Emeril's Chicken Chimichangas

Name: Emeril's Chicken Chimichangas
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons vegetable oil, plus 8 cups for frying; 1/2 cup diced white onion; 1 1/2 teaspoons minced garlic; 1 tablespoon chili powder; 1/2 teaspoon chili powder; 1/4 teaspoon ground oregano; 1/2 teaspoon ground cumin; 1 1/2 lbs cooked chicken breasts, shredded while warm; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 (4 1/2 ounce) can chopped green chilies, drained; 8 (10 inch) flour tortillas, warmed; 1 cup shredded monterey jack cheese

Submitted by jenpalombi

"by Emeril Lagasse. These are winners. I usually top with canned green enchilada sauce. The whole family loves them."

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photo by Pneuma

Ready In:: 35mins
Ingredients:: 13
Serves:: 8

ingredients

2 tablespoons vegetable oil, plus 8 cups for frying
¹⁄₂ cup diced white onion
1 ¹⁄₂ teaspoons minced garlic
1 tablespoon chili powder
¹⁄₂ teaspoon chili powder
¹⁄₄ teaspoon ground oregano
¹⁄₂ teaspoon ground cumin
1 ¹⁄₂ lbs cooked chicken breasts, shredded while warm
1 teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
1 (4 1/2 ounce) can chopped green chilies, drained
8 (10 inch) flour tortillas, warmed
1 cup shredded monterey jack cheese

directions

Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.

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Reviews

Haven't had chimichanga's like this on over 20 years! Absolutely authentic taste...delish! I will make these again and again. 5 stars for Emeril once again! ps I served with guacamole and sour cream, refried beans and a little cheddar sprinkled on top...mmmmmmmm!

carolhadley
Mmmm delicious! I just like it fried with the crunch and love everything in it. Served it with salsa, guacamole, jalapeno and later on ate it too with refried beans. Ola! Muchas gracias, senorita! Made for ZWT5- Mexican Zaar Chow Hounds.

Pneuma
I baked it instead of frying, it turned out delicious !

Meshal1
Crispy fried and yummy!

rosslare
As I live in Australia I am unable to get my hands on a can of chillies as it is not sold here. So used 4 jalapeno chili rounds (pickled) chopped fine, due to this I changed the dried chili to cumin, as I have children. I made 10 slightly smaller chimichangas as my children are young. I baked mine for 30 minutes at 200oC (about 420oF) and sprayed them well with oil so they were lovely and crunchy without all the oil. Wonderful and great with re-fried beans. Thanks for posting!

cookingpompom