Today I was feeling a little better and able to stand long enough to cook dinner, I have been craving Mexican for a while now. My favorite thing to order in a chicken chimichanga, so tonight I attempted to make it at home, they were really good! I will definitely make them again with only a few adjustments. I kind of made the recipe as I as going as I couldn't find one online I loved.
Chicken Chimichanga (My Recipe)
- 2 chicken breasts
- garlic salt
- onion (optional)
- Flour tortilla (8 inches)
- Cheese (I used Colby Jack)
Preheat oven to 475
Fry the breasts with the seasonings for about 5 minutes on each side, then added water and simmered until they were cooked through.
Shred with 2 forks mix into whats left of seasonings and water. Warm until heated through.
Butter one side of tortilla, place filling in the other, about one breast, top with cheese about a 1/4 to a 1/2 a cup per one.
Fold the top and bottom then roll, place in baking dish with seams down.
Bake for about 13 minutes or until golden brown.
***Tips: Next time I think I would boil the chicken and then shred and cook in a slow cooker to gather more flavor.
White Cheese Sauce (From: Online)
- 2 Tb. butter
- 2 Tb. flour
- 1 c. Milk or cream
- Salt and white pepper to taste
- 1/2-1 c. white cheddar cheese
Melt and blend ingredients until thickened. Pour over hot chimichangas.