Tuesday, September 11, 2012

Chicken Chimichangas

We've been making these for a while now and they are a hit every time.

Chicken Chimi's
Leah Matthews

6-8 flour tortillas
3-4 chicken breasts, cooked and shredded
1 8oz package cream cheese
1 7 oz can chopped green chills
2 cups cheddar or colby jack, grated
1 can green enchilada sauce

Mix chicken, cream cheese, chills and cheese together; I find it easier to just squish it altogether with my hand.  Fill each tortilla with about 1/3 cup mix and roll up into a burrito with both ends closed.  Heat about an inch deep of oil in  frying pan to medium heat.  With tongs, place chime's in the oil until bottom side is golden and crispy.  Turn over and repeat until all the way done.  Heat enchilada sauce and poor over the tops for serving.  Serve with sour cream, black beans and romaine lettuce.  Mmmm.

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