CHIMICHANGAS

Chimichangas image

Time 30m

Number Of Ingredients 27

Ingredients

CHIMICHANGA FILLING:
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2 chicken breasts or 1 pound of ground beef
3 cups of water (if doing chicken)
1 Tablespoon Chili Powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 (7 ounce) can of chopped green chilies, divided
1/2 cup diced onion
3 large cloves of garlic minced
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SOUR CREAM SAUCE:
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2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup of water
1 cube chicken bouillon
1/2 cup of sour cream
Salt & pepper to taste
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Oil for frying (Vegetable, Sunflower or Peanut are my favorites)
1 Package of Egg Roll Wrappers
8 ounces sharp cheddar cheese

Steps:

FOR CHICKEN: ------------------ Place chicken into a large sauce pan. Pour in the water and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder & cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium low. Simmer for 15 minutes. After 15 minutes, stir in 4 ounces of green chilies, onion and garlic; continue simmering until liquid has reduced to 1 cup. Remove chicken, shred with 2 forks and return to onion mixture. ------------------ FOR BEEF: ------------------ Place ground beef in a skillet and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, cayenne pepper & onion. Cook beef until cooked through. Add garlic and green chilies and cook for 2 more minutes. ------------------ SOUR CREAM SAUCE: ------------------ While oil is heating, In a small sauce pan melt butter over medium heat. Slowly stir in the flour and cook for 1 minute (mixture will be thick). SLOWLY whisk in the water 1/4 cup at a time, thoroughly incorporating all the water before adding more - your mixture will thicken up significantly and then thin out again. Add Bouillon cube and stir until dissolved. Whisk in reserved 3 ounces of chilies and sour cream. Set Aside Once meat of choice is cooked, heat oil in a deep fryer or large sauce pan until it reaches 375*F ------------------ TO FRY: ------------------ Heat oil to 375*F in a deep fryer or in a large sauce pan. Lay out one egg roll wrapper, diamond shaped so tip is facing the top. Spoon 2-3 Tabelspoons of filling into egg roll. Add a 2 Tablespoons of cheese on top of filling. Using a small cup of water and your finger, wet ALL edges of the egg roll wrapper. Roll according to package directions, sealing up edges as you go along. Once all egg rolls are prepared, slowly lower several chimichangas into hot oil with a pair of tongs. Don't crowd the pan. Cook chimichangas until golden on each side (about 1 minute per side). Remove from oil and place on a paper towel lined plate. Serve Immediately with sour cream sauce as a dip or poured over the top.

Nutrition Facts : ServingSize 7