Try these chimichangas either baked or pan fried with tender chicken, stuffed Mexican filling all wrapped in a soft but crispy crust on the outside. These will become a family favorite!

Mexican food is one of my favorites to have! Add some Mexican Rice and a horchata drink to the dinner table and enjoy this complete Mexican dinner tonight!

Chicken Chimichangas

These are the best homemade chimichangas I have ever had! I was so impressed I knew I had to double this recipe to get enough of it all. It is festive, easy to make and ready in less than 30 minutes. They are so simple to put together and I even had a couple extra set of hands helping me fold them up with me. It is a fun family affair working together each step along the way. Homemade chimichangas are just what you need to have an extra special Mexican night in your home!

Meat filled, pan in the oven and 30 minutes before dinner you are rocking being a parent. It is so easy to make and delicious to eat. Mexican dinner nights are one of my favorites. I love all things rice and beans with chips and salsa. These combinations are the best and always a favorite in our home. Cook the chicken ahead of time and use the leftovers for this recipe. It makes it easier and comes together quick and easy. Once the chicken is cooked and ready fill each of the tortillas with the stuffing. Wrap and bake in the oven!

Try This Next Spicy Paprika & Lime Chicken Tenderloins

What is a Chimichanga?

Chimichanga is known to come form the southern part of the United States. It is essentially a burrito that is deep fried and tastes so good. It is a Mexican-American dish that uses a flour tortilla and add in veracious ingredients and filling mix. Vegetables, tomatoes and avocados are all added in or on top of the chimichanga and then wrapped tightly. Once wrapped place the chimichanga to the baking sheet and bake until golden brown. Add guacamole, salsa or any dressing on top and you have one delicious meal!

Chimichanga Ingredients:

A large flour tortilla filled with shredded chicken, refried beans, cheese, salsa and spices, rolled up like a burrito and then pan fried or baked. Served topped with sour cream, guacamole and salsa, this Mexican inspired recipe is delicious!

• Cooked and shredded chicken: This chicken can either be made ahead of time or the day of.Try this Shredded Chicken Copycat to have your chicken already prepared ahead of time.
• Chili Powder: Add some spice to the chimichanga.
• Cumin: Earthy flavor that add that subtle seasoning.
• Paprika: Some warmth and color to the ingredients.
• Salt: Just a pinch!
• Salsa: Make homemade salsa or buy store bought.
• Colby Jack Cheese: The best cheese that melts evenly and tastes good once it is done.
• Cream Cheese: Soften the cream cheese in the microwave for a short amount of time or leave out at room temperature.
• Green Onions: Colorful crunch that adds a zing and a zest to the chimichangas.
• Refried Beans: A soft and subtle hint once you take your first bite.
• Burrito Size Tortillas: The bigger, the better! Am I Right!!
• Olive Oil: Brush on top getting that golden glow all over the tortilla.

How to Make Chicken Chimichangas:

1. Combine Ingredients: Preheat oven to 400 degrees.  In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese,  and green onions.
2. To assemble the chimichangas: Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about ½ cup of the meat mixture and put into the center.  Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet. 
3. Bake: Brush the tops with olive oil.  Bake for 20 minutes or until golden brown and heated through.

How to Pan Fry a Chimichanga:

Add 1 Tablespoon oil to a medium sized skillet over medium heat. Add the chimichanga skin side down. Fry on each side 2-3 minutes until golden brown and crispy.

More Mexican Recipes that are a MUST Try:

Source link

Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

---

 

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

Popular Recipe Sesame Orange Chicken | The Recipe Critic

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

Print

---

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

---

---

1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

---

Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

Source link