heat a large pot or deep-fat fryer of cooking oil to 350° and heat the oven’s broiler to high.  

Assemble chimichangas by laying out the tortilla shells and, using a large spoon, divide the creamy chicken vegetable mixture into 12 portions and place on flour tortilla. Top with a hearty helping of cilantro and roll tightly into burritos making sure to tuck in sides of tortillas like a small packet.  Secure the flap by threading a bamboo skewer through it.

Carefully place burritos into oil with cooking tongs, flap side down to create a seal.  Cook for

2-3 minutes until golden brown.  Drain on paper towels, remove skewers, and line up on a sheet tray.  

Top the chimichangas with the remaining shredded Frigo® Fresh Mozzarella Cheese.  Pop into the oven and broil on high until cheese is toasty and bubbly.

Serve topped with salsa and don’t forget to share!

RAD TIP: Your friends will drool and ask for invites to dinner when you post a picture of your finished recipe on Facebook and/or Instagram. And don’t forget to tag Frigo® Cheese and include #CheeseHeaven so we can see it too!

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