Chicken Chimichangas

 

Chicken Chimichangas

Ingredients: 

4 cups cooked shredded chicken (I used a rotisserie chicken)

2 tablespoons canola oil

¼ cup diced yellow onion

1 clove garlic, minced

1 can of tomato sauce

1 cup chicken broth 

1 teaspoon NM red chile powder 

½ teaspoon cumin

½ teaspoon salt

1 cup homemade salsa (you can also use your favorite store bought brand)

¼ cup greek yogurt

2 cups refried bean

2 cups mexican cheese blend 

6 burrito style tortillas 

Directions: 

Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until translucent and tender, about 2 minutes. Add garlic and saute 30 seconds longer.

Add in tomato sauce, chicken broth, chile powder, cumin, salt and salsa. When all the mix is well combined and heated through, reduce the heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.

 

Preheat the oven to 350 degrees. 

 

Warm tortillas on a comal prior to building the chimichanga. This will help them to fold together easier.  Layer each tortilla with 3 tbsp shredded cheese to the tortilla, followed by a 1/2 cup of the chicken mixture. Then add more cheese after adding the chicken mix. Fold the sides in then snuggly fold bottom side up and roll to wrap.  You can use toothpicks to keep it from opening up, but I find it easier just to lay the flap side down.  

 

Layer chimichangas on a baking sheet.  Spray each chimichanga with canola spray. Cook them in the oven for about 15 minutes. The last minute put the oven on broil, this will make the chimichangas extra crispy.