Sunday, March 6, 2011

Chicken Chimichangas

I'm going to start this recipe off by making the sauce first. This sauce will need time to reduce and blend flavors.
1/2 cup chopped onion
2 cans green chilies
1 clove garlic
1 cup chicken broth
a pinch of chili powder, cumin and sugar
Saute onion with garlic. Add remaining ingredients and allow to simmer while you are assembling the chimi's.

2 1/2 cups of rotisserie chicken
2 Tbsp. oil
1/2 chopped onion
2 cloves garlic
1 jalepeno (seeded and remove membrane) or you could use 1 tsp. red pepper flakes
1 1/2 t. chili powder
1/2 t. cumin
1/4 t. cinnamon
1 small tomato diced
1/4 c. sour cream
Monterey Jack or Co-jack cheese, slice thin
1 can refried beans
Flour tortillas. Amount depends on the size you use. We made 6 with large tortillas

Saute onion in oil add garlic, chili powder, cumin, jalepeno and cinnamon. Blend flavors, add sour cream and chicken. After flavors blend ( just a few minutes), add tomato. Assemble by spreading a spoon of beans on tortilla almost to the edge. Leave some room so you can fold tortilla. Top with chicken mixture and cheese. Roll up and place seam side down on a baking dish or cookie pan. Once all are assembled, spray with cooking spray. Bake at 350 for 20 minutes or until lightly browned. Top with green sauce and extra sour cream and tomato.
While burritos are baking, blend the green sauce to make it smooth. I use my mini blender.

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