Chipotle Chicken Chimichanga

Recipe by Mardimus
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • rinse basamati rice in cold water and drain.
  • soak basamati rice in water for ten minutes.
  • drain rice and place in low heat skillet.
  • add 1/2 cup of minced fresh cilantro, 1 squeezed lime juice and 1/2 squeezed lemon juice to the rice in the skillet.
  • add salt and sugar and cook rice on low level heat till aromatic.
  • place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time.
  • cut chicken into bite sized pieces and set aside.
  • in a small mixing owl whisk together minced chipotle peppers, cumin, chili powder, 1 whole lime juice, 3 tbs of minced cilantro and chicken broth.
  • sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings.
  • cook for 5 minutes.
  • next add chicken and cook for about 8 minutes (no pink in center of chicken pieces) or until all broth has been evaporated.
  • mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet.
  • cook for 3-5 minutes or until all liquid has been evaporated.
  • place tortilla shells in between two damp paper towels and microwave for 20 seconds.
  • place warm tortilla on plate and add 4-5 tbs of cooked basamati seasoned rice, 1 scoop of chicken/corn/beans mixture, top with cheese, avocado and or sour cream.
  • in a small bowl mix together water and flour (very runny/liquid) and wet the ends of the tortilla shell (I use a basting brush).
  • fold the sides of the tortilla over in a wrapping form.
  • fold corners in and then the ends over the end so that all flaps are on the same side as the first fold.
  • heat skillet with butter on medium heat and carefully slide filled tortilla shell with folds and flaps down onto the heated skillet.
  • let stand for 2 minutes and then check to see if all the seams have been glued together.
  • flip and cook another two minutes.
  • top with your choice of salsa (i use peach pineapple or a mango pineapple).
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