Southwest Chicken Chimichanga

2
Geoffry Le Cher

By
@Geoffry

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Blue Ribbon Recipe

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Rating:

★★★★★ 4 votes

Comments:
Serves:
5, at 2 per person
Prep:
30 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

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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

Step-by-Step

  • 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.

Printable Recipe Card

About Southwest Chicken Chimichanga

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




Show 31 Comments & Reviews

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