chimichanga

Ingredients

• 5 chicken thighs, or about 2 cups once cooked
• Kosher salt & ground pepper
• 1 tablespoon oil
• 1/2 yellow onion, diced
• 1 small red pepper, diced
• 1-4 ounce can diced green chilis
• 1 cup shredded Monterey jack cheese, plus extra for serving
• 1/2 teaspoon each garlic powder, cumin and chipotle chili powder
• 1 – 15 ounce can refried beans, optional (they shouldn’t be, but I get it)
• 6 flour tortillas, burrito size
• 1 tablespoon oil (for baking)
• 1/4 cup neutral oil (for frying
• 1 cup red enchilada sauce
• Sour cream
• Chopped cilantro
• Cook thighs in a skillet over medium heat until cooked through, set aside
• Add a little more oil to the pan, and put in onion and red pepper – cook until softened, about 5 minutes
• Shred or cut chicken into small pieces and put in a bowl with the onions and peppers, chilis, cheese and spices – mix well
• Heat the tortillas just a bit to make them a little more pliable - microwave or non-stick pan is fine
• If using, add a layer of the beans to the center of each tortilla, then spoon some of the chicken mixture onto each
• Roll up restaurant style - bottom over the filling, sides in then roll away from you
• Preheat oven to 400
• Place chimichanga on a greased baking sheet and brush tops lightly with neutral oil
• Bake until golden, about 20ish minutes
• Heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides
• While they cook, warm enchilada sauce, and when done spoon some enchilada sauce on a plate, lay chimichanga on top, and garnish with sour cream, a little more cheese and cilantro