Southwest Chicken Chimichanga

Name: Southwest Chicken Chimichanga
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5, at 2 per person
Cuisine: Mexican
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

By Geoffry Le Cher
@Geoffry

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Rating:

★★★★★ 4 votes5

Comments:

31 Comments

Serves:

5, at 2 per person

Prep:

30 Min

Cook:

15 Min

Method:

Pan Fry

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
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How to Make Southwest Chicken Chimichanga

Step-by-Step

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.