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CHICKEN CHIMICHANGAS

Source of Recipe

Ortega web site, with a baking suggestion from Evie


Recipe Introduction

This is my wife's favorite recipe so I dedicate this one to her! Loaded with vegetables and tender pieces of chicken, these chimichangas are sure to please everyone. And with a great suggestion from Evie, you can have them fried or baked!

List of Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast meat, thinly sliced
1 small onion, quartered and sliced
1 cup water
1 package ORTEGA® Taco Seasoning Mix
1 cup whole kernel corn
1 (4-ounce) can ORTEGA® Diced Green Chiles
8 (8-inch) soft taco-size flour tortillas, warmed
1 container ORTEGA Salsa - Homestyle Recipe (Mild)


Recipe

FOR FRIED CHIMICHANGAS:

HEAT vegetable oil in large skillet over medium-high heat. Add chicken and onion; cook, stirring constantly, for 3 to 4 minutes or until chicken is no longer pink. Stir in burrito seasoning mix, water, corn and chiles. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture is thickened. Place 1/3 cup chicken mixture on each tortilla. Fold into burritos; secure ends with toothpicks.

ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Oil should be just below the smoking point. (If using an electric fry pan (recommended), experiment to find the "smoking" temperature, then decrease the setting 5 degrees F. for best results.)

PLACE 1 or 2 burritos in vegetable oil; fry, turning frequently, for 1 to 2 minutes or until golden brown. Remove with slotted spoon; drain. Repeat with remaining burritos. Remove wooden picks. Serve warm with salsa or guacamole. Makes 8 servings.

FOR BAKED CHIMICHANGAS:

Before you wrap the tortillas with all the ingredients, put melted butter on one side of the tortilla then flip it over and put the ingredients inside (not the butter side), then roll them up, place on a casserole dish and bake for 10-15 minutes at 425 or until they are golden brown.