How To Make Chicken Chimichangas

everybody's run Henry sasser's unashamed I made chicken chimichangas let's get straight into it all right so we're gonna start off with warm brown I mean obviously peel now there's two ways you can do this you can even slice a Finley or you can chop it finely that's the way I prefer to Finley slice it because then you feel more of the texture in it once your onions on we'll bring across a red pepper I'm just using a long one slice if there's any seeds take them out there's a little bit that's fine and we want to feel these slices as well all once again you can chop it finely so just into a small pot on a medium heat we'll start by adding in our onion and peppers we just want to very lightly saute these until they're nice and soft so obviously I'm making mommy chicken what I've done here is just fried off two chicken breasts Phillips which I'm just butter flood now a lot of recipes will say use rotisserie chicken or bold the chicken and shred it personally I can't stand boiled chicken at all because no matter how you do it it's gonna go dry especially for using the breast so all of those is a very simple salt pepper marinade that's it and just quickly fry it off and now what we'll do is chop these up so now obviously you can chop them all you can slice them so I'm just gonna very thinly slice of luck so and guys you can tell just by the color that's gonna be very moist compared to the rotisserie chicken which is just brown but that's yourself to you if you want to save time and go ahead and do that next we'll bring across one watch tomorrow just slice through the middle and all we want to do is just very formally boss this just like that so once everything's starting to soften up we're gonna add in about a free crushed garlic food and we'll add in our chopped tomato now now we'll start to season this by adding in one teaspoon of salt half a teaspoon of black pepper one teaspoon of ground chili one teaspoon of ground cumin and I'm also gonna add in about two tablespoons I've chopped up coriander you gotta make sure this will be smelling very fragrant now what we'll do now is adding our chopped up chicken this I'm going to add one can of refried beans we'll add in half a cup of chicken stock and just mix all of that fer all we need to do now is let this simmer for around five minutes alright gosh so once it started to thicken up like that we can go ahead and turn the heat off of this so what we'll do now to let that rest there and start the preheat deep fryer to 180 degrees Celsius if you don't want to do this you can shallow fry them but it's not the same alright guys so this recipe is going to be based on what about 4 to 5 10 to 12 inches last tortilla wraps now you'll find that they are a bit hard so the trick is to just quickly put them into a microwave for about 10 to 15 seconds age or just put them into a frying pan bird slides about 5 or 10 seconds this will just make them very soft so that's what we'll call these one at a time so once they're nice and soft locked out what we're gonna do is spooning our mixture that don't go too heavy on a table as I'll set the recipe some offer about 4 to 5 so just roughly estimate how many you can make once you've got the filling in there we're gonna give it a generous handful of cheese I'm just using further cheddar cheese for this you can use whatever you like now starting at this end fold it over like that and just carefully push it back just so it's nice and tight then each end like that we're going to fold over and we're going to fold once we're going to follow up on small so the seam ends up on the bottom like that and that's one ready to be fried now of course while you go to deep fry these make sure you put it this way in so the seams facing down if you do it the other way it's gonna open up cause a massive mess alright guys so we'll go ahead and put these straight in so I'm just gonna cook two out of time now naturally when you put this thing it's gonna open up so to counteract that what I'm gonna do this place another basket on top this will stop that from happening if you don't have that option available you can hold it with a pair of tongs if you want and that will hold I will go straight in now as for cooking Tom this shouldn't take longer than about two to three minutes everything is cooked all you're really doing is browning the outside and of course melting the cheese all right so we're at the three minute mark now and just have a look at those how beautiful are they so don't go body to a straightaway let it rest there for a couple of seconds all right I'm very have it now we'll finish yourself a decent dollop of sour cream put a touch more cheese on top as Oh a generous sprinkling of coriander and finally just a punch of Capri Koslow just for a bit won't follow just have a look at that now I'm not going to be slack alright and that the I'll show you what it looks like on the inside [Music] so that beautiful Melton goodness and that's all there is for guys so variation was obviously descriptive guacamole as well put some sauce on top if you like however your honor and that's sort of filling itself you're not limited to chicken obviously you can use mince you can use any sort of steak which also works very well or even a tree so sausage or anything you like I hope you like that guys please like and subscribe you can follow me on facebook snapchat and instagram if you've got any comments or suggestions leave them at the bottom and I'll see you all next time

Channel: Henrys HowTos

Views: 18,737

Keywords: henry, henryshowtos, restaurant, chef, menu, cook, cafe, anais, jazzveh, bellavista, norwest, sydney, australia, australian, breakfast, lunch, dinner, dessert, entree, appetizer, snack, fast, quick, simple, easy, food, howto, halal, healthy, elegant, party, chimi, chimichimi, chimichanga, chimichangas, mexican, american, texmex, mexico, america, fastfood, usa, burrito, fried, enchilada, taco, spicy, spices, oldelpaso, sourcream, guacamole, madmex, guzmanygomez, tortilla, deepfry

Id: TLqnWqjZoGA

Length: 7min 34sec (454 seconds)

Published: Sat Jul 27 2019