Loaded with vegetables and tender piecesof chicken, these chimichangas are sure to please the whole family.
Recipe: Garden-Style ChickenChimichangas
1 tablespoon vegetable oil
Heat vegetable oil in large skillet overmedium-high heat. Add chicken and onion; cook, stirring constantly,for 3 to 4 minutes or until chicken is no longer pink. Stir inburrito seasoning mix, water, corn and chiles. Bring to a boil.Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutesor until mixture is thickened. Place 1/3 cup chicken mixtureon each tortilla. Fold into burritos; secure ends with toothpicks.
Add vegetable oil to 1-inch depth in mediumskillet; heat over high heat for 3 to 4 minutes.
Place 1 or 2 burritos in vegetable oil;fry, turning frequently, for 1 to 2 minutes or until golden brown.Remove with slotted spoon; drain. Repeat with remaining burritos.Remove wooden picks. Serve warm with salsa or guacamole.
1 pound boneless, skinless chicken breast meat, thinly sliced
1 small onion, quartered and sliced
1 cup water
1 package taco seasoning mix
1 cup whole kernel corn
1 (4-ounce) can diced green chiles
8 (8-inch) soft taco-size flour tortillas, warmed
Salsa for accompanimentGuacamole for accompaniment
Makes 8 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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