Chicken Chimichanga Recipe/Marcia Sampson

By vickysue_4

Ingredients

• 4 large chicken breasts (cut up)
• 1/2 onion chopped
• 1 can rotel (or 1 green pepper and 1 large tomato chopped)
• 1 tomato bouillon (use KNORR brand in the Mexican area of store. They
• Dissolve very easily. I just used 2 chicken, didn’t have
• Tomato kind)
• 1 chicken bouillon
• 1-2 8 oz cans tomato sauce (or substitute one can sauce for can of V-8)
• 2 pkgs Jalapeno/cheese mission shells
• (I accidentally only bought 1 of this kind, so used flour ones also, didn’t See a big difference in them)
• Garlic salt
• Pepper
• Shredded cheddar cheese

Preparation

Step 1

Prepare chicken, set aside. Saute onion, add rotel, season with garlic, salt and pepper. Add tomato sauce and V-8, bouillon cubes and heat. Add chicken and heat. Add more tomato sauce/v-8/or water if it gets dry.
Put about ½ cup mixture in the center of shell and add cheese. Fold shell into a square, secure with toothpicks.
Fry in hot oil until light brown on both sides.
Note: I had to make it a little different due to schedule. I mixed everything up and made the chimichangas ahead, and refrigerated until evening. Then the sauce wasn’t hot in the middle, so couldn’t fry right a way. We had to leave, so I put them in a pan and baked them about ½ hour.
We then fried a few of them, and due to the fact that I overfilled the shells, they burst out the seams and made a mess of frying them! We tried the baked ones and actually liked them as well as the fried ones and actually healthier. I’m told you could use beef too, or even just cheesy ones for those fussy kids that won’t eat meat!)
I’d make these again.