Chicken Chimichangas

If you made yesterday's recipe of Chicken Chimichanga Meat then you'll be well on your way to making Chicken Chimichangas!

Chimichangas
6 large flour tortillas
3 cups Mexican meat mix

Warm tortillas. Heat meat. Heat ½ inch oil to 400° in large, heavy skillet. Spread ½ cup meat in center of tortilla.  Fold bottom up over meat, then both sides in, then roll up and secure the tortilla with a toothpick.

Work as a team, or put together all the chimis before you start frying them.

Fry two at a time for about 2 minutes or until golden and crisp.

Drain on paper towel.

Don’t forget to remove the toothpicks before serving!  :) Serve immediately (within a few minutes) with shredded lettuce, salsa, chopped tomato, guacamole, sour cream, olives, and chopped green onions.

Tiffany's Note: This is the yummy traditional way to fry chimichangas.  For a lower fat (and easier!) way you can bake them in the oven.  See Oven Baked Chimichangas.

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