Chimichangas

Name: Chimichangas
Ingredients: 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

11 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

Evenly spoon chicken mixture, beans and cheese onto tortillas. Roll up and secure with a wooden toothpick.
3

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.