Print Recipe

Chimichangas de Pollo

RG

Ingredients

Chimichangas

  • 1 (3 1/2 pound) whole chicken
  • 6 cups water
  • 1 medium onion, studded with 2 whole cloves
  • 2 stalks celery
  • 2 large whole garlic cloves, peeled
  • 1 bay leaf
  • 2 tablespoons shortening
  • 1 large onion, thinly sliced
  • 1 garlic clove, minced
  • 1 large tomato, cored and diced
  • 1 jalapeno chile, chopped
  • 1/4 teaspoon crushed leaf basil
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon crushed leaf oregano
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 flour tortillas, warmed

Garnish

  • 2 cups sour cream
  • 1 cup guacamole
  • 2 cups grated Cheddar cheese
  • Shredded lettuce (optional)
  • Tomato wedges (optional)


Instructions

  1. Place the chicken, water, onion, celery, 2 garlic cloves, and bay leaf in a medium-size stewing pot. Cook chicken at medium heat for approximately 1 1/2 hours, or until the chicken is tender.
  2. Allow chicken to cool, remove meat from bones, and chop.
  3. Place shortening, sliced onion, and 1 minced garlic clove in a medium-size skillet and sauté mixture at medium heat until onion is tender.
  4. Add the chopped chicken, tomato, jalapeno chile, and remaining seasonings and simmer at low heat for 10-15 minutes.
  5. Place approximately1/2 cup of chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and bottom. Fold the sides in over the filling and roll the tortilla jellyroll style. Secure each roll with a wooden pick.
  6. Heat 2-inches of shortening in a heavy pan at medium-high heat.
  7. Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels.
  8. Assemble the chimichangas by placing each rolled tortilla on a plate and garnish with 1/4 cup of sour cream, 2 tablespoons of guacamole,1/3 cup of cheddar cheese, lettuce, and tomato wedges.

Yield: 8 servings


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