Ok, I’ll be honest and I say there is so much going on, predominantly a new job, so I’ve been in this 5 o clock slump that left me slapping together some lazy dinners. Over the weekend, I decided to make up for the weekday mess and make something deliciously flavorful.

 

I wanted to try my hand on chimichangas, since I hadn’t made them before. As mouth-watering as some of the recipes sounded, I wanted to skip the deep frying and use the baking approach. I also thought chipotles would add  a perfect smokey kick.

 This recipe does take some time, but it can be perfect for a make-ahead meal that can be frozen until ready to heat. I started off by roasting some mesquite marinated chicken legs, then adding the pulled chicken to a chipotle sauce with the addition of black beans and cheese right before baking.

 

This dish makes a perfectly filling dinner, the combination of tender chicken, smoky sauce, wrapped in a crisp tortilla will leaving everyone wanting seconds.

What you need:

  • 3 lbs of bone-in chicken (legs and/or thighs)
  • mesquite marinade or your favorite spice rub
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 tbsp garlic, minced
  • 1/2 cup chicken stock
  • 3-4 chipotle peppers, diced *I used canned chipotles in adobo sauce*
  • 1 8oz can tomato sauce
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp chili powder
  • 1/2 cup black beans
  • 1/3 cup cheddar cheese
  • 8-10 tortillas
  • salt and pepper to taste

Begin by roasting chicken until tender. I brushed chicken with a Grillmates mesquite marinade, but you can use pantry spices or buy rotisserie chicken from the grocery store. I broiled the chicken for about an hour, turning frequently.

When chicken is cooked pull chicken off bone with a fork, and shred. (you can also just chop up the chicken as well)

In a large sauce pan, add in olive oil and onion. Cook until onions are soft and translucent. Add in garlic,cilantro,chipotles,and chili powder, cook for about 3 mins. Add in tomato sauce and chicken stock. Lower heat and simmer for 10 mins.

Remove about 1/3 to half the sauce for topping later.

Add shredded chicken and black beans to sauce pan, heat through coating chicken and beans.

Place chicken mixture in tortilla and top with cheese, fold tortilla and place on baking sheet seam side down. Continue with the rest of chicken mixture and tortillas.

Bake chimichangas at 375 degrees fahrenheit for 15-20 mins or until tortillas are golden brown.

While chimichangas are baking, puree the removed chipotle sauce. Heat through on low heat until chimichangas are done baking.

Serve chimichangas topped with chipotle sauce and a sprinkle of cheese. Enjoy


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