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cheesy chicken tortilla cups, guacamole
crabcakes, corn on the cob
crockpot chicken and noodles
Greek shrimp salad
Asian pulled pork sandwiches. edamame succotash
biscuit chicken pot pie, salad
hoisin glazed pork tenderloin, brown rice, broccoli

Friday, April 1, 2011

Baked Chicken Chimichangas & Deluxe Tomatillo Sauce

Baked Chicken ChimichangaWhenever I go to Chuy's, I order the Chuychanga with Deluxe Tomatillo Sauce.  When I saw this recipe for oven baked Chimichangas, I was intrigued.  Then I googled and saw that Chuy's had their recipe for Deluxe Tomatillo Sauce online.  This recipe looked complicated, so I simplified it as best I could.  Mainly, I didn't want to deal with 50 tomatillos and I really didn't care whether it was vegetarian or not, so I used chicken broth instead of vegetable base.  The sauce was not exactly like Chuy's, but it was amazing.  I went back for a second ladlefull, then a third...so yummy! 
Baked Chicken Chimichangas

2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cornstarch
2 boneless skinless chicken breasts
1 can Rotel tomatoes with chilies
¼ cup water

4 burrito (large) size tortillas
1 cup shredded Colby jack cheese

Combine spices and cornstarch in a small bowl. Sprinkle the bottom of the crockpot with the spice mixture. Top with the chicken, Rotel and water. Cover and cook on low for 4 to 6 hours. Shred the chicken with two forks and cook for 30 minutes more.

Preheat the oven to 425 degrees. Grease a large cookie sheet. Combine the shredded chicken with the cheese. Lay out the tortillas and top each with ¼ of the chicken mixture. Roll up the tortillas burrito style, placing them seam side down on the cookie sheet. Spray the top of the Chimichangas with cooking spray. Bake for 20 minutes. Serve with queso or Deluxe Tomatillo sauce. Garnish with sour cream, tomato and cilantro.

Deluxe Tomatillo Sauce

1 can (28 ounces) tomatillos, drained
1 cup chicken broth
1 teaspoon cumin
1 teaspoon fresh lime juice
2 tablespoons cilantro, minced
1 clove garlic, minced
½ jalapeno, minced
¼ teaspoon salt
¼ teaspoon sugar
1 cup sour cream

In a saucepan, combine tomatillos, broth, cumin, lime juice, cilantro, garlic, jalapeno, salt and sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Puree until smooth with an immersion blender. Return to heat, stir in the sour cream and cook 3 minutes more until heated through.
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8 comments:

Amy Drinkie said...

I always get Deluxe Chicken Enchiladas. Dang I love that sauce.

Stephanie @ Confessions of a Trophy Wife said...

Made these for dinner tonight and they're SO GOOD! The sauce really takes it to the next level even though it was so easy to put together! Thanks so much for another great recipe. I'll deinitely be making these again!

katie @SoTastySoYummy said...

I am so glad you enjoyed it. I froze some extra sauce, I don't think it will last long in our freezer.

Christina said...

I looove Mexican food, this looks so good, bookmarking for a future dinner!

ememby said...

Super excited to try this on Thursday - it sounds delicious!

Delia said...

I missed this recipe the first time you posted...I'm def adding it to the rotation when we get back from vacation. The sauce looks great.

The Younger Rachael said...

Found this post via google, looking for a recipe for chimichangas. These look good! I wonder, if I don't have tomatillos, can I use tomatoes? I know it won't be quite the same, but I wonder if it would still work. Just a thought!

katie said...

The flavor would be totally different, but I bet tomatoes would taste great.

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