What’s up, everyone? Another Monday in the books. My son Anthony had conference wrestling championship this weekend. Now on to the state series and that’s it for his high school sports! Today though is a cool and fun little dinner. I mean come on what do I make that isn’t cool and fun lol. We are going to make some simple Chicken Chimichangas! Come on do I really need to sell you on these lol? Nope, I think not just go ahead and make them. When you do be sure to take a pic and post them to my Facebook page or over on Instagram and tag me.
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Awesome Chicken Chimichangas!
Ingredients
- 3-1/2 Cups Chicken Shredded ( I used a rotisserie chicken)
- 1/2 Onion Chopped
- 1 or 2 Garlic Cloves Minced
- 1/2 Cup Tomato Sauce
- 1/2 Cup Chicken Broth
- 2-1/2 tsp. Chili Powder
- 1/2 tsp. Cumin
- 1/2 tsp. Paprika
- 1/4 tsp. Coriander
- 1/4 Cup Salsa
- 2 Tbsp. Sour Cream
- 1-1/2 Cups Refried Beans
- 1-1/2 Cups Mexican Cheese Blend Shredded
- 6 Burrito Size Tortillas
Instructions
- In a pan/skillet heat about 2 tablespoons of oil, add in onion and allow to cook for several minutes add in the garlic and allow to sauté until the garlic becomes fragrant.
- Add in the tomato sauce, chicken broth, chili powder, cukin, paprika, coriander and salsa. Bring to a slight boil reduce and allow to simmer until it reduces by half. Add in sour cream, salt and pepper to taste, then add in the shredded chicken.
- On a counter top lay out a tortilla, spread about 1/4 of refreid beans top with 1/2 cup chicken and shredded cheese. Fold in the sides and roll tightly. You may need to use toothpicks to fasten it in place.
- Heat oil in a fryer or pan to about 360˚F. Add in tortillas and fry until they are golend brown, if not submerged flip halfto make sure all sides are cooked evenly.
- Remove toothpicks and top with your favorite toppings.
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