I started making these about 7 years ago when my favorite Mexican restaurant closed. They had the best Chimichangas. This is my version. With the Cheese sauce.
Things You’ll Need
1 lb Boneless Chicken Breast
1 4 oz can green chili’ s diced
1 to 2 tablespoons chili powered
1 garlic clove diced
1/4 cup onion diced
8 10 inch flour tortillas
1 1/2 cups shredded Monterey jack cheese
3 tablespoons margarine or butter
2 tablespoons all purpose flour
1 1/2 cups milk
1/2 cup water
Bake chicken in oven until done. Shred the chicken. In a pot add 1 tablespoon butter onion and garlic. Cook over med. heat until onions are soft. Add the green chili’ s , chili powder ,1/2 cup water and chicken. Stir. Cover and cook over med. low. heat for at least 30 mins.
Heat the tortillas in microwave for 30 seconds. Place about 1/4 to 1/3 cup of Chicken mixture in the middle of the tortillas. Fold the side’ s into the middle and next the other side Hold it together with the toothpicks. It should look like a little package. Place in refrigerator until ready to fry.
Now the cheese sauce. In a pot. Heat 2 tablespoons butter over med heat until melted add the flour. Stir constantly for about 4 mins. Remove from heat and add the Milk. Stirring constantly Add the cheese and a dash of salt and pepper. Cover let sit on Low heat until ready to eat. (if the sauce is a little to thick for your liking add a little more milk until it is right for you)
In a Deep pot add the canola oil. Only add enough so it’s only about 3 to 4 inches deep. Heat over med high. When oil is ready Place the chimichangas flap side down first to seal it. Fry until golden brown on both side’s. Place on a Plate with paper towel’s . Remove tooth pick’s (be careful they might still be hot. I remove them with a paper towel)
Place about 1/4 cup cheese sauce on plate. Top with the Chicken Chimichanga. Serve with lettuce, tomato and sour cream
More recipes like this at my website