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Chicken Chimichangas
Recipe Yield: 12 to 24 portions

Instead of using fresh tomatillos which require intensive labor, this dish utilizes canned tomatillos which are readily available. Good quality canned refried beans and frozen grilled vegetables make this dish easy to prepare.
Ingredients:
 
2  qt.  Canned Tomatillos, drained
2    Jalapenos, seeded and diced
1  oz.  White onions, 1-inch dice
5  cloves  Garlic, minced
1  qt.  Chicken stock
1  Tbsp.  Sugar
1  cup  Heavy cream
24    Posada Chicken Chimichangas
2  lb.  Shredded Monterey Jack Cheese
 
Instructions:
  • Place first six ingredients in a pot, bring to a boil. Reduce heat to medium and simmer for about 30 minutes. Remove from heat and blend lightly.
  • Return above sauce to fire (medium heat) and add heavy cream and simmer for 5 more minutes. Reserve and keep hot.
  • Place frozen chimichangas in a sheet-pan and loosely cover with aluminum foil.
  • Bake in convection oven at 350 degrees F. for approximately 25-35 minutes or until hot. Lightly cover bottom of hotel pans with sauce. Place cooked chimichangas in it. Cover with remaining sauce. Sprinkle cheese over it and return to oven uncovered until cheese has melted.
  • Serve 1-2 chimichangas per order. Serve with refried beans and grilled vegetables.
 
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