Chicken Chimichangas

Preheat oven to 250 degrees

Chicken Chimichangas
Chicken Chimichangas

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    c butter

  • 1/4

    c flour

  • 2

    c chicken stock, heated

  • 8

    oz sour cream

  • 4 oz can chopped green chilies, drained

  • 1/4

    tsp cayenne powder

  • 1

    tsp hot sauce

  • 8

    oz shredded chicken

  • 4

    oz monterey jack cheese, shredded

  • 4

    oz pepper jack cheese, shredded

  • vegetable oil for frying

Directions

In med sauce pan over med heat, melt butter and add flour. Stir and cook for 3-5 mins or until the raw flour smell is gone. Add heated chicken stock, 1/3 c at a time, stirring with a wire whip for each third. This step will ensure no lumps. Add sour cream, chilies, cayenne and chicken. Remove from heat. Fill the center of the tortilla with chicken mixture and both cheeses. Roll up tight. Heat oil to 350 degrees. Place two chimichangas in hot oil making sure they are completely covered, cook until brown and crispy. about 5 mins. Remove to paper towel. Place on serving platter and cover with sauce

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