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Joyce'S Chicken Chimichungas




Source of Recipe


Recipe by Joyce'S


List of Ingredients




2 lbs boneless chicken breast, cut into cubes
2 cups water
2 tbsp chili powder
2 tbsp white vinegar
1/2 tsp oregano
1/2 tsp cumin
2 tsp crushed garlic
1/3 cup salsa mixture (recipe follows)
1 to 1 1/2 cups shredded Monterey Jack cheese
1/2 cup sliced green onions
12 flour tortillas
oil for deep frying




Recipe



Combine chicken, water & next 5 ingredients in a saucepan: bring to a boil. Cover & reduce to medium-low heat: simmer for 30 minutes. Uncover & cook 1 hour more or untill the liquid has evaporated but saving 1/2 cup for the salsa mixture. Remove chicken & strain the leftovre liguid into a smaller saucepan. When chicken has cooled stir in the salsa mixture, cheese & onions.

Wrap the tortillas in foil & heat in 350° oven for about 15 minutes. Working with one tortilla (keeping the others covered), spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left & right sides, then the top closest to the mixture & roll securing it with a toothpick. (like you would a cabbage roll)Deep fry in oil turning till both sides are golden & crispy. Remove & drain on paper towels.

Top the Chimichungas with some of the White Cheese Pollo & seve.(recipes follows)


NOTE: If I have enough of the salsa mixture, I will place some on a plate, top it with the Chimichungas then the White Cheese Pollo.

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Salsa Mixture
1/2 cup salsa (mild, medim or hot), 1/4 tsp chili powder(optional), add the 1/2 cup reserved liquid & thicken with about a 1/2 tsp to 1 tsp of cornstarch. Cook until thickened.

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White Cheese Pollo con Queso Dip or Fundito

1 can Cream of Chicken Soup or Cream of Mushroom Soup
4 oz Can Green Chilies, chopped
2 c Grated Monterrey Jack Cheese
1/4 cup sour cream
1 med. onion, diced

In 2 quart saucepan mix soup, sour cream, chilies, cheese and onion. Heat over medium heat, stirring occasionally till cheese has melted, until hot. Pour into a warmed large soup bowl. Serve.

Sprinkle with chorizo, tomato and cilantro if desired.

Serve with warmed tortilla chips.


Extras:
8 oz. chorizo (spicy sausage), casing removed, crumbled, cooked until browned & drained
2 tablespoons chopped tomato
2 tablespoons finely chopped cilantro


Browned ground beef, seasoned to taste with taco seasoning, can be substituted for the chorizo.