Southwest Chicken Chimichanga
By
Geoffry Le Cher
@Geoffry
1
Blue Ribbon Recipe
There's only ONE thing that could make this recipe any better... a big side of queso! Great flavor, great recipe.
The Test Kitchen
★★★★★ 4 votes5
Ingredients
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1store-bought rotisserie chicken
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1(16-ounce) container sour cream
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1(4 1/2-ounce) can chopped green chiles
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2 cfrozen corn, thawed
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1small onion, diced
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1 clovegarlic, peeled, crushed, and minced
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1 cshredded smoked mozzarella cheese
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1 cextra sharp cheddar cheese
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1 Tbspcumin
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1 tspsmoky chipotle chile powder
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1 Tbspfreshly ground black pepper
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10flour tortillas (12”)
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1 cvegetable oil, for frying
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1guacamole or additional sour cream, for serving
How to Make Southwest Chicken Chimichanga
- In a large bowl, debone the chicken and shred the meat.
- Add sour cream, chopped green chiles, corn, onion, garlic, both cheeses, and spices.
- Toss well.
- Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
- Meanwhile, put 1/4 cup of the chicken filling into each tortilla, roll, and secure with a toothpick.
- Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
- Add additional oil after each fry session. Drain on a paper towel, and transfer to oven to keep warm.
- When ready to serve, place on platter (or serve 2 per plate), and serve with favorite guacamole or sour cream.