Chicken Chimichanga Meat
We have a great Beef Chimichanga Meat recipe in the family cookbook {follow the link for that post!}. This recipe is slightly adapted from that one. Use this recipe to make the meat filling for Chicken Chimichangas {recipe posted tomorrow!}.
Chicken Chimichanga Meat
4-5 lbs. boneless chicken breasts
2 Tb. butter or olive oil
1 - 2 chopped onions
1 small can green chiles
1 jar green chili salsa
1/2 tsp. minced garlic
1/2 Tb. salt
1-2 Tb. cumin
1/4 c. - 1/3 c. flour
1 cup chicken broth
Boil the chicken in water, cook it in a slow cooker, or roast in oven. Cool the meat. If you have a flavorful broth reserve some for later--if you don't you can use prepared broth or chicken bouillon and water. (You can make this recipe in two stages--cook the meat one day and finish the recipe later if you want--but you don't have to.)
Shred or dice the chicken. In a big pot, sauté the onions in the olive oil or butter, and then add the green chiles, green salsa, garlic, salt, and cumin. Stir in flour, then chicken broth and cook until thick. Add the meat and heat thoroughly, about 5 minutes. Taste the meat and adjust seasonings, add salt, etc. This makes about 9+ cups of meat.
This flavored chicken makes a great filling for Oven Baked Chimichangas or traditional fried chimichangas. You can also use it to fill tamales or as a filling for soft tacos. To serve put the meat (and additional fillings, if desired) into a flour tortilla and roll it up. Serve it with shredded lettuce, diced tomatoes, grated cheddar cheese, guacamole, salsa, and sour cream.
Tiffany's Notes: I love this meat as a great make-ahead meal staple! It does take some work to prepare, but it really isn't difficult. There is minimal chopping and using prepared salsa makes it come together quickly. I have also used traditional red salsa with this recipe. It works, but the green is nice as well.
This recipe makes a large batch--enough to feed a crowd! You can easily half the recipe if you want. As is, this recipe will make enough for about 2-3 meals for my family (if not more). I made this batch, chilled some for dinner, and froze two additional bags for future meals. It will keep well in the freezer for a few months. I love having it on hand for an easy meal!
Chicken Chimichanga Meat
4-5 lbs. boneless chicken breasts
2 Tb. butter or olive oil
1 - 2 chopped onions
1 small can green chiles
1 jar green chili salsa
1/2 tsp. minced garlic
1/2 Tb. salt
1-2 Tb. cumin
1/4 c. - 1/3 c. flour
1 cup chicken broth
Boil the chicken in water, cook it in a slow cooker, or roast in oven. Cool the meat. If you have a flavorful broth reserve some for later--if you don't you can use prepared broth or chicken bouillon and water. (You can make this recipe in two stages--cook the meat one day and finish the recipe later if you want--but you don't have to.)
Shred or dice the chicken. In a big pot, sauté the onions in the olive oil or butter, and then add the green chiles, green salsa, garlic, salt, and cumin. Stir in flour, then chicken broth and cook until thick. Add the meat and heat thoroughly, about 5 minutes. Taste the meat and adjust seasonings, add salt, etc. This makes about 9+ cups of meat.
This flavored chicken makes a great filling for Oven Baked Chimichangas or traditional fried chimichangas. You can also use it to fill tamales or as a filling for soft tacos. To serve put the meat (and additional fillings, if desired) into a flour tortilla and roll it up. Serve it with shredded lettuce, diced tomatoes, grated cheddar cheese, guacamole, salsa, and sour cream.
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| Oven Baked Chimichangas |
Tiffany's Notes: I love this meat as a great make-ahead meal staple! It does take some work to prepare, but it really isn't difficult. There is minimal chopping and using prepared salsa makes it come together quickly. I have also used traditional red salsa with this recipe. It works, but the green is nice as well.
This recipe makes a large batch--enough to feed a crowd! You can easily half the recipe if you want. As is, this recipe will make enough for about 2-3 meals for my family (if not more). I made this batch, chilled some for dinner, and froze two additional bags for future meals. It will keep well in the freezer for a few months. I love having it on hand for an easy meal!
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