Chimichangas
One of the reasons I got into cooking was I like to know what I’m putting into my body. Store bought frozen and even some restaurant Chimichangas have ingredients you really shouldn’t be ingesting. We have sort of combined different recipes we have come across and came up with this one. I think you’re going to like these…
- 1 stewing chicken
- ½ cup of cream of chicken soup
- ½ cup of sour cream
- 1 can of chopped green chili or ½ cup chopped fresh chili
- ½ teaspoon of garlic powder
- ¼ teaspoon of cumin
- salt and pepper to taste
- 12 flour tortillas
- oil for frying
- 1 28oz can of enchilada sauce - your choice green or red
For the garnish
Chopped tomatoes sour cream chopped lettuce grated cheese guacamole or diced avocado
Boil the chicken until it’s falling off the bone. Drain-reserving the broth. Freeze it for future use. Remove the skin from the chicken then de-bone and shred it. Add the soup, sour cream, chilies, garlic, cumin, salt and pepper. Taste for any adjustments needed in the spices.
Heat a couple of inches of oil in a deep skillet until a cube of bread browns in 40 to 60 seconds.
Warm one tortilla at a time on a hot griddle. Place ¼ to ½ cup (depending on the size of your tortillas) chicken mixture across the middle of the tortilla. Fold the sides in, then roll and secure with a toothpick. Fry on all sides until golden brown. Place on a dish in a warm oven until all your chimichangas are rolled fried and ready to serve.
Garnish as desired. I like to serve these with Spanish rice and refried beans. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
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