DELICIOUS CHICKEN CHIMICHANGAS

These Chicken Chimichangas are one of a definitive solace food sources! Flour tortillas are layered with refried beans, prepared destroyed chicken and cheddar, at that point they're wrapped and seared for a totally fresh, very fulfilling surface!

 

In the event that there is one thing I realize how to make, it's a totally singed custom made chimichanga. My mother made them all the time growing up so now they'll in every case simply be a unique little something I ache for.

 

This is simply homestyle food that preferences astounding! They're loaded with layers of flavor and they're simpler to make than you'd might suspect! Besides risks are after you polish off one they'll effectively hold you over until the following supper, these things are excessively good.

 

What's more, with this formula you can utilize a couple of easy routes like rotisserie chicken, canned beans, packaged salsa and new guacamole from the supermarket to make prep go snappier.

 

 

 

Ingredients

• 1/2 cup finely chopped yellow onion
• 3 1/2 cups cooked shredded chicken breasts*
• 2 1/2 tsp chili powder
• Vegetable oil for frying, plus 2 tsp for sautéing
• 1 clove garlic, minced
• Guacamole and diced tomatoes, for serving (optional)
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• 1/2 tsp cumin
• 1/2 tsp paprika
• 5 oz shredded Mexican cheese blend (1 1/4 cups)***
• 1/4 tsp ground coriander
• 1/4 cup salsa** (bottled or fresh)
• 2 Tbsp sour cream, plus more for topping
• 1 3/4 cups refried beans, homemade or store bought*
• 6 burrito size flour tortillas

 

 

 

Instructions

1. Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer.
2. Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
3. Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
4. Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 - 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
5. Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
6. Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.

 

 

 

 

 

source:https://www.cookingclassy.com