Mike's Green Chile Chicken Chimmies
Mike's Green Chile Chicken Chimmies

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mike's green chile chicken chimmies. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Mike's Green Chile Chicken Chimmies. The excess garnishments in this dish are meant to create a Taco Salad side dish. This recipe also creates a delicious, stand alone, Stacked Refried Beans recipe.

Mike's Green Chile Chicken Chimmies is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Mike's Green Chile Chicken Chimmies is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook mike's green chile chicken chimmies using 25 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Mike's Green Chile Chicken Chimmies:
  1. Take ● For The Bean Mixture
  2. Make ready 2 can (8 oz) Roserita Refried Beans
  3. Make ready 3 large Chicken Breasts [chopped or shredded]
  4. Prepare 2 can (4 oz) Mild Chopped Green Chiles
  5. Prepare 1 large Fresh Jalapeño [fine chop - seeds removed]
  6. Make ready 1 1/2 cup Mexican 3 Cheese
  7. Prepare 1/2 large Tomato [chopped]
  8. Take 1/2 White Onion [fine chop]
  9. Prepare 1/3 cup Fresh Cilantro [chopped]
  10. Prepare 1 tbsp Fresh Garlic [fine chop] Or 1 tsp Granulated Garlic
  11. Prepare 1 tsp Ground Cumin
  12. Take 1 tsp Cayenne Pepper [optional]
  13. Get 1/4 tsp Mexican Oregano [crushed]
  14. Make ready 1 packages McCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]
  15. Get ● For The Tortillas
  16. Get 6 large Flour Tortillas [slightly warmed in microwave]
  17. Prepare 1 box Wooden Toothpicks
  18. Prepare 1 Bottle High Heat Cooking Oil
  19. Make ready Garnishments
  20. Prepare 6 cup Shredded Lettuce
  21. Get 2 cup Each: Chopped Cilantro - Tomatoes - White Onions
  22. Make ready 3 large Chopped Jalapeños [de-seeded]
  23. Prepare 1 cup Tub Each: Guacamole & Sour Cream
  24. Get 1 bag Mexican 3 Cheese Or Queso Fresco
  25. Prepare 2 large Jars Red & Green Salsa

On the long list of reasons I was so excited to move back to my home state of Texas, 'food' was quite high. And somewhere, underneath the subheading of food, 'Hatch green chile season' found its place. In a bowl combine sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper. Place chicken pieces in a bag and set in a shallow dish.

Steps to make Mike's Green Chile Chicken Chimmies:
  1. Lightly sprinkle de-thawed and fat trimmed chicken breasts with ground cumin, garlic powder and black pepper. Slit open the thicker areas of your breasts with a knife for even baking.
  2. On no stick tinfoil, bake chicken breasts at 350° for 40 minutes. Slightly cool and chop [or shread] chicken into bite sized pieces. Note: If your chicken is still pink in color or its juices don't run clear, bake an additional 5 to 10 minutes until fully cooked.
  3. Make sure your veggies in the, "Bean Mixture," category are chopped finely since they will need to soften [cook] in the microwave.
  4. Mix everything in the, "Bean Mixture," category together well and microwave for 3 minutes. Stir well and microwave 3 additional minutes. Place back in microwave and heat for 4 more minutes and let it sit until you're ready to construct your chimichangas.
  5. Chop all garnishments and place back in fridge.
  6. Re-heat your bean mixture until hot if it has cooled down before the next step.
  7. Slightly warm flour tortillas and place hot beans in the center. Do not over fill tortillas. Place cheese on top of beans.
  8. For even distribution of bean mixture, lay out all of your warmed tortillas on the counter and place beans on top.
  9. Fold down top and bottom of tortilla over beans and then fold in the sides. Secure the middle and edges with toothpicks. Make sure there are no openings for beans or cheeses to escape. Repeat process for all 6 chimichangas.
  10. Heat 2" deep oil on high and place 2 chimichangas in your pan toothpick sides down. Do not overload your pan as it will cool off your oil and saturate your burritos. Your bean mixture is fully cooked so you're only browning and crisping your tortillas. Fry chimichangas about 1 minute on each side. Be careful not to burn.
  11. Drain chimichangas on paper towels and serve on a bed of lettuce, [or fresh cabbage if you desire] and top with additional garnishments. These vegetables can also act as a taco salad side dish. REMEMBER TO REMOVE ALL TOOTHPICKS! :0)
  12. If you choose to oven bake these, follow the same instructions but bake at 350° for 30 minutes [or until browned] turning once.
  13. Why not make my, "Mike's Easy Chile Verde Sauce," and serve an unforgettable, "Smothered Green Chile Chicken Chimichanga." - - https://cookpad.com/us/recipes/367872-mikes-easy-chile-verde-sauce
  14. Add Chile Verde sauce just before serving. Serve dish immediately. Enjoy!

Pour sour cream mixture over chicken; seal bag. Once the chicken is cooked through (no longer pink inside), transfer it to a cutting board and chop or shred it. Once the chicken is done, add the cooked rice, sour cream, cream of celery soup, and green chiles to a large bowl and stir to combine. Green Chili and Cheese Chicken Green Chili and Cheese Chicken. I mixed the green chiles and mexican cheese in a bowl and stuffed the chicken and placed them in a baking dish.

So that’s going to wrap it up for this special food mike's green chile chicken chimmies recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!