Entrees · Favorite Recipes ♥

Chicken Chimichangas

9

 

  • 1- 3 ½  pound chicken
  • 6 cups water
  • 2-3 cloves garlic
  • 1 teaspoon cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon salt

Put these ingredients in a soup pot and cook for 1 hour. Remove the chicken and let cool.

Remove the meat and chop coarsely- set aside. Reserve ¼  cup of the broth.

1

  • 2 cups thinly sliced onions
  • 2 cloves garlic
  • 2 Tablespoons olive oil
  • 1 large diced tomato
  • 2-3 diced jalapeno peppers (hint hint- wear gloves)
  • A good teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dries basil
  • ¼ teaspoon pepper
  • ½ teaspoon cumin
  • Dash of good cinnamon

In a large heavy skillet, sauté onions & garlic in olive oil until tender, about 5 minutes.

Add chicken, tomato, jalapenos, ¼ cup of the chicken broth & the remaining spices. Simmer uncovered 10-15 minutes.

2

Fold edge nearest filling up & over filling just until covered. Fold in both sides, fold in sides again, then roll up.  Secure with a toothpick. Make only 2-3 at a time. In a heavy skillet fry chimi’s seam side down in about ½” peanut oil (350⁰) until golden brown about 1 minute on both sides. Drain on paper towels. You can keep them warm in a 300⁰ oven. Serve with fresh cut romaine, tomatoes, salsa, shredded cheese, olives & sour cream & our fav’ Franks hot sauce. Did somebody say Margarita’s? Hmmmm…..

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