Hello fellow foodies,
When I was growing up my parents would go to this family owned resturant for these loaded chimichangas. You could never finish one on your own… they were huge!
I’ve only made them once since I’ve been married. I just wasn’t a huge fan of frying them and it was so time intensive…
This last week I asked my husband what he wanted when our friends came to dinner and chimichangas was his request. Hesitantly I agreed and started my search for an easier/healthier recipe… you know me 😉
Stumbled upon this mexican chicken recipe and that’s what I used for the filling.
- 2lbs chicken breast *
- 1 tbs olive oil
- 1/2 cup medium slasa
- 4 tablespoons brown sugar
- 1 4oz can diced chiles
- 1 14.5 oz can diced tomatoes, drained
- 1 tbs chili powder
- 1 tsp ground cumin, garlic salt, minced onion
- 1.5 tsp paprika and dry oregano
- 1/2 tsp chili pepper
- 1 tsp liquid smoke
- Hot sauce to taste.
- 6-9 burrito size tortillas
- 2 tbs olive oil
* I did 3lbs of chicken and adjusted spices accordingly.
Additional toppings (if desired):
- Greek yogurt
- Shredded lettuce
First place chicken, raw or frozen, in crockpot. Drizzle olive oil on top. Mix remaining ingredients in a bowl and dump on top of chicken.
Cook on high 3-4 hrs or low 6-8hrs.
Once chicken is cooked through remove chicken and shred (with forks or hand mixer). Mix it back in and let cook an additional 20min.
Heat up tortillas in the microwave 10-15 secs each. Preheat oven to 400 degrees.
Fill each tortilla center with 1/2 cup filling. I like to use a large spoon with holes to drain the excess juices.
Roll each one into a buritto and place on a lined(aluminum foil) baking sheet. Brush lightly with olive oil.
I fit 9 on a cookie sheet and that’s about what this recipe made with 3lbs of chicken.
Bake for 18-20min. Then broil each side until you get desired crispness.
Top with any desired toppings and serve with Spanish rice.
They were a huge hit with both my husband and our friends. So simple and delicious! You really have to try these!!!