Southwest Chicken Chimichanga

Geoffry Le Cher

By
@Geoffry

These are EXCELLENT football food items, and since they are so easy to prepare, you won't be stuck in the kitchen while everybody else is watching the game.


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Comments:

Serves:

5, at 2 per person

Prep:

30 Min

Cook:

15 Min

Method:

Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
There's only ONE thing that could make this recipe any better... a big side of queso! Great flavor, great recipe.

Ingredients

1
store-bought rotisserie chicken
1
(16-ounce) container sour cream
1
(4 1/2-ounce) can chopped green chiles
2 c
frozen corn, thawed
1
small onion, diced
1 clove
garlic, peeled, crushed, and minced
1 c
shredded smoked mozzarella cheese
1 c
extra sharp cheddar cheese
1 Tbsp
cumin
1 tsp
smoky chipotle chile powder
1 Tbsp
freshly ground black pepper
10
flour tortillas (12”)
1 c
vegetable oil, for frying
1
guacamole or additional sour cream, for serving

Directions Step-By-Step

1
In a large bowl, debone the chicken and shred the meat.
2
Add sour cream, chopped green chiles, corn, onion, garlic, both cheeses, and spices.
3
Toss well.
4
Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
5
Meanwhile, put 1/4 cup of the chicken filling into each tortilla, roll, and secure with a toothpick.
6
Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
7
Add additional oil after each fry session. Drain on a paper towel, and transfer to oven to keep warm.
8
When ready to serve, place on platter (or serve 2 per plate), and serve with favorite guacamole or sour cream.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Collection: More Favorite Recipes