Chimichangas
Original recipe found at A Year of Slow Cooking
1 lb chicken
1 can corn, drained
1 small can green chiles
1 can diced tomatoes, drained
1 tsp cumin
1/4 onion
Tortillas
Oil for frying
Cook chicken completely (I used a crockpot on high for about 3 hours). Allow to cool and shred. In a crockpot or saucepan, combine shredded chicken, corn, chiles, tomatoes, cumin, and onion. Heat through.
Spoon mixture onto a tortilla. Fold opposite sides over the filling, then roll. You may want to warm your tortillas slightly before you start, as they tend to crack otherwise.
Place chimichanga in oil (heated to about 350 degrees) seam-side down. If you are using a deep fryer, cook until the tortilla is golden brown. If using a pan, turn the chimichanga when golden brown on seam-side, about one minute. Allow to drain on a paper towel, then serve with salsa.
My Notes:
I modified these, because I didn't think there'd be enough flavor in the chimichangas. Originally, I wasn't going to add any type of vegetable, because my favorite chimichangas only have meat on the inside, but I opted to anyway. Draining the cans is important, because if you don't, your chimichangas will contain too much moisture and will splatter when you cook them. If you don't drain them, make sure to squeeze the moisture out of the filling before you put it on the tortilla.
Overall, a pretty good recipe. I think I might modify it a little in the future, but it's still a keeper.
Variation: Substitute black beans for chicken. Still yummy, and completely pareve.
