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