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Homemade Chickichanga: The Perfect Solution for Busy Weeknight Dinners

When it comes to balancing the demands of a busy lifestyle, finding time to prepare a wholesome meal can often feel like a culinary Olympic event. Enter the Chickichanga, a delightful and versatile dish that combines the beloved characteristics of both a chicken enchilada and a crispy chimichanga. This homemade version is not only simple to prepare but also serves as the perfect weeknight dinner, allowing you to enjoy a hearty meal without spending hours in the kitchen.

What is a Chickichanga?

A Chickichanga is essentially a stuffed tortilla, filled with a hearty mixture of shredded chicken, beans, cheese, and spices, then rolled up and baked or fried until crispy. This dish brings together the best aspects of Mexican cuisine, making it an appealing choice for families and anyone looking for a comforting yet exciting dinner.

Ingredients

To make your own Chickichangas, gather the following ingredients:

• For the Filling:

  • 2 cups cooked shredded chicken (leftovers work wonders)
  • 1 can (400g) black beans, drained and rinsed
  • 1 cup sweetcorn (fresh or frozen)
  • 1 cup grated cheese (cheddar or a Mexican blend)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional: diced jalapeños for extra heat
  • Fresh coriander, chopped (for garnish)
• For the Chickichangas:
  • 6 large flour tortillas
  • 1 cup salsa (store-bought or homemade)
  • Oil for frying or cooking spray for baking

Method

Step 1: Prepare the Filling

In a large bowl, combine the shredded chicken, black beans, sweetcorn, half the cheese, cumin, smoked paprika, salt, and pepper. If desired, add the jalapeños for an extra kick. Mix well until all ingredients are evenly distributed.

Step 2: Assemble the Chickichangas

Lay a tortilla flat on a clean surface. Place a generous amount of filling in the centre, then fold in the sides and roll it up tightly, ensuring the filling is well encased. Repeat this process until all the filling is used.

Step 3: Cook the Chickichangas

For Frying:

Heat oil in a large frying pan over medium heat. Once the oil is hot, carefully place the rolled Chickichangas seam-side down into the pan. Fry for about 3-4 minutes on each side or until golden and crispy. Remove and drain on kitchen paper to absorb excess oil.

For Baking:

Preheat your oven to 200°C (180°C fan) or gas mark 6. Place the assembled Chickichangas seam-side down on a lightly greased baking tray. Lightly spray the tops with cooking spray to help them crisp up. Bake for 25-30 minutes, or until golden brown.

Step 4: Serve

Serve your Chickichangas warm, drizzled with salsa and topped with the remaining cheese. Garnish with fresh coriander for a burst of flavour. Pair with a side salad or some Mexican rice for a complete meal.

Quick Tips for Busy Weeknights

1. Batch Cooking: Consider bulk cooking chicken at the start of the week. Use it in various dishes—from salads to sandwiches—saving both time and effort.

2. Freezable: Chickichangas can be frozen before cooking. Just assemble them, wrap tightly in aluminium foil or cling film, and pop them in the freezer. When you’re ready to eat, simply bake from frozen, adding a few extra minutes to the cooking time.

3. Customisable: Feel free to swap out ingredients based on your family’s preferences. You can use different proteins like beef or tofu, or even go vegetarian by adding more beans and vegetables.

4. Quick Sides: Complement your Chickichangas with store-bought guacamole, sour cream, or a simple avocado salad to elevate the meal without much added effort.

Conclusion

The Chickichanga is a time-saving, flavour-packed dish that easily caters to the whole family’s tastes. With a bit of preparation, you can enjoy an exciting and satisfying dinner on even the busiest of weeknights. So the next time you find yourself short on time but high on hunger, remember that a delicious homemade Chickichanga is just a roll away!

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