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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mike's green chimichangas & green chile sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Here is a delicious recipe for a super crunchy cheesy chimichanga. You can use store brand flour tortillas or for a tasty version, you can make tour own. Chimichanga (/tʃɪmiˈtʃæŋɡə/; Spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat).

Mike's Green Chimichangas & Green Chile Sauce is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Mike's Green Chimichangas & Green Chile Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook mike's green chimichangas & green chile sauce using 37 ingredients and 27 steps. Here is how you cook that.

The ingredients needed to make Mike's Green Chimichangas & Green Chile Sauce:

1. Prepare ● For The Pork & Green Chili Sauce
2. Take Pork Shoulder [fat trimmed]
3. Make ready Fresh Cilantro
4. Make ready Fresh Garlic [chopped]
5. Make ready Tomatillos [drained]
6. Get Extra Large Jalapeños [chopped - seeded removed]
7. Prepare Green Chili's
8. Prepare large White Onion [large chop]
9. Make ready Beef - Chicken Broth Or Water
10. Take Mexican Beer
11. Make ready Ground Cumin
12. Take Chili Pepper
13. Get Mexican Oregeno
14. Make ready Black Pepper
15. Make ready Sea Salt
16. Make ready Granulated Sugar
17. Take X 2 Baking Soda [if needed to tame tomatillo acidity]
18. Take Or Less - Corn Starch
19. Get ● For The Tortilla, Bean & Cheese Filling
20. Prepare Refried Beans
21. Make ready Green Chili's [chopped]
22. Take Ground Cumin
23. Get Onion Powder
24. Take large Bag Mexican 3 Cheese
25. Prepare Fresh Chopped Onion And Tomato [to mix in beans-optional]
26. Make ready High Heat Cooking Oil
27. Get large Extra Large Flour Tortillas
28. Take ● For The Garnishments
29. Get Mexican Sour Cream Or Regular
30. Take Queso Fresco
31. Prepare Chopped Chives
32. Get large Tomato [chopped]
33. Prepare large White Onion [chopped]
34. Prepare small Head Lettuce [shreadded]
35. Prepare small Head Cabbage [shreadded]
36. Prepare Black Olives [sliced]
37. Take Wooden Toothpicks

Baked instead of fried, these chimichangas stuffed with a cheesy chicken filling will be your favorite. A fast and healthier way to serve Chimichangas than the traditional deep fried. I like to serve with green chile sauce sometimes instead of the picante sauce. Need a dinner recipe for a delicious Baked Chimichanga?

Instructions to make Mike's Green Chimichangas & Green Chile Sauce:

1. If looking to decrease the manual labor time on this recipe, try my 1 Minute Green Chili Enchilada Sauce. It'll work well in a pinch.
2. You can slightly brown or sear your roast in a cast iron skillet with oil prior to placing it in your crock pot but it's not necessary.
3. Place pork in a slow cooker and add everything in the pork and green chili sauce section [excluding] the corn starch and baking soda. Let slow cook for 7 + hours.
4. Chop all vegetables for garnishments and place in fridge to chill.
5. When pork is soft enough to be pulled apart by fingers or forks, take out and shread. Set aside and keep warm at room temperature.
6. Pour all pork fluid and cooked vegetables in a blender and blend in high until fully liquefied. Rinse blender and put away.
7. Pull out your bag of Mexican 3 Cheese Blend and allow it to come to room temperature for later use.
8. Pour green chili blended mixture into a sauce pan and heat on stove top.
9. At boiling point, taste for acidity levels. If there is a bitterness from the Tomatillos, add 1/4 tsp baking soda and stir. Your mixture will foam momentarily but don't worry. Taste again. If still too acidic, add one more 1/4 tsp baking soda. Also taste test for a flavors you desire but have faded. Much of the spices can wear down with such a long cook time so ask yourself if you'd like more garlic, onion powder, pepper, salt, Cilantro or Cumin. Make this recipe your own. :0)
10. To thicken this green chili sauce, bring to a boil. Measure 2 tbs Corn Starch with 1 tbs water and mix very well [in a tiny bowl] and slowly add it to your boiling sauce. As it boils it will thicken. Add another tablespoon with water and mix in your tiny bowl again if still too thin. Since this sauce will go over your Chimichangas, you'll want it thick enough so it doesn't destroy or sog the crisp of your tortilla.
11. Mix about 10 tbs of this sauce into your shreadded pork and mix well. You don't want your pork too wet tho. It'll break through your tortilla before you can fry it.
12. Make your bean mixture with your salsa, cumin, onion powder and chili's and microwave for 2 minutes. Stir well and set to the side.
13. To make your Chimichangas, heat 6 tortillas for 10 seconds in the microwave. Place pork in the center of the tortilla, the pile the beans on top then stack the cheese. In that order. Smash all 3 down slightly to compress or firm ingredients.
14. Fold over both sides of the tortilla and pin with a toothpick.
15. Take end and fold tips right to left and inwards, like a gift and pin with a toothpick.
16. Do the same for the other open end.
17. Make 6 of these Chimichangas the same way and size.
18. Fill frying pan half way up with oil and turn on.
19. Once hot, add a Chimichanga to the heated oil and fry 1 1/2 minutes on each side. These require such a short fry time since all ingredients are precooked or are at room temperature. If you can't fry your Chimichanga for a minute and a half on each side without burning, your heat is too high. You'll only want to flip these over once if at all possible. Do not burn and drain on several paper towels once crispy and golden brown.
20. Fry one by one and be careful when flipping these Chimichangas while in the hot oil. They are heavy and oil will splash out if not very careful! Repeat for all 6 Chimichangas.
21. To plate: REMOVE ALL 18 TOOTHPICKS! Place shreadded cabbage at the base of the plate for the fried Chimichanga to sit upon. Otherwise the sauce that settles on the plate bottom will make your Chimichanga too soggy too soon.
22. Using the cabbage bed is an old trick used by restaurants to cool the Chimichangas and ensure your leftovers are just as crispy as they were at platter service.
23. Top with all garnishments, additional shreadded cheese and green sauce and serve immediately.
24. This recipe should create 6 Chimichangas weighing about 2 + pounds a piece.
25. You can also create mini Chimichangas with 6" Tortillas. Just follow the same recipe.
26. There really isn't a need to serve a side dish with these since you already have your bread, [tortillas] meat, beans [protiens] and vegetables. But if you're looking for another starch, try Mexican - Spanish Rice. Or try a dessert such as Tres Leches Cake. [Mexican 3 Milk Cake]
27. Enjoy!

I like to serve with green chile sauce sometimes instead of the picante sauce. Need a dinner recipe for a delicious Baked Chimichanga? This Chimichanga Recipe is so easy. These lighter chicken, green chile, and pepper Jack cheese chimichangas are a healthier twist on Lightly spray all sides of the chimichangas with oil. Chicken & Mushroom Chimichanga - A Thingamajig of Beauty.

So that’s going to wrap this up with this exceptional food mike's green chimichangas & green chile sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!