Chicken Chimichangas

Chicken Chimichangas

You’ll Need:

1 1/2 lb. boneless, skinless chicken breasts, cooked and shredded
2 tsp. olive oil
1 clove garlic, minced
1/2 c. tomato sauce
1/2 c. water
2 1/2 tsp. chili powder
1/2 tsp. cumin
3 tbsp. hot sauce
2 tbsp. sour cream
1 1/2 c. refried beans
6 flour tortillas
vegetable oil
5 oz. shredded cheese

How To:

Heat olive oil in skillet and add garlic. Saute 30 seconds. Add tomato sauce, water, chili powder, cumin, paprika, and hot sauce. Bring to a bubble, then reduce heat and simmer, stirring, until sauce has thickened. Stir in sour cream until thoroughly mixed. Toss in chicken.

Fill a pot or wok with 1/2” vegetable oil and heat over medium high heat.

Spread refried beans into the center of each tortilla, leaving a border on the edge. Layer with 1/2 cup of chicken mixture. Top with 3 tablespoons of shredded cheese. Fold the ends up and fold one side over the top and roll. Use toothpicks to secure if needed.

Fry tortillas in wok until golden brown on the bottom. Turn using metal tongs. Cook until golden brown and remove to a paper towel to drain and dry. Serve hot with hot sauce and sour cream.

Makes: 6 servings

Prep Time: 25 minutes
Chill Time: n/a
Cook Time: 3 minutes/each
Calories: 467

Source: Unknown.