Chicken, Tomatillo, and Chipotle Chimichangas

Eric will pretty much go down in history as the Gnutella guy. At least he was pronouncing it right. Have you guys ever pronounced a word wrong in public and had to live it down?

Chicken, Tomatillo, and Chipotle Chimichangas

One time when I was 12, I was giving a short talk in front of my church congregation (like 150 people). I used the word “fatigue” at least twice. Fatigue. Fat-ig-you. Oooooh yeah. Didn’t need pre-teen counseling for that one or anything.

One time when Eric’s sister was young, she was reading aloud for her family and pronounced “slaughter” the way you would say “laughter.”
Chicken, Tomatillo, and Chipotle Chimichangas
Another time Eric’s family was on a road trip, and his grandmother ordered a Chickamunga. “No, Nana, it’s a Chimichanga.” “That’s what I said, a Chickamunga.” I love old people, so much.
Chicken, Tomatillo, and Chipotle Chimichangas
Today I’m posting the recipe for these easy Chickamungas Chicken, Tomatillo, and Chipotle Chimichangas over at Food Apparel. This is my friend Christina’s blog, and she is a fabulous cook. This Horchata is from her blog, which I just made last night to go with the Chimichangas (do it! DO IT!). This Easy Cheddar Cauliflower Soup is a gem from her too. Next I want to try out her Chipotle Lime Coleslaw with Snap Peas. Sounds so good! Oh, and this Parmesan Pull Apart Bread has been on my to-make list for like, a year.
Chicken, Tomatillo, and Chipotle Chimichangas

Head over to Food Apparel to get the recipe for Chicken, Tomatillo, and Chipotle Chimichangas! (Update: I’ve added the recipe below for your convenience, but all the how-to photos are still here.)

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Chicken, Tomatillo, and Chipotle Chimichangas

Serves Makes 8-9 chimichangas     adjust servings

Ingredients

  • salt and pepper
  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 chipotle pepper, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon coriander
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 1 (28 ounce) can whole tomatillos, drained
  • 8 or 9 burrito-size flour tortillas
  • vegetable oil, for frying
  • toothpicks

To garnish

  • pico de gallo
  • guacamole
  • sour cream
  • queso fresco
  • cilantro
  • fresh lime juice

Instructions

  1. Pat the chicken dry. Sprinkle both sides of the chicken with salt and pepper. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot add the chicken. Cook for about 4 minutes, then flip. Cook for another 3-5 minutes until no longer pink in the middle, or until a thermometer reads 165 degrees. Remove, let cool, and shred with 2 forks. Set aside.
  2. In the same skillet that you cooked the chicken in, add 1 tablespoon olive oil and set over medium heat. Add the chopped onions and chipotle. Cook until onions are mostly translucent, about 3-4 minutes.
  3. Add the garlic, cumin, cinnamon, cloves, and coriander. Cook for another 3 minutes or so.
  4. Add the pinto beans and whole tomatillos. Cook for about 5 minutes, breaking up the tomatillos and some of the beans with a wooden spoon.
  5. Add the cooked chicken and cook for another couple minutes. Turn off the burner and remove from heat.
  6. In a hide-sided skillet, add about a ½ inch of oil. Set over medium heat. After about 5 minutes, test it by tossing in a little piece of tortilla. If the tortilla bubbles immediately, then the oil is hot enough. If not, wait longer.
  7. Cover the tortillas and heat them in the microwave for 30 seconds to 1 minute. You just want to get them pliable enough to be able to fold them.
  8. Add a large spoonful of the filling into the center of a tortilla. Fold it up (see photos) and secure with a toothpick.
  9. Fry the chimichangas 2 at a time. Cook for 2-3 minutes on the first side, then flip and do another 2-3 minutes on the other side. It is done when the tortilla is a light golden brown. Remove to a paper-towel-lined plate.
  10. Serve hot with pico de gallo, guacamole, sour cream, queso fresco, cilantro, and fresh limes.

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If you make this recipe, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it!

Source: adapted from The Complete Mexican South American & Caribbean Cookbook by Jane Milton

If you’re looking for some other Mexican inspired recipes for Cinco de Mayo, check these ones out!

Horchata
HorchataIf you haven’t had this, you haven’t lived.
Krispie Ice Cream Squares
Krispie Ice Cream Squares. Reminiscent of Fried Ice Cream but about 1000x easier.

Chicken Flautas (Taquitos)

Chicken Flautas (Taquitos). These are worth every speck of oil.

Mexican Brownies from Crazy for Crust

Individual 7-Layer Dips from The Girl Who Ate Everything

Homemade Churros with Chocolate Sauce from Just a Taste

Esquites (Mexican Corn Salad) from Closet Cooking