The green tomato sauce is sweeter and most common, but I also created a spicy red tomato sauce. You can choose which one you want to use and/or according to what’s in season. Buen Provecho!
ChimichangasBy Marillyn Beard
- 2 skinless, boneless chicken breasts
- 2 garlic cloves1 hot pepper (optional)
- 2 1/2 cups pinto beans or other
- Whole wheat flour tortillas
- Coconut oil (for frying)
- Salt and black pepper
– green tomato sauce –
- olive oil or coconut oil
- 2 onions, chopped
- 4-6 garlic cloves, crushed and chopped
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 2-3 cups Mexican green tomatoes, chopped
– red tomato sauce –
- olive oil or coconut oil
- 2 red onions, chopped
- 4-6 garlic cloves, crushed and chopped
- 2 tsp. ground oregeno
- 2 tsp. ground cumin
- 1-3 tsp. chile powder (hot or mild)
- 2-3 cups red tomatoes, chopped
Put the chicken breasts in a large pan, pour in water to cover, add garlic and hot pepper. Bring to a boil, lower the heat and simmer for 10 minutes or until the chicken is cooked through. Remove the garlic and hot pepper, chopped them finely. Lift chicken breasts out of the pan and put them on a plate. Let cool slightly, then shred with two forks.Heat the oil in a skillet. Cook the onions until golden, then add garlic and spices. Cook about 3 minutes more. Add tomatoes and beans. Cook over medium heat for about 5 minutes, stirring constantly to break up the tomatoes and some of the beans. Simmer for 5 minutes more and add the chicken. Season with salt and pepper to taste.
Warm the tortillas, if needed, to make them soft (so they won’t break or rip). If your kitchen is warm enough, just leave them out for a couple hours or warm them in a pan over very low heat.
Spoon about 1/4 – 1/3 cup of filling into the center of the tortilla, fold in all four sides to form a neat packet. Secure with two wooden toothpicks. Make packets till filling is gone or till you have enough for everyone.
Heat the oil in a large skillet and cook the chimichangas in batches, turning once, until crisp. Remove them from the oil with tongs or slotted spoon and drain on paper towel
Serve hot and garnish with avocado, cilantro, lime juice, sour cream, cheese and Latin American kraut.
emily says
yum, your recipe looks amazing and delish! love your blog, especially the style of it all.
Mare says
Emily – Thank you! Welcome to my blog and glad you like it! Thanks for stopping by.
chamomilemassage says
Just found your blog today Mare and am enjoying reading it. Love all the photos too. God bless
Marillyn Beard says
Great to meet your chamomile! Hope to see you around more :o) I am glad you enjoyed yourself.
Eliana's Natural Frugal Living says
These look good. Brings back memories. My mom used to make them for us. She grew up out west and knew what real Mexican tastes like.
I should ask her for her old recipe. My husband has been asking for chicken maybe we’ll make some. 🙂