Southwest Chicken Chimichangas
Flour tortillas are stuffed with shredded chicken, cooked veggies, fresh avocado and shredded cheese then pan fried to golden perfection.
Ingredients
- 1 rotisserie chicken shredded
- 1 purple onion diced
- 1/2 red bell pepper diced
- 1 jalapeno diced
- 2 cloves of garlic minced
- 4 ears of corn or 10 oz frozen corn kernels removed
- 1 c chicken stock
- 2 tsp chicken bouillon granules
- 2 tsp ancho chili powder
- 3 tsp garlic powder
- 3 tsp kosher salt
- 1 tsp black pepper
- 3 tsp cumin
- 1 tsp paprika
- 1/2 c salsa Garden Fresh sweet onion
- 1/3 c black beans strained
- 1 avocado diced
- flour tortillas
- shredded cheese
Instructions
- Dice onion, red bell pepper and jalapeno.
- To a pan over medium heat add olive oil and drippings from the rotisserie chicken bag and cook the onion, red bell pepper and jalapeno for 15 minutes.
- While those cook, cut the kernels off 4 ears of corn, mince garlic and shred a rotisserie chicken or 3 chicken breasts.
- Add the minced garlic. Stir and cook 2 minutes.
- Add corn kernels or frozen corn, stir and cook 5 minutes.
- Add salsa, stir then add rotisserie chicken. Stir. Add seasonings and stir.
- Add black beans, stir.
- Add chicken stock and bouillon granules, stir and simmer for 5 minutes.
- Add diced avocado and gently stir.
- Add chicken filling and shredded cheese to warmed flour tortillas. Place filling and cheese on the side closest to you and not directly in the middle. Roll up and secure with a toothpick. The size of your tortillas will determine how much filling and cheese you can put in.
- Cook in a thin layer of preheated olive oil in a pan set over medium heat. Flip chimichangas every 20-30 seconds until all sides have a deep golden-brown color and are crisp on the outside.
- Set on paper towels to absorb any residual oil. Remove the toothpick(s) used to keep the tortilla closed.
- Cut in half if desired and serve with your favorite fixings.
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