Saturday, July 4, 2020

CHICKEN AVOCADO CHIMICHANGAS






CHICKEN AVOCADO CHIMICHANGAS

Easy Mexican-flavored Chicken filling and deliciously tasty with some fresh avocado added - whole meal in a tortilla. Using my favorite Miracle Dough Tortillas, this is a satisfying and tasty meal.  Compared to flour tortillas or even the sodium-laden low-carb tortillas, mine are so much tastier, I think.  They are a lot quicker and easier to make than you would think.  Just melt the cheese and cream cheese together, add the dry ingredients and egg, mix and form a ball.  Pinch off balls and weigh them.  Now roll out into circles, fill, fold and fry up in pan.  Delicious.  What’s more is you don’t have to make all the tortillas in one day!  You can put them in the refrigerator and the next day nuke a ball for 10 seconds and away you go again!  You may also freeze this dough, I believe.

Mexican Chicken Filling:
16 oz shredded cooked chicken (0.45 kg)
   (or chopped rotisserie chicken)
8 oz cream cheese, softened (250 g)
1 can green chilies (size??)
1/4 tsp salt (1 mL)
1/4 tsp ground cumin (1 mL)
1 avocado, chopped
Miracle Dough Tortillas (recipe below)
2 tbsp grated Mozzarella cheese, (30 mL)
  per tortilla

Mexican Chicken Filling: In large bowl, place chicken.  In medium bowl, combine softened cream cheese, green chilies, salt and ground cumin.  Stir into the chicken.  Gently fold in the avocado.

Miracle Dough Tortillas:  Prepare the tortillas below this recipe.  Fill 2 tortillas with chicken filling, add Mozzarella cheese, fold up and in a nonstick pan in little light-tasting olive oil, over medium heat, fry tortillas until golden brown underneath.  Turn and fry the other side as well.  Serve with a dollop of sour cream, if desired.  Repeat, making as many as you need.  You can refrigerate leftover dough balls and make them the next day or whenever.  Just nuke each ball about 10 seconds before using.  I suspect you can freeze this dough as well, although I have never done so myself.

Helpful Hints:  Using the bagged grated Mozzarella cheese available at Costco or Price Smart (equivalent store more or less in Panama), as opposed to grating your own Mozzarella cheese, you will get 7 tortillas, 6 tortillas otherwise.   I found this out the hard way.  You will most likely have filling left over, but never fear, it is great eaten just with a spoon or you can use it however you wish - even in an omelet or on a low-carb toasted minute muffin, etc.

Helpful Hints: To make shredded chicken (if you decide to go this route, but you can use rotisseire chicken, diced, instead): In slow-cooker, place chicken breasts and cover with chicken stock.  Cook on high 4 hours or until the chicken shreds easily with 2 forks.  Three large chicken breasts made 6 cups (1.5 L) shredded chicken.   Use leftover chicken stock for soup.  (Please note - there is another method - stovetop, however, feel free to use cubed roasted rotisserie chicken - that's fine as well).

Yield:  7 servings
1 serving
533.4 calories
36.7 g protein
37.3 g fat
0.7 g fiber
6.8 g net carbs



  
MIRACLE DOUGH TORTILLAS

So easy using my homemade Miracle Dough.  These are tasty-tasty.  Work with them while they are still warm as they are then more pliable.  Nuke briefly for 10 to 20 seconds if at any time they become less pliable.

IMPORTANT PLEASE NOTE:  For the recipe above, follow only as far as the first two paragraphs!!

Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
  (finely grated)
2 oz cream cheese (60 g)
11/3 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (325 mL)  
  alternative below for another Grain-Free version
1 egg
1/4  tsp Montreal® Chicken seasoning (1 mL)

Preheat oven to 325°F (160°C).

In medium glass bowl, place Mozzarella cheese and cream cheese; nuke 2 minutes.  Place Gluten-Free Bake Mix 2, OR alternative mix on top.  In small bowl, beat egg with fork and beat in Montreal® Chicken seasoning.  Add to glass bowl and mix all together well with a wooden spoon. If dough is too sticky, work in a little coconut flour.  Divide dough into 7 equal pieces.  I used an electronic scale to be precise and they weigh approximately 2.4 oz (68 g) each.

Flatten ball into a circle.  Cover with plastic wrap and with a heaving rolling pin, roll each ball out to about a 7  (17 cm) circle.  If at any time the dough becomes more resistant to rolling, nuke 10 seconds.  


This part of the recipe instructions below should be ignored for the purpose of the Chimichanga recipe above.  More often than not, I choose not to prebake my tortillas.  I simply fill tortillas, roll up and fry in a nonstick frying pan in a little light-tasting olive oil until golden on both sides.  I actually like the contrast of crispy tortillas with the doughy sides of the tortilla, not too unlike frying up any flour tortilla, but nicer, in my opinion.  Much tastier!


Place on parchment-lined cookie sheet (don’t use wax paper – they will stick!).  Bake in oven 5 minutes.  Fill and fold while warm (use a little sour cream or cream cheese to seal tortilla closed in one spot in the center.

In nonstick frying pan in light olive oil, over medium heat, place filled and folded tortilla in the center.  Cook on both sides briefly until golden brown.  Serve warm with plenty of sour cream, if desired.

Variation: For a Grain-Free version:  Use a bake mix made up of 2 cups (500 mL) almond flour and 2/cup (150 mL) coconut flour.  Usually the carbs are 1 gram less per serving.  If using the Keto Bake Mix, you will need a 1/4 cup (60 mL) more of that bake mix.

Helpful Hints:  The butter that I normally use in my Miracle Dough is replaced with cream cheese.   I think the butter makes for lovely, crispy, often flaky pie crusts (savory and sweet), but the cream cheese helps these tortillas to be more pliable.  If you need these tortillas for a casserole, then bake them 7 minutes.  


Yield:  7 tortillas
Bake Mix
241.8 calories
12.5 g protein
18.4 g fat
0 g fiber
5.5 g net carbs

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