Chicken Chimichangas

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/2 red onion
• 10 ounces rotel original diced tomatoes and green chilies
• 1 garlic clove
• 1 lb boneless chicken, breast- cubed- raw
• 14 ounces chicken broth
• 1 tablespoon olive oil (for sauteing)
• 1 -2 tablespoon chili powder (adjust to your liking)
• 1 -2 tablespoon ground cumin (adjust to your liking)
• 1 dash pepper
• 1 tablespoon dried cilantro
• flour tortilla (burrito size, don't put in with chicken mixture, look at directions)
• 1 lb extra melt american cheese ()
• 10 chopped jalapenos, slices (from sliced jalapenos in jar)
• 1/4 cup milk (go slow with milk, add less or more if necessary)

Recipe

• 1 saute garlic, onion in small amount of olive oil.
• 2 combine garlic and onion with other ingredients from above and boil until chicken is cooked. don't add water because you have the chicken broth.
• 3 shred chicken with fork and place back in mixture.
• 4 just before placing chicken mixture in flour tortilla, strain with slotted spoon. make sure to get excess liquid out. place 1 scoop of filling into 1 burrito size tortilla.
• 5 next, pour cheese dip on top.
• 6 close tortilla in chimichanga shape and hold together with toothpicks (2-3). repeat with remaining tortillas and chicken mixture.
• 7 place chimichangas on greased cookie sheet. use basting brush and baste olive oil on tops and sides of chimichangas.
• 8 bake 350 for 15-20 minutes or desired crunch/golden on top to your liking.
• 9 serve topped with more cheese dip, lettuce, hot sauce, etc.
• 10 cheese dip: combine the cheese ingredients and melt on stove on low. make sure to stir often. if you can't find extra melt american cheese just use regular american cheese.