Green Chile and Cheese Chimichangas
Chimichangas are always good. These are crunchy and golden brown on the outside and succulent and tasty on the inside, boasting flavors of chicken, cheese, chilies, Mexican seasonings, and more.
Ingredients
- 2 boneless skinless chicken breasts
- 1 chicken bouillon cube
- ½ tablespoons Mexican seasoning any kind you like
- 1 tablespoon mesquite seasoning or ancho chili powder, salt and pepper
- 2 teaspoons ground cumin
- ½ tablespoon smoked paprika
- 8 ounces canned diced green chilies
- 2 teaspoons dried oregano
- 6 x 10-inch flour tortillas
- 12 slices thick-cut colby jack cheese
- 12 slices thick-cut monterey jack cheese
- Oil for pan-frying
Instructions
- Put the chicken in a pot and add water to cover.
- Crumble in the bouillon cube and add the seasoning and bring to a boil.
- Cover and simmer for 10 minutes or until tender, then let the chicken cool and reserve about ⅓ cup of the broth.
- Shred the chicken and put it in a pan. Stir in the paprika, mesquite seasoning, oregano, cumin, and drained chilies.
- Cook for 5 minutes over a low to medium heat, stirring occasionally.
- Put 2 monterey jack cheese slices in the middle of each tortilla and top with a cup of the chicken and then 2 slices of the colby jack on top of that.
- Fold in the short ends of the tortillas and then roll them up.
- Heat ½ inch of oil in a skillet to about 350°F.
- Add the chimichangas seam side down and cook for 3 minutes on each side or until golden brown.
- Cool slightly on a wire rack and then serve warm.
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