Southwest Chicken Chimichanga

By jab120638

Ingredients

• Ingredients
• 1 1
• store-bought rotisserie chicken
• 1 1
• (16-ounce) container sour cream
• 1 1
• (4 1/2-ounce) can chopped green chiles
• 2 2
• c
• frozen corn, thawed
• 1 1
• small onion, diced
• 1 1
• clove
• garlic, peeled, crushed, and minced
• 1 1
• c
• shredded smoked mozzarella cheese
• 1 1
• c
• extra sharp cheddar cheese
• 1 1
• Tbsp
• cumin
• 1 1
• tsp
• smoky chipotle chile powder
• 1 1
• Tbsp
• freshly ground black pepper
• 10 10
• flour tortillas (12”)
• 1 1
• c
• vegetable oil, for frying
• 1 1
• guacamole or additional sour cream, for serving

Details

Servings 5
Adapted from justapinch.com

Preparation

Step 1

Directions
Step-By-Step

1
In a large bowl, debone the chicken and shred the meat.
2
Add sour cream, chopped green chiles, corn, onion, garlic, both cheeses, and spices.
3
Toss well.
4
Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
5
Meanwhile, put 1/4 cup of the chicken filling into each tortilla, roll, and secure with a toothpick.
6
Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
7
Add additional oil after each fry session. Drain on a paper towel, and transfer to oven to keep warm.
8
When ready to serve, place on platter (or serve 2 per plate), and serve with favorite guacamole or sour cream.