Amy's Favorite Recipes: Joe's Favorite Chimichanga

Joe's Favorite Chimichanga

South of the border flavor in minutes. Add Joey's favorite Mexican gravy with a side of refried beans and creamy mexican rice to complete the plate. Enjoy!

You decide on the meat -- chicken, pork, or beef. Just remember to coordinate the gravy flavor to the meat you choose. I'll describe chicken, my favorite.

Side this with Spanish Rice and a salad topped with Black Bean Salsa and Zesty Ranch dressing.

Ingredients:

For the marinade:

  2 boneless, skinless chicken breasts
  1 medium yellow onion, chopped coarsely
  ¼ cup chopped green or red pepper
  3 cloves garlic, minced
  2 tbl canned diced green chiles
  as much hot sauce as you can handle
  2 cups water

Chicken Seasonings:

  2 tbl Creole seasoning
  1 tsp cayenne pepper
  black pepper to taste
  2 tbl prepared fajita seasoning

For the Mexican gravy:

  1 can chicken gravy
  1 tbl prepared fajita seasoning
  ½ cup green salsa

½ cup Chihauhau or Jack cheese, shredded
large flour tortillas

Instructions:

Combine the seasonings and rub on chicken breasts. In a bowl, combine the ingredients for the marinade. Add the chicken, making sure that all pieces are covered with the marinade. Add more water if necessary. Marinade the chicken 4 - 24 hours.

In a covered dish, cook the chicken for 30 minutes at 350º. Allow chicken to cool. Put chicken into a food processor along with the solids of the marinade. Pulse process to a coarse consistency. Add cheese and gently pulse to combine.

In the center of a flour tortilla, add a small amount of the chicken mixture. (For small tortillas, about 2 tbl is enough.) Fold one side of the tortilla over the mixture. Turn 90° and fold the side of the tortilla over the mixture. Fold the remaining side of the tortilla over the mixture. Secure the tortilla by weaving a toothpick carefully through the tortilla. Repeat with remaining tortillas.

Fry each chimichanga in hot oil until golden brown. Drain on paper towels. Keep chimichangas warm in a 300º oven.

For the gravy, combine the ingredients in a sauce pan and heat until warm. Ladle gravy over each chimichanga as it is served.

To make the Zesty Ranch dressing, combine ¼ cup sour cream with 1 tbl. milk, 1 tbl. powdered Ranch dressing mix and ¼ cup red or green salsa.

You have never had anything this good before!!!

Please also note that if you choose not to fry the chimichanga, you will have a delicious burrito. Just place the burrito in a warm oven for a few minutes to melt the cheese.

Serves: 4-6

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