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.
Blue Ribbon Recipe
There's only ONE thing that could make this recipe any better... a big side of queso! Great flavor, great recipe.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
5, at 2 per person
Prep:
30 Min
Cook:
15 Min
Method:
Pan Fry
Ingredients
-
1store-bought rotisserie chicken
-
1(16-ounce) container sour cream
-
1(4 1/2-ounce) can chopped green chiles
-
2 cfrozen corn, thawed
-
1small onion, diced
-
1 clovegarlic, peeled, crushed, and minced
-
1 cshredded smoked mozzarella cheese
-
1 cextra sharp cheddar cheese
-
1 Tbspcumin
-
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
-
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.
