5 from 3 votes
Chicken, Tomatillo, and Chipotle Chimichangas
These Chicken, Tomatillo, and Chipotle Chimichangas are kind of like bringing a taco truck into the comfort of your own kitchen. Flavorful and fried.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
8
chimichangas
Calories:
470 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- salt
- black pepper
- 1 tablespoon olive oil
- 2 chicken thigh skinless, or breasts
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 chipotle pepper finely chopped
- 4 cloves garlic minced
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon Coriander
- 2 (15-oz) cans pinto beans drained and rinsed
- 1 (28-oz) can tomatillo drained, whole
- 8 or 9 flour tortillas burrito-size
- vegetable oil for frying
- Toothpicks
To garnish:
- Pico de Gallo
- guacamole
- sour cream
- queso fresco
- cilantro
- lime juice fresh
Instructions
- Pat the chicken dry. Sprinkle both sides of the chicken with salt and pepper. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot add the chicken. Cook for about 4 minutes, then flip. Cook for another 3-5 minutes until no longer pink in the middle, or until a thermometer reads 165 degrees. Remove, let cool, and shred with 2 forks. Set aside.
- In the same skillet that you cooked the chicken in, add 1 tablespoon olive oil and set over medium heat. Add the chopped onions and chipotle. Cook until onions are mostly translucent, about 3-4 minutes.
- Add the garlic, cumin, cinnamon, cloves, and coriander. Cook for another 3 minutes or so.
- Add the pinto beans and whole tomatillos. Cook for about 5 minutes, breaking up the tomatillos and some of the beans with a wooden spoon.
- Add the cooked chicken and cook for another couple minutes. Turn off the burner and remove from heat.
- In a hide-sided skillet, add about a 1/2 inch of oil. Set over medium heat. After about 5 minutes, test it by tossing in a little piece of tortilla. If the tortilla bubbles immediately, then the oil is hot enough. If not, wait longer.
- Cover the tortillas and heat them in the microwave for 30 seconds to 1 minute. You just want to get them pliable enough to be able to fold them.
- Add a large spoonful of the filling into the center of a tortilla. Fold it up (see photos) and secure with a toothpick.
- Fry the chimichangas 2 at a time. Cook for 2-3 minutes on the first side, then flip and do another 2-3 minutes on the other side. It is done when the tortilla is a light golden brown. Remove to a paper-towel-lined plate.
- Serve hot with pico de gallo, guacamole, sour cream, queso fresco, cilantro, and fresh limes.
Cup of Yum
Notes
- If you are in a hurry, buy a rotisserie chicken and use 1 1/2 to 2 cups of shredded meat. Or use any cooked chicken!
Nutrition Information
Serving
1g
Calories
470kcal
(24%)
Carbohydrates
60g
(20%)
Protein
22g
(44%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
46mg
(15%)
Potassium
928mg
(20%)
Fiber
13g
(52%)
Sugar
7g
(14%)
Vitamin A
153IU
(3%)
Vitamin C
14mg
(16%)
Calcium
118mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8 chimichangas
Amount Per Serving
Calories 470
% Daily Value*
| Serving | 1g | |
| Calories | 470kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Potassium | 928mg | 20% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.