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Chicken Chimichangas with Chipotle Salsa (Emeril Lagasse) Recipe

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Chicken Chimichangas with Chipotle Salsa (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
460
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
  2. One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
  3. Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has sealed together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
  4. Remove toothpicks from the chimichangas and serve immediately with Chipotle Salsa, sour cream, and fresh cilantro.
  5. Chipotle Salsa:
  6. 3 1/2 cups chopped ripe tomatoes
  7. 1/3 cup diced sweet onions
  8. 1 teaspoon chopped garlic
  9. 2 tablespoons plus 1 teaspoon fresh lime juice
  10. 1 tablespoon chopped chipotle peppers in adobo
  11. 1/4 cup chopped fresh cilantro leaves
  12. 1/2 teaspoon salt
  13. Combine tomatoes, onions, garlic, lime juice, chopped peppers and cilantro in a medium bowl. Season with salt. Cover and chill until ready to serve.
  14. Serve chilled or at room temperature with chicken chimichangas.
  15. Yield: about 4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 460.16 Kcal (1927 kJ)
Calories from fat 208.02 Kcal
% Daily Value*
Total Fat 23.11g 36%
Cholesterol 64.59mg 22%
Sodium 1009.55mg 42%
Potassium 385.8mg 8%
Total Carbs 39.26g 13%
Sugars 2.23g 9%
Dietary Fiber 2.76g 11%
Protein 24.39g 49%
Vitamin C 2.2mg 4%
Vitamin A 0.3mg 11%
Iron 2.4mg 13%
Calcium 257.5mg 26%
Amount Per 100 g
Calories 276.48 Kcal (1158 kJ)
Calories from fat 124.99 Kcal
% Daily Value*
Total Fat 13.89g 36%
Cholesterol 38.81mg 22%
Sodium 606.59mg 42%
Potassium 231.81mg 8%
Total Carbs 23.59g 13%
Sugars 1.34g 9%
Dietary Fiber 1.66g 11%
Protein 14.65g 49%
Vitamin C 1.3mg 4%
Vitamin A 0.2mg 11%
Iron 1.4mg 13%
Calcium 154.7mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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