Jim's Chicken Chimichangas

By JimMac

Ingredients

• 1 (3-4 lb.) chicken or 1 cooked bbq chicken
• 1 can refried beans
• 3 onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 t ground cumin
• 2 T Montreal steak spice (optional)
• 1 small jar enchilada sauce (optional)
• 1 lb. grated old cheddar cheese
• 1 lb. grated Monterey Jack cheese
• 1/4 cup (or less) chopped cilantro
• large flour tortillas

Details

Servings 8

Preparation

Step 1

Method:

Bring large pot of salted water to a boil. Carefully lower chicken into water. When water returns to a rolling boil, reduce heat and simmer for 20 minutes. Turn heat off and cover. Let chicken sit for 2 hours. Remove chicken from the water and de-bone. Discard the skin. Chop chicken into small cubes. OR de-bone a pre-cooked chicken (keep the bones to make stock).

Mix the refried beans, onions, garlic, cumin, and Montreal steak spice, and cilantro in a large bowl. Add chicken and mix well. Adjust seasonings. Place some of mixture in center of a tortilla, sprinkle with cheddar cheese. Fold both sides of the tortilla towards the center as you fold the bottom over - tuck and roll. Allow to rest, seam-side down. Continue until all of the tortillas/filling have been used.

Heat 1-inch of oil in a saucepan. When hot, fry each chimichanga seam-side down until golden brown; turn and brown the top of each chimichanga. Continue until all chimichangas are browned.

Serve with salsa, sour cream, guacamole, shredded lettuce, sliced radishes, and pickled jalapeño slices.