Chicken and Green Chile Chimichangas (Ingredients)
Ingredients:
1 Tbsp. olive oil
1/2 cup diced onion
1 Tbsp. minced garlic
1/2 cup tomato sauce
1/2 cup Hatch Fancy Red Salsa
1 tsp. salt
fresh black pepper to taste
1/2 tsp. Hatch Red Chile Powder
1 tsp. cumin
1 16 oz. can refried beans
4 cups cooked, shredded chicken
1/2 cup Santa Fe Ole Hatch Green Chile
6 large flour tortillas
3 cups Mexican cheese blend, shredded
canola oil for frying
Directions:
Add oil to a large skillet over medium heat and add onion.
Cook 3-4 minutes, until softened and add garlic. Cook another minute.
Pour in tomato sauce and salsa, stir and add salt, pepper, chile powder and cumin.
Stir in the refried beans until the filling is smooth.
Fold in green chile and chicken. Taste for seasoning and adjust if needed.
Lay a tortilla on a work surface and add 3/4 cup of the filling across the center of the tortilla, topped with 1/2 cup of cheese.
Fold both sides of the tortilla in and complete the roll with the seam side down.
Repeat with remaining tortillas to make 6 burritos.
Add a shallow layer of oil to a large skillet over medium heat and add the chimichangas seam side down.
Cook 2-3 minutes until lightly browned.
Turn and cook another 2-3 minutes until golden brown and crispy.
Remove from oil and place on a paper towel lined plate to drain excess oil before serving.
Click here for Hatch Fancy Red Salsa
Click here for Hatch Red Chile Powder
Click here for Santa Fe Ole Hatch Green Chile
1 Tbsp. olive oil
1/2 cup diced onion
1 Tbsp. minced garlic
1/2 cup tomato sauce
1/2 cup Hatch Fancy Red Salsa
1 tsp. salt
fresh black pepper to taste
1/2 tsp. Hatch Red Chile Powder
1 tsp. cumin
1 16 oz. can refried beans
4 cups cooked, shredded chicken
1/2 cup Santa Fe Ole Hatch Green Chile
6 large flour tortillas
3 cups Mexican cheese blend, shredded
canola oil for frying
Directions:
Add oil to a large skillet over medium heat and add onion.
Cook 3-4 minutes, until softened and add garlic. Cook another minute.
Pour in tomato sauce and salsa, stir and add salt, pepper, chile powder and cumin.
Stir in the refried beans until the filling is smooth.
Fold in green chile and chicken. Taste for seasoning and adjust if needed.
Lay a tortilla on a work surface and add 3/4 cup of the filling across the center of the tortilla, topped with 1/2 cup of cheese.
Fold both sides of the tortilla in and complete the roll with the seam side down.
Repeat with remaining tortillas to make 6 burritos.
Add a shallow layer of oil to a large skillet over medium heat and add the chimichangas seam side down.
Cook 2-3 minutes until lightly browned.
Turn and cook another 2-3 minutes until golden brown and crispy.
Remove from oil and place on a paper towel lined plate to drain excess oil before serving.
Click here for Hatch Fancy Red Salsa
Click here for Hatch Red Chile Powder
Click here for Santa Fe Ole Hatch Green Chile
