• Prep Time
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  • Cook Time
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  • Total Time
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  • The base number of servings for this recipe is 6
    OK

    Chicken Chimichangas

    Take a burrito and deep-fry it and you get a chimichanga, a favorite dish in the American Southwest (and parts of Mexico).


    Ingredients
    1
    can
    chicken broth
    1
    large skinless, boneless chicken breast
    3/4
    cup
    salsa (plus more for garnish)
    1
    teaspoon
    ground cumin
    1/2
    teaspoon
    dried oregano
    1
    cup
    shredded mexican cheese blend- (plus more for garnish)
    finely chopped scallions - (plus more for garnish)
    6
    flour tortillas (6 to 8 inches)
    vegetable oil (for deep-frying)
    sour cream (for garnish)
    shredded lettuce (for garnish)
    Directions
    In a medium saucepan, combine the broth and 1 can of water. Bring to a boil over medium-high heat. Add chicken, reduce to a simmer, and cook 12 minutes. Remove from heat and let cool in poaching liquid, 15 to 30 minutes. Shred chicken using two forks.
    In a large bowl, combine chicken, salsa, cumin, oregano, cheese, and scallions. Divide into 6 portions. Place one portion filling in center of tortilla; fold left and right Side dish of tortilla over filling, then fold tops and bottoms over Side dish to form square, securing with toothpick if necessary. Repeat for remaining tortillas.
    In a large, deep skillet, heat 2 inches vegetable oil. Place tortilla packages seam side down in skillet. In two batches if necessary (so as not to crowd skillet), deep-fry on each side until golden brown, 3 to 5 minutes per side.
    Serve garnished with cheese, scallions, salsa, sour cream, and lettuce.

    The base number of servings for this recipe is 6
    OK

    Categories 

    ChickenFamily-friendly

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