This has become a family favorite and frequently requested meal for our family. These chimichangas are crunchy on the outside, with a tasty kick on the inside. The creamy green chili sauce is the perfect dipping partner. These are a must try! Lets learn how to make them:
*Recipe altered slightly from Taste of Home
2 1/2 cups shredded cooked chicken breast
1 1/2 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inch size), warmed
3/4 cup shredded cheddar cheese
3 teaspoon chicken bouillon plus 1 cup water
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup half and half
1 can (4 oz) chopped green chilis
To cook the chicken in advance, cook the chicken in a pot of boiling water about 20 minutes or until cooked through. On a cutting board, use two forks to shred the chicken.
Preheat oven to 425 degrees F. In a large skillet, simmer the chicken, salsa, onion, cumin and oregano until most of the liquid evaporates.
Mixture should be hot and onions tender.
Top each tortilla with 2 tablespoons of cheese.
Then top each tortilla with 1/2 cup chicken mixture.
Fold sides and ends over filling and roll up. Place seam side down in a 13x9 inch baking dish coated with cooking spray. Bake uncovered at 425 degrees for 15 minutes or until browned.
In a saucepan, heat the water, bouillon and pepper to a boiling until bouillon has dissolved.
Separately, combine the flour and half and half until smooth.
Pour the half and half mixture into the chicken broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in green chilis and heat through.
To serve, top each chimichanga with some of the green chili sauce. Enjoy!