Chicken Chimichanga
Nb persons: 0
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| 2 | chicken breasts, cooked, shredded |
| 1 can (16 oz) | refried beans |
| 1 jar (12 oz) | green chili salsa |
| Peanut oil | |
| 12 flour tortillas | |
| 2 cups | Monterey jack cheese, shredded |
| 2 cups | lettuce, shredded |
| 8 oz | sour cream |
Cook and shred chicken - mix with 1/2 can (1 cup) of the beans and 1/4 cup of the green chili salsa.
In a sauté pan, heat 1 inch peanut oil to 375 degrees.
Soften tortillas according to directions.
Set aside 3/4 cup of the cheese for garnish.
Place about 1/4 cup of the chicken mixture and a heaping Tablespoon of the cheese on the end of each tortilla.
Fold one side of tortilla over the filling, then fold in the two sides, then fold the fourth side over ... Secure with toothpicks.
Fry 2 or 3 at a time, folded side down 1 minute ... Turn and fry for 1 minute or until golden brown and crisp.
Drain on paper towels ... Remove toothpicks
Serve with lettuce, sour cream, remaining beans, salsa and cheese.
Recipe uploaded with Shop'NCook for iPhone.
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