Chika-Chika Chimchanga

By BuffieBelinda

Chimichanga ~ The Spanish word for 'Thingamajig'. Whatever the meaning, it is yumminess wrapped up in a tortilla and fried. And who doesn't like fried food?!? Then, if 'fried' isn't bad enough, I cover mine with cheese! You dieters out there should stay away from this beauty...everyone else...enjoy!

Ingredients

• 4 large bone-in chicken breast
• 1 medium onion, diced
• 1 4oz can chopped green chilies
• 1 TBSP butter
• 1-2 TBSP chili powder
• 1 TBSP garlic powder
• 2 tsp cumin
• Kosher salt and fresh ground black pepper
• 1 pkg. burrito sized flour tortillas
• 3-4 cups pepper jack cheese
• Vegetable oil

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from b-anything.blogspot.com

Preparation

Step 1

1. In a large soup pot, boil chicken with all seasonings until fork tender
2. Remove chicken and tear into shreds (save broth for Spanish rice)
3. In the same pot chicken was made, melt butter and sauté onions on medium heat until transparent. (the onions will pick up any leftover spices from the chicken
4. In a large bowl, mix shredded chicken, onion, cheese and chilies
5. Spoon a large mound (¼ to ½ cup) of the mixture into the middle of a tortilla
6. Fold into chimichanga/burrito shape
7. Repeat until all chicken mixture is gone
Heat oil over medium high heat in a large, heavy skillet.
8. Add chimichangas and cook by turning on all sides until golden brown (You may need to turn them down if oil gets too hot)
9.If making in batches, place cooked chimichangas in warm oven until ready to serve
10. Serve with topped with NOTcho Momma's Queso, on a bed of shredded lettuce, diced tomatoes (or Can You Salsa) and a dollop of sour cream