How to Make Chicken Chimichangas
Get the kids involved, let them dollop on the sour cream, guacamole and top off with the olive.
6-large flour tortillas
3-cups diced chicken breast
1/2- onion, chopped
1/4-cup chicken broth
1-green chili, chopped
1/2- garlic clove, chopped
dash of salt
1/8-teaspoon ground cumin powder
vegetable for frying
1-cup sour cream
ripe olives for garnish
In a large skillet, sauté onions, green chili, garlic, flour, salt and cumin. Add the chicken
and broth. Cook until the chicken is done and thickened. If too thick, add just a little more
broth. Set aside.
Pour about 2 inches of oil in a large skillet. Turn heat on medium-low.
While oil is heating, warm tortillas in the microwave for about 15 seconds.
Spread 1/2-cup of the chicken mixture over the lower third of each tortilla.
Fold both sides toward the center and roll up into a cylinder. Secure with toothpicks.
Turn oil heat up to medium-high.
When oil is hot, fry 2 chimichangas at a time in the skillet of hot oil for 2 minutes or until golden
brown and lightly crisp. Drain on paper towels.
Serve hot over a bed of shredded lettuce.
Top with salsa, tomatoes, Guacamole and sour cream.
Garnish with an olive.
Makes 6 chimichangas.