Chicken Chimichangas
From this recipe
2 large skinless, boneless chicken breast halves
3 C. water
1 Tbls. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
1 (7 oz) can chopped green chilis
1/2 C. diced onion
3 large cloves garlic, minced
oil for frying
8 (8 in) flour torillas
8 oz. shredded monterey jack cheese
1. Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chilies, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to onion mixture.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees.
3. Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten with filling into rectangle shape with the back of a spoon. Sprinkle about 1 oz. of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
4. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minutes per side. Drain on a paper towel-lined plate, and remove the toothpicks. Serve with sour cream and mexican rice.
