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
Allow chicken to cool, remove meat from bones, and chop.
Place shortening, sliced onion, and 1 minced garlic clove in
a medium-size skillet and sauté mixture at medium heat until
onion is tender.
Add the chopped chicken, tomato, jalapeno chile,
and remaining seasonings and simmer at low heat for 10-15 minutes.
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.
Heat 2-inches of shortening in a heavy pan at medium-high heat.
Fry each rolled tortilla in hot shortening until crisp and lightly
browned. Drain on absorbent towels.
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
Yield: 8 servings
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