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    Chicken Chimichanga Recipe


    Source of Recipe


    Aunt Saunny
    2 cups shredded cooked chicken
    Peanut oil
    1 (16 oz.) can refried beans
    1 (12 oz.) jar green chile salsa, divided
    12 flour tortillas
    2 cups shredded Monterey Jack cheese (8 oz.)
    2 cups shredded lettuce
    1 (8 oz.) container sour cream


    Mix chicken with 1/2 can of the beans (1 cup) and 1/4 cup of the green chili salsa. In a saute pan, heat one inch peanut oil to 375 degree on deep fry thermometer over medium heat.

    Soften tortillas according to package directions.

    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 end of each tortilla.

    Fold one side of tortilla over filling, then fold in the other two sides. Fold fourth side over secure with toothpicks.

    Fry two or three 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.Serve with lettuce, sour cream and remaining beans, salsa and cheese.

 

 

 

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