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Chicken Chimichangas




Source of Recipe


LifeasaLofthouse


List of Ingredients




2 tablespoons Vegetable Oil, plus more for frying
1/2 cup diced White Onion
1 1/2 teaspoons minced Garlic
1/2 tablespoon Chili Powder
1/4 teaspoon Oregano
1/2 teaspoon ground Cumin
3-4 cups cooked, shredded Chicken
1 teaspoon Salt
1/2 teaspoon Pepper
1 (4 oz) can Diced Green Chilies
8 (10 inch) Flour Tortillas, warmed
1 1/2 cups Monterey Jack cheese, shredded

Recipe



In a large, deep skillet, pour in enough vegetable oil to fill half of it. Heat at medium low heat. (This will be the oil you fry the chimichangas in.)

In a seperate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Throw in the diced onion and saute until slightly softened. Add in garlic, chili powder, oregano and cumin.Cook, stirring until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.

Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 2-3 tablespoons of the shredded monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.

Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to keep them from opening) Fry until golden brown on both sides. This only should take a minute or two, depending on how hot your oil is.

Place deep fried chimichangas onto a paper towel lined plate to soak up grease. Serve immediately with your favorite toppings