Wow, these chicken chimichangas are packed with Southwest flavor. Once fried, the outside is crisp and holds in a creamy, hearty chicken filling. Chipotle powder gives them a little kick and smoky flavor. We love the pops of sweetness from the corn. They're fantastic served with sour cream and guacamole, but they'd be nice with a Southwestern ranch too. A great snack while watching football or serve with rice for a tasty meal. These are EXCELLENT football food items. And since they are so easy to prepare, you won't be stuck in the kitchen while everybody else is watching the game.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 1 - store-bought rotisserie chicken
- 1 package(s) sour cream (16 oz)
- 1 can(s) chopped green chiles (4 oz)
- 2 cup(s) frozen corn
- thawed
- 1 small onion
- diced
- 1 clove(s) garlic
- minced
- 1 cup(s) shredded smoked mozzarella cheese
- 1 cup(s) extra sharp cheddar cheese
- 1 tablespoon(s) cumin
- 1 teaspoon(s) smoky chipotle chili powder
- 1 tablespoon(s) freshly ground black pepper
- 10 - flour tortillas (12\u201d)
- 1 cup(s) vegetable oil
- for frying
- 1 - guacamole or additional sour cream
- for serving
Intructions :
- In a large bowl
- debone the chicken and shred the meat.
- Add sour cream
- chopped green chiles
- corn
- onion
- garlic
- and spices.
- Add both kinds of cheese.
- Toss well.
- Set oven to 200 and in a large pan over moderate heat
- warm 1/4 cup of oil until it sizzles.
- Meanwhile
- put 1/4 cup of the chicken filling into each tortilla.
- Roll and secure with a toothpick.
- Working one at a time
- pan-fry until the tortillas are golden brown and the interior mixture is warm
- about 4 minutes per side.
- Add additional oil after each fry session. Drain on a paper towel and transfer to the oven to keep warm.
- When ready to serve
- place on a platter (or serve 2 per plate)
- and serve with your favorite guacamole or sour cream.
Rated 5/5 based on 61 Reviews
Keyword : recipe-Mexican-Chicken-Pan Fry