I had a Chimichanga one night when Dawn took me out for some Mexican food. I throughly enjoyed it, so Dawn found/made this recipe.
Ingredients:
- 2 1/2 cup shredded roasted skinless, boneless chicken breast
- 1 cup grated cheddar (or other) cheese
- 1/4 cup chopped green onions
- 1 tsp dried oregano
- 1/4 tsp ground cumin
- 1 garlic clove (minced)
- 1 (4.5oz) can chopped green chilies, drained
- 1 can refried beans (optional)
- 1 jar salsa
- 6 large tortillas
- Cooking oil
Preperation:
- Combine first 8 ingredients in a large bowl; toss well.
- (optional) Spread 1/4 cup beans down center of each tortilla.
- Top each tortilla with 2/3 cup chicken mixture; roll up.
- Place rolls seam side down in a deep pan with 1" of cooking oil. Cook until golden brown on both sides; flipping when required.
- Serve Hot - Goes well with refried beans, rice, salsa; adding a bit of the salsa to the chicken mixture adds moisture and flavor.
Side Note: We couldn't find something in the store called green chilies, so we used green jalapeno peppers instead. We didn't use the whole jar, but I feel I could have handled a little more heat.
These could have also been baked in the oven on a cookie sheet sprayed with cooking spray. I don't think they would taste as good.
