Southwestern Recipes

Chimichangas de Pollo

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Yield: 8 servings

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 jalapeño 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, jalapeño chile, and remaining seasonings and simmer at low heat for 10 to 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.


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