I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, May 15, 2014

Chicken Chimichangas

Mmmmm!   Great with a side of Mexican rice.  Not too spicy, but you can make it spicier.   You can add rice or beans to the chimichangas if you would like.  I make my own chicken broth for the enchilada sauce, but if you want to make it quicker, use store bought.  You can bake this to make it less fattening.





CHICKEN CHIMICHANGAS
(makes 6)

Ingredients:
*1 boneless, skinless chicken breast
*4 cups water
*2 carrots, peeled & cut in half
*2 celery stalks, with tops
*1 small yellow onion, peeled & cut in half
*1 garlic clove, cut in half
*2 tablespoons vegetable oil
*2 tablespoon all-purpose flour
*3 tablespoon chili powder
*1 teaspoon chipotle chili powder
*1/2 teaspoon garlic powder
*1/2 teaspoon salt
*1/2 teaspoon dried cumin
*1/4 teaspoon dried oregano
*1 yellow onion, diced
*3 garlic cloves, minced
*1/2 teaspoon dried cumin
*1 tablespoon, chili powder
*1/2 teaspoon dried oregano
*1/2 teaspoon garlic powder
*1/4 teaspoon chipotle chili powder
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*1 -2 (4 1/2 ounce) cans chopped green chilies, drained
*6 (10 inch) flour tortillas.
*1 1/2 cups shredded cheddar cheese
*3 cups vegetable oil for frying.

Directions:
~Place chicken breast, water, carrots, celery, small onion and 1 garlic clove into a medium saucepan.
~Cover and bring to a boil.
~Reduce heat to low and cook until chicken is done (about 30-40 minutes).
~Remove chicken breast and shred (I use my kitchen aid mixer to do this).
~Strain chicken stock through a sieve (discard veggies).
~Set chicken stock aside.
~In a small bowl, mix 3 tablespoons chili powder, 1 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon dried cumin and 1/4 teaspoon dried oregano.
~In a small saucepan, heat oil over medium heat.
~Whisk in flour and whisk continuously for 1 minute.
~Add in mixed seasonings.
~Slowly add in 2 cups of chicken stock.
~Whisk until mixture comes to a boil.
~Reduce heat and simmer for 20 minutes.
~Remove enchilada sauce from heat and set aside.
~In a small bowl, mix 1/2 teaspoon dried cumin, 1 tablespoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon chipotle chili powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper.
~In a medium skillet, heat 2 tablespoons vegetable oil over medium-high heat.
~Add diced onions, cook until translucent.
~Add in minced garlic & mixed seasonings.
~Add shredded chicken and mix well.
~Stir in green chilies and heat through (about 3-4  minutes)
~Remove from heat.
~In a large skillet, heat 3 cups oil, to 360 degrees.
~Heat flour tortillas (wrapped in wet paper towels) for about 10-15 seconds.
~Spread around 3/4 cup of chicken mixture down the center of a flour tortilla.
~Sprinkle 1/4 cup cheddar cheese over chicken mixture.
~Fold ends in over chicken mixture, then roll tortilla up.
~Using tongs, carefully place chimichangas folded side down into oil (do not do more than 2 at a time).
~Cook until golden brown, and turn cooking all sides until they are golden brown (about 2-3 minutes).
~Remove from heat and drain on paper towel.
~Top with enchilada sauce.

Variations:
`Reduce the amount of chicken mixture by 1/4 cup and add 1/4 cup rice or refried beans.
`Top with sour cream.
`Top with diced jalapeno peppers.

**You can bake this to make it less calories if you prefer.
   ~Heat oven to 400 degrees.
   ~Spray wrapped tortillas with cooking spray.
   ~Bake for 20-30 minutes (flipping half way through) or until tortilla  is a golden brown.

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