All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
(Trumpet fanfare: da da da dum!) Our first chimichangas! We don't know why we haven't done these Tex-Mex enchantments before, but we're proud to share our inaugural recipe with you! Chicken is shredded, then mixed with tangy enchilada sauce. The resulting rolled revelation comes to your plate with pico de gallo and sour cream, perfect accompanying instruments for the main blast of flavor. This may be the first, but we're willing to bet, it won't be the last.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Chicken
Pat chicken breasts dry.
Place a medium oven-safe pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 4-5 minutes on one side.
Flip chicken, and place pan in hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Carefully, transfer cooked chicken to a mixing bowl. Using two forks, shred chicken. Stir in enchilada sauce.
While chicken cooks, cook rice.
Cook the Rice
Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner. Stir in half the cilantro (reserve remaining for pico de gallo) and 1 tsp. lime zest. Both will be prepared in a later step.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Mince cilantro, stems and leaves.
Zest and halve lime. Quarter one half and juice remaining half.
Core tomato and cut into ¼" dice
Halve jalapeño lengthwise, seed, remove ribs, and mince. Be sure to wash hands and cutting board after working with jalapeño.
Make the Chimichangas
Place tortillas on a clean work surface. Place chicken-enchilada sauce mixture in the middle of each, then top with cheese.
Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Place chimichanga on prepared baking sheet, seam side down. Repeat with second tortilla.
Drizzle each chimichanga with ½ tsp. olive oil, then massage oil into tortillas. Bake until lightly browned, 8-10 minutes.
While chimichangas bake, make pico de gallo.
Make Pico de Gallo and Finish Dish
In another mixing bowl, combine tomatoes, jalapeño (to taste), remaining cilantro, and 1 tsp. lime juice.
Plate dish as pictured on front of card, garnishing with pico de gallo and sour cream. Serve rice on the side and squeeze lime wedges over dish to taste. Bon appétit!
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