Chicken Chimichangas

Prep: 15 minutes | Cook: 30 minutes

Ingredients

For Chimichangas:

300 gms Chicken thighs, boiled and shredded

1 cup Chicken stock

1 tsp Chilli powder

Salt to taste

1 tsp Cumin powder

1 tsp Black Pepper powder

1 tsp Garlic powder

1 tsp Onion powder

2 chopped Green Chillies, finely chopped

½ tsp dried Oregano

Tortillas:

500 gm Refined Flour

2 tbsp Butter

Salt to taste

2 cups Monterey Jack Cheese, sliced

Oil for Shallow frying

Sour Cream

Salsa

Parsley Sprig

Process
For Chimichangas

  • In a stock pot, add stock and chicken thighs, cook it until full done.
  • Remove the chicken in a mixing bowl and shred the chicken with the help of a fork.
  • Add salt (if required, as stock has sodium content), chilli powder, cumin powder, black pepper, garlic powder, onion powder, green chillies and oregano. Mix well, keep aside for further use.

For Tortillas

  • In a mixing bowl, add refined flour, butter and salt.
  • Knead the dough with water. Knead a soft dough.
  • Make 9 inches round roti’s and pan sear them till cooked through.
  • Take the tortilla’s Fill the stuffing and cheese slice nin the middle and fold it into a pocket.
  • Heat oil for frying, Add the pockets seal side down and cook till crisp and golden brown.
  • Garnish with salsa, sour cream and parsley sprig
  • Serve hot.
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