Mike's Green Chimichangas & Green Chile Sauce

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Mike's Green Chimichangas & Green Chile Sauce. These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to All Reviews for Chicken Chimichangas with Green Sauce. Baked instead of fried, these chimichangas stuffed with a cheesy chicken filling will be your favorite. Now you can enjoy restaurant-style Baked Chicken Chimichangas with Green Sauce at home.

Mike's Green Chimichangas & Green Chile Sauce How to make a chimichangas with mike. My family absolutely loves this easy Chicken Chimichangas recipe! A large flour tortilla filled with shredded chicken, refried beans, cheese, salsa and spices. You can have Mike's Green Chimichangas & Green Chile Sauce using 37 ingredients and 27 steps. Here is how you cook that.

Ingredients of Mike's Green Chimichangas & Green Chile Sauce

  1. Prepare of ● For The Pork & Green Chili Sauce.
  2. It’s 4 lb of Pork Shoulder [fat trimmed].
  3. Prepare 1 cup of Fresh Cilantro.
  4. It’s 5 tbsp of Fresh Garlic [chopped].
  5. You need 1 can (12 oz) of Tomatillos [drained].
  6. It’s 4 of Extra Large Jalapeños [chopped – seeded removed].
  7. Prepare 2 can (4 oz) of Green Chili's.
  8. Prepare 2 of large White Onion [large chop].
  9. Prepare 1 cup of Beef – Chicken Broth Or Water.
  10. It’s 1 cup of Mexican Beer.
  11. You need 1 1/2 tbsp of Ground Cumin.
  12. Prepare 1 tbsp of Chili Pepper.
  13. Prepare 1/2 tsp of Mexican Oregeno.
  14. It’s 1 tsp of Black Pepper.
  15. Prepare 1 1/2 tsp of Sea Salt.
  16. It’s 1 tbsp of Granulated Sugar.
  17. It’s 1/4 tsp of X 2 Baking Soda [if needed to tame tomatillo acidity].
  18. It’s 3 tbsp of Or Less – Corn Starch.
  19. Prepare of ● For The Tortilla, Bean & Cheese Filling.
  20. It’s 2 can (8 oz) of Refried Beans.
  21. It’s 2 can (4 oz) of Green Chili's [chopped].
  22. It’s 1/2 tsp of Ground Cumin.
  23. It’s 2 tsp of Onion Powder.
  24. It’s 1 of large Bag Mexican 3 Cheese.
  25. You need 1 of Fresh Chopped Onion And Tomato [to mix in beans-optional].
  26. Prepare 1 liter of High Heat Cooking Oil.
  27. You need 6 of large Extra Large Flour Tortillas.
  28. It’s of ● For The Garnishments.
  29. It’s 1 tub of Mexican Sour Cream Or Regular.
  30. You need 1 packages of Queso Fresco.
  31. You need 1 cup of Chopped Chives.
  32. You need 1 of large Tomato [chopped].
  33. You need 1 of large White Onion [chopped].
  34. Prepare 1 of small Head Lettuce [shreadded].
  35. You need 1 of small Head Cabbage [shreadded].
  36. It’s 1 can of Black Olives [sliced].
  37. You need 18 of Wooden Toothpicks.

Chimichangas, deep-fried burritos popular in Tex-Mex cuisine, are seriously delicious, but usually These lighter chicken, green chile, and pepper Jack cheese Chimichangas are a much healthier. These lighter chicken, green chile, and pepper Jack cheese chimichangas are a healthier twist on Lightly spray all sides of the chimichangas with oil. Chicken & Mushroom Chimichanga – A Thingamajig of Beauty. As legend has it, many years ago in If you're wondering, Chimichanga translates to “thingamajig,” which is fitting, since that's kind of what.

Mike's Green Chimichangas & Green Chile Sauce step by step

  1. If looking to decrease the manual labor time on this recipe, try my 1 Minute Green Chili Enchilada Sauce. It'll work well in a pinch..
  2. You can slightly brown or sear your roast in a cast iron skillet with oil prior to placing it in your crock pot but it's not necessary..
  3. Place pork in a slow cooker and add everything in the pork and green chili sauce section [excluding] the corn starch and baking soda. Let slow cook for 7 + hours..
  4. Chop all vegetables for garnishments and place in fridge to chill..
  5. When pork is soft enough to be pulled apart by fingers or forks, take out and shread. Set aside and keep warm at room temperature..
  6. Pour all pork fluid and cooked vegetables in a blender and blend in high until fully liquefied. Rinse blender and put away..
  7. Pull out your bag of Mexican 3 Cheese Blend and allow it to come to room temperature for later use..
  8. Pour green chili blended mixture into a sauce pan and heat on stove top..
  9. At boiling point, taste for acidity levels. If there is a bitterness from the Tomatillos, add 1/4 tsp baking soda and stir. Your mixture will foam momentarily but don't worry. Taste again. If still too acidic, add one more 1/4 tsp baking soda. Also taste test for a flavors you desire but have faded. Much of the spices can wear down with such a long cook time so ask yourself if you'd like more garlic, onion powder, pepper, salt, Cilantro or Cumin. Make this recipe your own. :0).
  10. To thicken this green chili sauce, bring to a boil. Measure 2 tbs Corn Starch with 1 tbs water and mix very well [in a tiny bowl] and slowly add it to your boiling sauce. As it boils it will thicken. Add another tablespoon with water and mix in your tiny bowl again if still too thin. Since this sauce will go over your Chimichangas, you'll want it thick enough so it doesn't destroy or sog the crisp of your tortilla..
  11. Mix about 10 tbs of this sauce into your shreadded pork and mix well. You don't want your pork too wet tho. It'll break through your tortilla before you can fry it..
  12. Make your bean mixture with your salsa, cumin, onion powder and chili's and microwave for 2 minutes. Stir well and set to the side..
  13. To make your Chimichangas, heat 6 tortillas for 10 seconds in the microwave. Place pork in the center of the tortilla, the pile the beans on top then stack the cheese. In that order. Smash all 3 down slightly to compress or firm ingredients..
  14. Fold over both sides of the tortilla and pin with a toothpick..
  15. Take end and fold tips right to left and inwards, like a gift and pin with a toothpick..
  16. Do the same for the other open end..
  17. Make 6 of these Chimichangas the same way and size..
  18. Fill frying pan half way up with oil and turn on..
  19. Once hot, add a Chimichanga to the heated oil and fry 1 1/2 minutes on each side. These require such a short fry time since all ingredients are precooked or are at room temperature. If you can't fry your Chimichanga for a minute and a half on each side without burning, your heat is too high. You'll only want to flip these over once if at all possible. Do not burn and drain on several paper towels once crispy and golden brown..
  20. Fry one by one and be careful when flipping these Chimichangas while in the hot oil. They are heavy and oil will splash out if not very careful! Repeat for all 6 Chimichangas..
  21. To plate: REMOVE ALL 18 TOOTHPICKS! Place shreadded cabbage at the base of the plate for the fried Chimichanga to sit upon. Otherwise the sauce that settles on the plate bottom will make your Chimichanga too soggy too soon..
  22. Using the cabbage bed is an old trick used by restaurants to cool the Chimichangas and ensure your leftovers are just as crispy as
    they were at platter service..
  23. Top with all garnishments, additional shreadded cheese and green sauce and serve immediately..
  24. This recipe should create 6 Chimichangas weighing about 2 + pounds a piece..
  25. You can also create mini Chimichangas with 6″ Tortillas. Just follow the same recipe..
  26. There really isn't a need to serve a side dish with these since you already have your bread, [tortillas] meat, beans [protiens] and vegetables. But if you're looking for another starch, try Mexican – Spanish Rice. Or try a dessert such as Tres Leches Cake. [Mexican 3 Milk Cake].
  27. Enjoy!.

These baked homemade Crispy Chicken Chimichangas and Green Chili Sauce are out of this world! The chicken filling is cooked and seasoned to perfection, then stuffed inside tortilla shells. This post may contain affiliate links which won't change your Green Chili Chicken Chimichangas have a crispy-fried shell filled with mildly spiced shredded. See more ideas about Mexican food recipes, Chimichanga, Recipes. Jump to Recipe·Print Recipe Chicken chimichangas require a little work but they are definitely worth it.

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