Chi Chis Seafood Chimichangas Recipes

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CHI CHI'S BEEF CHIMICHANGAS



Chi Chi's Beef Chimichangas image

Delicious recipe that is quite similar to a popular Chi Chi's restaurant dish. Seasoned ground beef and cheese are rolled in a tortilla, smothered in green chile sauce, topped with sour cream and sliced green onions. I adapted this from a posting at recipelink submitted by "Jill". It is important to use Chi Chi's restaurante fiesta seasoning mix. Don't skip the sauce or garnishes. Enjoy!

Provided by kookiekrumb

Categories     < 60 Mins

Time 1h

Yield 6 chimichangas, 6 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb ground beef
1 (7/8 ounce) package Chi Chi's restaurante fiesta seasoning mix
1/2 cup water
3 cups shredded monterey jack cheese
6 -12 inches flour tortillas
vegetable oil
8 ounces green chilies, 2 cans 4 ounce each (do not drain)
1 1/2 teaspoons beef bouillon
3 cups water
3/4 teaspoon onion powder
1 1/2 teaspoons garlic powder
1 tablespoon cornstarch
1/3 cup water
sour cream
1 bunch sliced green onion

Steps:

  • In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
  • Brown the ground beef, drain, and stir in the fiesta restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
  • Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.
  • Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
  • Fry until golden brown or bake in the oven.To bake in the oven: brush with vegtable oil or butter and bake on middle shelf at 400 degrees for 25 minutes. Finish under the broiler for approx 2-3 minutes until golden brown. Watch carefully when under the broiler.
  • Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.
  • Enjoy!

COPYCAT CHI-CHI'S CHIMICHANGAS RECIPE



Copycat Chi-Chi's Chimichangas Recipe image

This is a spot on copy-cat recipe of our favorite dish from everyone's guilty tex-mex go-to, Chi-Chi's. Sadly, they aren't around my neck of the woods anymore, so I make these Copycat Chi-Chi's Chimichanga's in my own kitchen whenever a craving hits!

Provided by Kita Roberts

Categories     Main Course

Time 40m

Number Of Ingredients 21

2 tbs unsalted butter (melted and cooled)
3 tbsp vegetable oil
1 large onion (chopped, divided (put half in a small cup for later))
5 cloves garlic (minced, divided (put two in a small cup for later))
1 jalapeno pepper (stemmed, seeded and diced)
1 1/2 tsp chili powder (plus 1/8 tsp for sauce)
1/2 tsp ground cumin (plus 1/4 for tsp sauce)
1/4 tsp ground cinnamon
1/4 teas sugar (for saus)
Salt
1 tomato (chopped, plus more for garnish)
Fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1.15 oz can refried beans
4 10" large flour tortillas
8 oz monterey jack cheese (shredded, plus more for topping)
7.5 oz can chopped green chiles (drained and rinsed)
1 cup chicken broth
Shredded lettuce (for topping)
Mexican rice (for serving)

Steps:

  • Preheat the oven to 450 degrees F. Prep a large baking dish that will fit your chimichangas for baking.
  • In a large skillet, heat 2 tbs vegetable oil over medium heat. Add the onion, garlic, and jalapeno and cook for 3 minutes, just until softened. Add the chili powder, cumin, cinnamon, and salt. Toast for 30 seconds until fragrant.
  • Add the tomato and cilantro and cook about 2 minutes longer, until liquid starts to dry. Stir in the chicken and sour cream and remove from heat.
  • Arrange your tortilla with refried beans in the center, leaving a 2" border around the tortilla edges. Top with some of the chicken mixture and cheese. Fold in the short sides of the burrito, then roll up the long sides.
  • Brush the baking dish with a bit of the melted butter and arrange chimichangas seam side down. Brush the tops with a little more of the butter mix.
  • Bake for 8 to 10 minutes, flip, brush with more butter, sprinkle with cheese and bake for 8 to 10 minutes longer.

CHI CHI'S SEAFOOD ENCHILADAS



Chi Chi's Seafood Enchiladas image

I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.

Provided by KingJackQueen

Categories     Lobster

Time 52m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika

Steps:

  • FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
  • Add flour.
  • Cook and stir for 5 minutes(should have a nutty aroma).
  • Add 1/2 tsp white pepper.
  • Stir in 2 tbsps lobster base and cook for an additional minute.
  • Add milk & wine.
  • Add 2 oz. of the cheese.
  • Continue to cook until thickened.
  • FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
  • Combine with shrimp in a medium size bowl.
  • Add 1.5 cups of cold sauce.
  • Mix well.
  • FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
  • Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
  • Place flap of the tortilla over the crab mix and roll.
  • Place flap side down onto a plate or in your baking dish.
  • Ladle warm sauce over the enchiladas.
  • Top with remaining monterey jack cheese.
  • Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
  • Watch and do not allow to burn (brown spots).
  • Sprinkle with paprika.

CHI-CHI'S SEAFOOD CHIMICHANGAS RECIPE



Chi-Chi's Seafood Chimichangas Recipe image

Today's Lost Favorite comes from Chi-Chi's Mexican Restaurant - Chi-Chi's Seafood Chimichangas. Make our Chi-Chi's Seafood Chimichangas Recipe at home tonight for your family and relive the taste of one of your favorite restaurants.

Provided by Mark

Categories     Main Course     Sauce

Time 45m

Number Of Ingredients 14

1 package 6 or 8-inch Flour Tortillas
1 16- ounce package Crab Meat or Imitation Crab Meat (flaked)
1 cup Cottage Cheese
1/4 cup Parmesan Cheese
1 Egg
1 tablespoon dried Parsley Flakes
1/4 teaspoon Onion Powder
4 tablespoons Butter or Margarine
4 tablespoons Flour
1/2 teaspoon Salt
2 dashes freshly ground Black Pepper (to taste)
2 cups Milk
8 ounces grated Monterey Jack Cheese
1 tablespoon freshly squeezed Lemon Juice

Steps:

  • Preheat oven to 375°F.

ALMOST-FAMOUS CHIMICHANGAS



Almost-Famous Chimichangas image

It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese, plus more for topping
Mexi-sauce, for topping (recipe follows)
Shredded lettuce, for topping
Mexican rice, for serving
1/2 cup chopped onion
2 chopped garlic cloves
2 4-ounce cans chopped green chiles (drained and rinsed)
1 cup chicken broth
1/4 cup chopped cilantro

Steps:

  • Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  • Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
  • Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
  • Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

CHI CHI'S CHIMICHANGAS RECIPE



Chi Chi's Chimichangas Recipe image

Provided by Bobby

Time 30m

Number Of Ingredients 28

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion (chopped)
3 garlic cloves (chopped)
1 jalapeno pepper (diced)
1 ½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon cinnamon
salt
1 small tomato (chopped)
2 tablespoons chopped fresh cilantro
2 ½ cups shredded cooked rotisserie chicken
¼ cup sour cream
1 (15 ounces) can refried beans
4 (10-inch) flour tortillas
1 cup shredded Monterey jack cheese
shredded lettuce
diced tomato
Mexi-sauce-
½ cup chopped onion
2 garlic cloves (chopped)
1 pinch chili powder
1 pinch cumin
1 pinch sugar
1 pinch salt
2 (4 ounces) cans chopped green chiles
1 cup chicken broth
¼ cup cilantro

Steps:

  • Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons of vegetable oil in a skillet. Transfer to the bowl and set aside. Heat the remaining 2 tablespoons of oil in the skillet.
  • Add the onion, garlic, and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon, and 1 teaspoon salt, cook for 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and cook until warm and well blended. Remove from heat.
  • Brush a rimmed baking sheet with some of the butter-oil mixtures. Spread 2 tablespoons of refried beans down the center of each tortilla,
  • leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and ¼ cup of cheese. Fold in the ends and roll up.
  • Put the chimichangas seam-side down on the baking sheet brush with the butter-oil mixture. Bake for 8 to 10 minutes per side, brushing again after you flip. Remove from the oven.
  • Top with the sauce (sauce recipe below), more cheese, lettuce, and tomato.
  • While the chimichangas are baking sauté ½ cup chopped onion, 2 garlic cloves in a skillet with vegetable oil. Add in a pinch of chili powder, cumin, sugar, and salt. Cook 30 seconds.
  • Stir in two (4-ounce) cans chopped green chiles, (drained and rinsed); cook for 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree in a blender. Stir in ¼ cup of chopped cilantro.

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