Krista's Kickin' Chicken Chimichangas |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My family and I are HUGE Mexican food fans, but it becomes quite pricy to eat out often - not to mention all that fried food does a number on the waistline! To solve my chicken chimichanga addiction, I finally created a recipe to make at home that tastes just like the real thing from the restaurant. And even better, it's more healthy for you because the chimichanga isn't fried!! I like to serve my chimichangas with white queso, but there are other ways to serve them, i.e. enchilada red sauce. Most grocers sell this queso pre-made in the cheese section of the store. If you can't find this cheese, there are plenty of recipes online that show you how to make it at home. Ingredients:
1/2 cup finely chopped onion |
1 (4 ounce) can green chilies, drained |
3 cups cooked shredded chicken |
1 cup chicken broth |
1/2 cup salsa |
1/2 tablespoon mccormick's montreal brand steak seasoning (i know it's a chicken recipe, but i like the steak seasoning) |
1 teaspoon cumin |
1/2 tablespoon adobo seasoning |
1 teaspoon garlic salt |
8 flour tortillas (8 inch) |
1 teaspoon butter |
extra virgin olive oil |
2 cups mexican queso blanco |
Directions:
1. Cook chicken, shred and set aside.
2. In large skillet, cook onion in butter until transparent.
3. Add chicken, broth, salsa, chiles and all seasoning.
4. Bring mixture to a boil and then simmer at low-to-medium heat for about 15 minutes, or until most liquid is absorbed.
5. Heat tortillas in microwave to soften them. Grease baking dish.
6. Scoop 1/2 cup of mixture into each tortilla and fold. Place in dish seam side down. Brush lightly with extra virgin olive oil.
7. Bake at 425 for 10-15 minutes, or until lightly brown and top of tortilla is hard to touch.
8. Serve with white queso. YUM! :-).
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