Chimichangas

Chimichangas

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  • Recipe Serves4
  • Preparation Time20 min
  • Cooking Time10 min

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 small onion, chopped
  • 2 jalapeno peppers, roasted, seeded and chopped
  • 1 clove garlic
  • 2 cups shredded or diced cooked chicken
  • 1/3 cup water
  • 4 tsp. Knorr® Reduced Sodium Chicken flavor Bouillon
  • 8 (10-in.) burrito size flour tortillas, warmed
  • 1 can (15 oz.) refried beans, heated according to package instructions
  • 1 1/2 cups shredded Monterey Jack cheese
  • additional oil for deep frying

Directions

  • Heat 1 tablespoon oil in a medium nonstick skillet over medium heat and cook onion about 4 minutes or until onion is tender, stirring occasionally. Add peppers and garlic and cook about 30 seconds. Add chicken, water and Knorr® Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer about 4 minutes until most of the water is evaporated, stirring occasionally.
  • Evenly spoon chicken mixture, beans and cheese onto tortillas. Roll up and secure with a wooden toothpick.
  • Heat oil in deep sided skillet over medium heat and fry chimichangas about 3 minutes or until deep golden brown, turning occasionally; drain on paper towels. Serve with chopped tomato, grated cheese, sour cream and guacamole.
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