Chimichangas With Cheese Sauce

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I started making these about 7 years ago when my favorite Mexican restaurant closed.
They had the best Chimichangas.
This is my version.
With the Cheese sauce.
Things You'll Need 1 lb Boneless Chicken Breast 1 4 oz can green chili' s diced 1 to 2 tablespoons chili powered 1 garlic clove diced 1/4 cup onion diced 8 10 inch flour tortillas Canola oil toothpicks 1 1/2 cups shredded Monterey jack cheese 3 tablespoons margarine or butter 2 tablespoons all purpose flour 1 1/2 cups milk 1/2 cup water Step One Bake chicken in oven until done.
Shred the chicken.
In a pot add 1 tablespoon butter onion and garlic.
Cook over med.
heat until onions are soft.
Add the green chili' s , chili powder ,1/2 cup water and chicken.
Stir.
Cover and cook over med.
low.
heat for at least 30 mins.
Step Two Heat the tortillas in microwave for 30 seconds.
Place about 1/4 to 1/3 cup of Chicken mixture in the middle of the tortillas.
Fold the side' s into the middle and next the other side Hold it together with the toothpicks.
It should look like a little package.
Place in refrigerator until ready to fry.
Step Three Now the cheese sauce.
In a pot.
Heat 2 tablespoons butter over med heat until melted add the flour.
Stir constantly for about 4 mins.
Remove from heat and add the Milk.
Stirring constantly Add the cheese and a dash of salt and pepper.
Cover let sit on Low heat until ready to eat.
(if the sauce is a little to thick for your liking add a little more milk until it is right for you) Step Four In a Deep pot add the canola oil.
Only add enough so it's only about 3 to 4 inches deep.
Heat over med high.
When oil is ready Place the chimichangas flap side down first to seal it.
Fry until golden brown on both side's.
Place on a Plate with paper towel's .
Remove tooth pick's (be careful they might still be hot.
I remove them with a paper towel) Step Five Place about 1/4 cup cheese sauce on plate.
Top with the Chicken Chimichanga.
Serve with lettuce, tomato and sour cream More recipes like this at my website
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