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Categories:
vegetable oil onions jalapeno chilies clove garlic chicken water knorr reduc sodium flour tortillas according shredded Monterey Jack cheese oil
Viewed: 23 - Published at: 4 years agoIngredients
- 1 tablespoon vegetable oil
- 1 onions small, chopped
- 2 jalapeno chilies
- 1 clove garlic
- 2 cups cooked chicken shredded or diced
- 1/3 cup water
- 4 teaspoons knorr reduc sodium chicken flavor bouillon
- 8 flour tortillas 10-in., burrito size, warmed
- 15 ounces refried beans heated according to package instructions
- 1 1/2 cups shredded Monterey Jack cheese about 6 oz
- oil additional, for deep frying
Method
- Heat 1 tablespoon oil in a medium nonstick skillet over medium heat and cook onion about 4 minutes or until onion is tender, stirring occasionally. Add peppers and garlic and cook about 30 seconds. Add chicken, water and Knorr(R) Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer about 4 minutes until most of the water is evaporated, stirring occasionally.
- Evenly spoon chicken mixture, beans and cheese onto tortillas. Roll up and secure with a wooden toothpick.
- Heat oil in deep sided skillet over medium heat and fry chimichangas about 3 minutes or until deep golden brown, turning occasionally; drain on paper towels. Serve with chopped tomato, grated cheese, sour cream and guacamole.
