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    You are in: Home / Mexican / Emeril's Chicken Chimichangas Recipe
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    Emeril's Chicken Chimichangas

    Emeril's Chicken Chimichangas. Photo by Pneuma

    1/1 Photo of Emeril's Chicken Chimichangas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    HollyGolightly's Note:

    by Emeril Lagasse. These are winners. I usually top with canned green enchilada sauce. The whole family loves them.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
    2. 2
      One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
    3. 3
      Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
    4. 4
      Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.

    Ratings & Reviews:

    • on April 27, 2008

      Haven't had chimichanga's like this on over 20 years! Absolutely authentic taste...delish! I will make these again and again. 5 stars for Emeril once again! ps I served with guacamole and sour cream, refried beans and a little cheddar sprinkled on top...mmmmmmmm!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2009

      55

      Mmmm delicious! I just like it fried with the crunch and love everything in it. Served it with salsa, guacamole, jalapeno and later on ate it too with refried beans. Ola! Muchas gracias, senorita! Made for ZWT5- Mexican Zaar Chow Hounds.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2012

      I baked it instead of frying, it turned out delicious !

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Emeril's Chicken Chimichangas

    Serving Size: 1 (201 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 484.2
     
    Calories from Fat 179
    37%
    Total Fat 19.9 g
    30%
    Saturated Fat 6.3 g
    31%
    Cholesterol 84.0 mg
    28%
    Sodium 893.0 mg
    37%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.7 g
    11%
    Protein 35.2 g
    70%

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