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
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