OK, I will admit that chimichangas aren't the height of good-for-you food, but sometimes you have to toss out that diet and eat something really good and tasty. I never order these in Mexican restaurants because this version is so much better. My whole family is crazy about these!
Here is what you will need:
1 pound chicken, cubed, 1 cup chopped onion, one 4-oz can green chilies, 2-3 cloves garlic, one medium potato, chopped, 1 tsp. oregano, 1 tsp. salt, twelve 10" flour tortillas, oil for frying
guacamole, salsa and sour cream for serving
***THIS RECIPE MAKES 8-12 CHIMICHANGAS, DEPENDING ON THE AMOUNT OF FILLING YOU USE IN EACH ONE
In a large pan, combine the chicken, onion, chilies, garlic, potato, oregano and salt:
Just barely cover these ingredients with water. Bring to a boil and simmer until meat is very tender, 1-2 hours.
Heat about 2" of oil in a frying pan.
Put about 3-4 tablespoons of the meat mixture on top of a tortilla:
Fold one side of the tortilla over the filling:
Fold the two adjacent sides over that:
Fold the 4th side over the others and secure with a toothpick:
Fry the filled tortillas in the hot oil until they are golden brown and drain on paper towels:
Serve with the guacamole, salsa and sour cream:
My family eats these for breakfast, lunch and dinner after I make these. I always double the recipe for this reason. These also freeze and reheat well, so make plenty.
Enjoy!