“I made way too much of my Crock Pot Shredded Chicken in Beer and needed to use some up. Added a couple of kitchen staples. Wrapped, fried, devoured!”
READY IN:
20mins
SERVES:
4-6
YIELD:
10 chimichangas
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken, salsa and tomatoes in a wide skillet over low heat until hot through, stirring occasionally. Season to taste.
  2. In another skillet, heat oil over medium low heat until hot but not smoking.
  3. Stack tortillas on a microwave safe plate and top with a damp paper towel. Heat 1 minute on high until tortillas are warm and pliable.
  4. Sprinkle a few tablespoons of grated cheese across the midline of a tortilla, leaving an inch of tortilla showing at either end. Put a heaping spoonful of hot chicken mixture over the cheese and top with more cheese.
  5. Fold the sides sides of the tortilla inward, perpendicular to the line of filling. Turn the tortilla ninety degrees and fold the bottom flap up and over the filling, tucking it under and pulling the filling under with both hands. Roll the tortilla closed, tucking the sides back in as necessary, and place seam side down on a plate. Repeat with remaining tortillas and filling.
  6. Place half the chimichangas, seam side down, in the hot oil, trying not to crowd them. Cook until the bottoms are crispy and brown, about two minutes.
  7. Roll each chimichanga onto a narrow side, stacking them against the side of the skillet to help each other stay upright, until that side is also crispy and brown. Repeat with remaining sides and remove to paper towels while cooking the other rolls.
  8. Serve hot with condiments as desired. We like sour cream.

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