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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
Details
Preparation time 25mins
Cooking time 30mins
Preparation
Step 1
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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