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Chicken Chimichanga

Kraft Memeber Recipe
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Makes: 8 chimichangas Total Time: 40 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 Tbsp. vegetable oil, plus some for frying
  • 1/2 cup diced white onion
  • 1 1/2 tsp. minced garlic
  • 1 Tbsp. plus 1/2 tsp. chili powder
  • 1/4 tsp. oregano
  • 1/2 tsp. ground cumin
  • 1 1/2 pounds cooked chicken breast, shredded while warm
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 can (4.5 oz.) chopped green chiles, drained
  • 8 (10-inch) flour tortillas, warmed
  • Wooden toothpicks
  • White Mexican dipping cheese
make it
Heat 2 Tbsp. of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.

One at a time, place 1/2 cup chicken mixture onto the warm tortilla into a rectangular shape. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure with wooden toothpick. Place folded side down.

Heat vegetable oil in a skillet. Using tongs put the chimichangas folded side down into the skillet. Cook both sides to a golden brown, about 3 minutes. Drain on a paper towel-lined plate. Remove toothpicks and serve with melted Mexican dipping cheese, sour cream.
The chimichangas go great with Mexican rice and refried beans.
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