How to Cook Perfect Mike's Green Chile Chicken Chimmies

Mike's Green Chile Chicken Chimmies.

You can cook Mike's Green Chile Chicken Chimmies using 25 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Mike's Green Chile Chicken Chimmies

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

Mike's Green Chile Chicken Chimmies step by step

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!.