Best 3 Green Chili Chimichangas Recipes

PORK AND GREEN CHILI CHIMICHANGAS

Steps:

• Cut pork butt into 1" cubes. Place cut pork into large dutch oven, cover and cook over medium heat for 10 minutes. Uncover, stir and continue cooking until meat is well browned and juices are almost gone. This will take about 10-15 minutes.
• Then add water to pan, enough to cover meat completely. Turn heat up to high and cook until water boils, then cover and reduce heat to simmer. Cook for 1 hour and 15 minutes.
• While meat is cooking, prepare the flour tortillas. Spread a light amount of butter on both sides of each tortilla, set aside in a pile. When you are done buttering them, cover with the plastic bag they came in, so they will remain pliable.
• Spray a 13" x 9" baking dish with non-stick spray. Set aside.
• When timer is done for the pork, uncover and turn heat up to high. Cook over high heat until all the water is gone from the pan. When that is done, reduce heat to low and add crushed oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Stir well and then turn heat off.
• Shred the meat using to large forks.
• Set your oven to 500 degrees.
• To assemble each chimichanga: Place 3-4 tablespoons of meat mixture on lower 3rd of tortilla, spoon meat mixture to within a 1/2″ of each side of tortilla. Then take left side and fold over meat, do the same on right side, like the top flap of an envelope. Then roll up towards 12 o'clock while keeping sides overlapping the filling just slightly.
• Depending on the size of your tortillas it may take two turns, set them seam side down on a baking sheet. Once they are all in the pan, spread butter on the tops of the chimichangas.
• Then bake in oven on middle rack at 500 degree for 6-8 minutes.
• Depending on your oven, start checking the chimi's after 6 minutes. You want them golden brown and delicious.
• Remove from oven and serve with freshly made guacamole, sour cream and pico de gallo.
• Cooks Notes: Depending on the size of your flour tortillas and whether you want to make 'Entree' or 'Lunch' size chimichangas, this recipe will make up to 18 chimi's. If you use 3 tablespoons of filling in each you will get 18 smaller, or skinnier, chimichangas.

GREEN CHILI CHIMICHANGAS

Steps:

• Mix gravy, chiles, and beef in a bowl.
• Put about 1/2 cup mixture in tortilla and roll up burito style (they roll better if warmed slightly).
• Fry until golden brown.
• Can be topped with your favorites such as sour cream, guacamole, lettuce, tomatoes, salsa, etc.

BAKED CHIMICHANGAS WITH GREEN CHILI CREAM SAUCE

Steps:

• 1. Make the filling: Heat oil in a large skillet and add chopped onions. Sauté 5 minutes over med heat. Add chicken, tomatoes, garlic, spices and water. Simmer for a few more minutes until most of the liquid is gone.
• 2. Place cheese in middle of tortilla and then top with about 1/2 cup of chicken mixture. Fold edges and then roll up. Place seam side down in a lightly greased baking dish.
• 3. Brush each chimichanga with melted butter. Place in a preheated 400 degree oven and bake for 20 minutes or until lightly browned.
• 4. Prepare sauce. While chimichangas are baking, in a small saucepan heat stock. Mix flour and half and half until well blended. Stir into stock and simmer until thickened. Stir in chilies, lemon and lime juice and salt and pepper. Top chimichangas with sauce when serving and add avocado slices and chopped tomatoes as garnish.