SOUTHWEST CHICKEN CHIMICHANGA

Southwest Chicken Chimichanga image

Provided by Geoffry Le Cher

Time 45m

Number Of Ingredients 14

1 store-bought rotisserie chicken
1 (16-ounce) container sour cream
1 (4 1/2-ounce) can chopped green chiles
2 c frozen corn, thawed
1 small onion, diced
1 clove garlic, peeled, crushed, and minced
1 c shredded smoked mozzarella cheese
1 c extra sharp cheddar cheese
1 Tbsp cumin
1 tsp smoky chipotle chile powder
1 Tbsp freshly ground black pepper
10 flour tortillas (12")
1 c vegetable oil, for frying
1 guacamole or additional sour cream, for serving

Steps:

1. In a large bowl, debone the chicken and shred the meat.
2. Add sour cream, chopped green chiles, corn, onion, garlic, both cheeses, and spices.
3. Toss well.
4. Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
5. Meanwhile, put 1/4 cup of the chicken filling into each tortilla, roll, and secure with a toothpick.
6. Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
7. Add additional oil after each fry session. Drain on a paper towel, and transfer to oven to keep warm.
8. When ready to serve, place on platter (or serve 2 per plate), and serve with favorite guacamole or sour cream.