How to Make Chicken Chimichangas


When your family is wanting Mexican take out, treat them to homemade chicken chimichangas.
Just like at your favorite Mexican restaurant, only better.

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
1-tablespoon flour
dash of salt
1/8-teaspoon ground cumin powder
vegetable for frying
shredded lettuce
1-cup salsa
2-tomatoes, chopped
1-cup Guacamole
1-cup sour cream
ripe olives for garnish

Step 1...
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.

cook chicken

Step 2...
Pour about 2 inches of oil in a large skillet. Turn heat on medium-low.

oil in skillet

Step 3...
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.

Step 4...
Fold both sides toward the center and roll up into a cylinder. Secure with toothpicks.
Turn oil heat up to medium-high.

fold chimichangasRoll up Chimisecure with toothpicks

Step 5...
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.