Chicken Chimichanga Recipes by Joe

posted by Joe Ames 10-26-98 9:10 AM

Chicken Chimicanga
2 c. shredded cooked chicken
Peanut oil
1 (16 oz.) can refried beans
1 (12 oz.) jar green chile salsa, divided
12 flour tortillas
2 c. shredded Monterey Jack cheese (8 oz.)
2 c. shredded lettuce
1 (8 oz.) container sour cream

Mix chicken with 1/2 can of the beans (1 cup) and 1/4 cup of the green chili salsa.

In a saute pan, heat one inch peanut oil to 375 degree on deep fry thermometer over medium heat.

Soften tortillas according to package directions.

Set aside 3/4 cup of the cheese for garnish.

Place about 1/4 cup of the chicken mixture and a heaping tablespoon of the cheese on end of each tortilla.

Fold one side of tortilla over filling, then fold in the other two sides. Fold fourth side over; secure with toothpicks.

Fry two or three at a time, folded side down, about 1 minute. Turn and fry 1 minute longer, or until golden brown and crisp. Drain on paper towels; remove toothpicks.

Serve with lettuce, sour cream and remaining beans, salsa and cheese.

Chicken Chimichanga

10 (10 inch) flour tortillas
3 tbsp. butter or margarine
1/4 c. flour
1 tsp. salt
1 c. chicken broth
1 tbsp. snipped parsley
1 tbsp. lemon juice
1 tsp. grated onion
Dash of paprika
Dash of nutmeg
Dash of pepper
1 1/2 c. diced, cooked chicken
Oil for frying

In saucepan, melt butter. Blend in flour and salt. Add chicken broth. Cook and stir until mixture thickens.

Add parsley, lemon juice, onion, paprika, nutmeg, and pepper. Stir in chicken; cool slightly.

Place about 1/4 to 1/3 cup chicken mixture on each heated (put in microwave for 30 seconds) tortilla.

You must be able to fold up ends and sides to overlap. No chicken mixture should be escaping the tortilla.

Fry in hot oil, each side for 1 to 2 minutes until light brown.

Serve with guacamole, salsa, and sour cream.

Chicken Chimichanga
1 lb. boneless skinless chicken breast
1 c. picante sauce
1 pkg. flour tortilla
1/2 lb. grated Monterey jack cheese
Vegetable oil
Sour cream

Boil chicken until done. Cool thoroughly. Shred chicken in food processor. Mix picante sauce and chicken.

Preheat oven to 200 F.

To make tortillas more pliable, wet both sides and put them in 200 degrees oven for about 4 minutes. Place 1/4 cup chicken filling in the center of each tortilla and roll, using toothpicks to hold together.
Raise oven temp. to 400 F.

Heat oil over medium high burner to deep fry tortillas until golden brown. Drain and place in baking dish, seam down, and cover with cheese.

Bake at 400 degrees until cheese melts.

Serve with sour cream.

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