Birria Chimichanga Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and high in protein.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat offers more fiber, while corn is often cheaper.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide a milder heat, while green bell peppers are less expensive.

Cut the tops off the dried chilies and remove all the seeds inside.

Cut the medium-sized onion into about four pieces.

Break down the whole head of garlic, separating all the cloves.

Bring a pot of water to a rolling boil and add the dried chilies to moisten them.

In a blender, combine the soaked chilies, onion pieces, garlic cloves, chicken bouillon, diced tomatoes, Chipotle chili in Adobo sauce, and a splash of chicken broth.

Blend all the ingredients until smooth.

Drizzle olive oil over the boneless skinless chicken thighs and massage it in.

Season the chicken thighs with the seasoning listed on the screen.

Heat a pan and add a little oil to sear the chicken thighs on both sides until browned.

Spoon the blended chili sauce over the seared chicken thighs.

Add about 3 and 1/2 cups of chicken broth to the pot with the chicken and sauce, stirring to combine.

Add a couple of sprigs of thyme and a couple of bay leaves to the pot, then cover and simmer on medium-low for about 1 hour and 30 minutes.

Once cooked, transfer the chicken to a bowl and shred it using a spoon.

Spoon some of the sauce from the pot onto the shredded chicken to keep it moist.

Prepare the flour tortillas by dipping them in the sauce to coat them, then shake off the excess.

On each tortilla, add a heaping portion of mozzarella cheese, followed by the shredded chicken, and then more mozzarella cheese for extra cheesiness.

Top with diced onions and cilantro, then fold the tortilla into a burrito shape and set aside.

Heat oil in a pan until hot, then carefully drop the chimichangas into the oil and fry until golden brown.

Remove the chimichangas from the oil and let them drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens