Chicken Chimichanga
Michael Garcia
Delicious and quick to make
ingredients
- 2 Cups shredded cooked chicken
- Vegetable Oil
- 1 (16oz) can refried beans
- 2 Cups green Chile sauce
- 12 flour tortillas
- 2 Cups shredded Monterrey Jack Cheese (or cheddar)
- 2 Cups shredded lettuce
- 1 (8oz) package sour cream
directions
- 1
Mix Chicken with 1/2 can of beans and 1/2 cup of green Chile sauce. In a saute pan heat one inch of vegetable oil to 375 degrees or until oil is shimmering.
- 2
Soften tortillas (try heating in microwave for a few seconds)
- 3
Set aside 3/4 cup of the cheese for garnish. Place about 1/4 cup of the chicken mixture and a heaping tablespoon of the cheese on the end of each tortilla.
- 4
Fold one side of tortilla over filling, then fold-in the other 2 sides. Fold fourth side over secure with toothpick.
- 5
Fry 2 or 3 at a time, folded side down, about 1 minute. Turn and fry 1 minute longer, or until golden brown and crisp. Drain on paper towels;remove toothpicks. Server with lettuce, sour cream, and remaining beans, Chile and cheese.
Source: The Garcia Family
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