Chimichanga ~ The Spanish word for 'Thingamajig'. Whatever the meaning, it is yumminess wrapped up in a tortilla and fried. And who doesn't like fried food?!? Then, if 'fried' isn't bad enough, I cover mine with cheese! You dieters out there should stay away from this beauty...everyone else...enjoy!
Ingredients:
4 large bone-in chicken breast
1 medium onion, diced
1 4oz can chopped green chilies
1 4oz can chopped green chilies
1TBSP butter
1-2 TBSP chili powder
1 TBSP garlic powder
2 tsp cumin
Kosher salt and fresh ground black pepper
1 pkg. burrito sized flour tortillas
Kosher salt and fresh ground black pepper
1 pkg. burrito sized flour tortillas
3-4 cups pepper jack cheese
Vegetable oil
Directions:
- In a large soup pot, boil chicken with all seasonings until fork tender
- Remove chicken and tear into shreds (save broth for Spanish rice)
- In the same pot chicken was made, melt butter and sauté onions on medium heat until transparent. (the onions will pick up any leftover spices from the chicken
- In a large bowl, mix shredded chicken, onion, cheese and chilies
- Spoon a large mound (¼ to ½ cup) of the mixture into the middle of a tortilla
- Fold into chimichanga/burrito shape
- Repeat until all chicken mixture is gone
- Heat oil over medium high heat in a large, heavy skillet.
- Add chimichangas and cook by turning on all sides until golden brown (You may need to turn them down if oil gets too hot)
- If making in batches, place cooked chimichangas in warm oven until ready to serve
- Serve topped with NOTcho Momma's Queso, on a bed of shredded lettuce, diced tomatoes (or Can You Salsa) and a dollop of sour cream
