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Chicken Chimichangas

Source of Recipe


Jonathan Gatlin






List of Ingredients



• 2 lbs chicken
  
• 1 tsp. vinegar
  
• 1 tsp salt
  
• 1/8 tsp. black pepper
  
• vegetable oil
  
• 2 c. water
  
• 1 tsp. cumin
  
• 2 Tbl. chili powder
  
• 2 tsp. oregano
  
• 1 Tbl. minced garlic
  
• 12 10 in. flour tortillas
  
• 24oz. motzarella cheese (grated)
  
• velveta cheese
  
• rotel
  
• 1/8 cup milk
  






Instructions



1. In a sauce pan combine, meat, water, salt, garlic, cumin, chili powder, pepper, vinegar and oregano.
   
   
2. Bring to a boil then reduce heat and simmer about 2 hours until meat is tender.
   
   
3. Uncover and simmer about 15 min. or until water is almost evaporated.
   
   
4. Shred the meat very fine.
   
   
5. Wrap tortillas in foil and heat in the oven for 15 min.
   
   
6. Put 1/4 cup mixture of the chicken and 1/4 cup cheese into each tortilla near one edge, fold nearest edge up and over just until the mixture is covered.
   
   
7. Fold in the sides envelope style then roll up and fasten with wooden toothpick if needed.
   
   
8. In a heavy skillet or sauce pan fry filled tortillas in 2 in. deep vegetable oil about 1 minute on each side or until golden brown.
   
   
9. Drain on paper towel and keep warm in 300 degree oven while frying the rest of chimis.
   
   
10. In another pan during the frying process heat the velveeta cheese, 1/8 cup of milk and rotel on low until melted.
    
    
11. Pour the melted cheese mixture on top of the Chimichangas, garnish with lettuce and sour cream.