Time 1h5m Yield 8 Number Of Ingredients 21 Steps:
Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.
Time 45m Yield 6 Number Of Ingredients 19 Steps:
In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold). When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
Yield 6 servings Number Of Ingredients 16 Steps:
Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent. Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined. Remove chicken from the heat and place in a large mixing bowl. Add in cream cheese and mix until chicken becomes creamy. Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito. Preheat oil to 325ºF (170ºC). Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown. Top with sour cream and pico de gallo. Enjoy!
Time 4h15m Yield 6 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.
Time 40m Yield 6 servings. Number Of Ingredients 9 Steps:
Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.
Yield 8 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F. Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe. In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended. Fold in the chicken and mix until well combined. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more. Place chimichangas on a plate, and ladle the warm sauce over top. Sprinkle with cheddar cheese, sour cream, and green onions.
