Southwest Chicken Chimichanga

Southwest Chicken Chimichanga


Spice up your dinner with Southwest Chicken Chimichanga. A savory and hearty Mexican-inspired delight. These are EXCELLENT football food items. And since they are so easy to prepare, you won't be stuck in the kitchen while everybody else is watching the game.

Southwest Chicken Chimichanga




Cook time: 15 Min  Prep time: 30 Min  Serves: 5, at 2 per person
Ingredients
1 store-bought rotisserie chicken
1 pkg sour cream (16 oz)
1 can chopped green chiles (4 oz)
2 c frozen corn, thawed
1 sm onion, diced
1 clove garlic, minced
1 c shredded smoked mozzarella cheese
1 c extra sharp cheddar cheese
1 Tbsp cumin
1 tsp smoky chipotle chili powder
1 Tbsp freshly ground black pepper
10 flour tortillas (12”)
1 c vegetable oil, for frying
1 guacamole or additional sour cream, for serving
Directions
Test Kitchen Tips: 12-inch tortillas are burrito-size. Our pan was pretty big, so we used more than 1/4 cup of oil and fried 2 at a time. Adjust to suit your pan size.
1. In a large bowl, debone the chicken and shred the meat.
2. Add sour cream, chopped green chiles, corn, onion, garlic, and spices.
3. Add both kinds of cheese.
4. Toss well.
5. Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
6. Meanwhile, put 1/4 cup of the chicken filling into each tortilla.
7. Roll and secure with a toothpick.
8. Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
9. Add additional oil after each fry session. Drain on a paper towel and transfer to the oven to keep warm.
10. When ready to serve, place on a platter (or serve 2 per plate), and serve with your favorite guacamole or sour cream.

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