Chicken Chimichangas

Ingredients:

2 tablespoons Vegetable Oil, plus more for frying
1/2 cup diced White Onion
1 1/2 teaspoons minced Garlic
1/2 tablespoon Chili Powder (or 1 and 1/2tsp)
1/4 teaspoon Oregano
1/2 teaspoon ground Cumin
3-4 cups cooked, shredded Chicken
1 teaspoon Salt
1/2 teaspoon Pepper
1 (4 oz) can Diced Green Chilies
8 (10 inch) Flour Tortillas, warmed
1 1/2 cups Monterey Jack cheese, shredded


TOPPINGS: Salsa Verde, Sour Cream, Guacamole, etc. or

Fundido Cream Sauce Topping:
4 ounce package cream cheese, softened
1/2 cups sour cream
1 ounce candiced jalapenos
1/4 cup half-and-half
1/2 tsp minced garlic cloves
1/2 cup Monterey jack or pepper jack cheese, grated
 (Blend ingredients and heat over med-low heat. Then pour over the top of the cooked chimichangas)

Directions:

1. In a large, deep skillet, pour in enough vegetable oil to fill it half full. Heat oil at medium low heat. (This will be the oil you fry the chimichangas in.)
2. FOR BAKED VERSION: Preheat oven to 375 degrees F.
3. In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the diced onion and saute until slightly softened. Add in garlic, chili powder, oregano and cumin. Cook stirring until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
4. Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 2-3 tablespoons of the shredded monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
5. Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to keep them from opening) Fry until golden brown on both sides. This only should take a minute or two, depending on how hot your oil is.
6. Place deep fried chimichangas onto a paper towel lined plate to soak up grease. Serve immediately with your favorite toppings!
7. FOR BAKED VERSION: Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20-30 minutes, or until golden brown.

Serve with...
Creamy Refried Beans
Spanish Rice

 Source: Life in the Lofthouse

My family would rate this 5 out of 5 stars