"Hunger is the best sauce in the world."--Cervantes

Chimichangas Recipe

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This recipe for Chimichangas, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Kolasinski
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
¼ cup cooking oil
1 lg green pepper, chopped
1 lg onion, chopped
2-1/2 cups shredded cooked chicken
¼ cup chicken broth
1-1/2 tsp salt
8 (10”) tortillas
1 jar salsa
Cooking oil
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
Sour cream

Directions:
Directions:
In large skillet heat oil. Over medium heat, sauté pepper and onion until tender. Stir in chicken, 1 cup salsa, enough chicken broth to moisten and the salt. Set aside.
Heat oven to 250 degrees. Wrap tortillas in foil and heat 5 min. Place about ½ cup chicken mixture at one end of a tortilla, in a mound about 5” long. (Keep other tortillas wrapped while filling each one). Roll tortilla around mixture, folding edges toward center. Secure end with 2 toothpicks. Repeat with remaining tortillas and filling.
In large, deep skillet, heat 1 inch oil; fry chimichangas until golden brown and crisp, turning once. Drain on paper towels; remove toothpicks. Place on baking sheet.
Spread 1 cup (or more) salsa evenly over fried tortillas; sprinkle with cheeses. Heat under broiler until cheese melts. Serve with guacamole and sour cream.

 

 

 

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