Chicken Chimichangas

I am so glad I learned to make these. These tasty folded chicken pancakes are common in street stalls along the Mexican border of Texas. They are so tasty and fun to eat. My whole family loves them and they are GREAT for breakfast, lunch, dinner or even as a snack! If you have filling leftover… makes great quick meals.

The green tomato sauce is sweeter and most common, but I also created a spicy red tomato sauce. You can choose which one you want to use and/or according to what’s in season. Buen Provecho!

Chimichangas

By Marillyn Beard

• 2 skinless, boneless chicken breasts
• 2 garlic cloves1 hot pepper (optional)
• 2 1/2 cups pinto beans or other
• Whole wheat flour tortillas
• Coconut oil (for frying)
• Salt and black pepper

- green tomato sauce -

• olive oil or coconut oil
• 2 onions, chopped
• 4-6 garlic cloves, crushed and chopped
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 2-3 cups Mexican green tomatoes, chopped

- red tomato sauce -

• olive oil or coconut oil
• 2 red onions, chopped
• 4-6 garlic cloves, crushed and chopped
• 2 tsp. ground oregeno
• 2 tsp. ground cumin
• 1-3 tsp. chile powder (hot or mild)
• 2-3 cups red tomatoes, chopped

Put the chicken breasts in a large pan, pour in water to cover, add garlic and hot pepper. Bring to a boil, lower the heat and simmer for 10 minutes or until the chicken is cooked through. Remove the garlic and hot pepper, chopped them finely. Lift chicken breasts out of the pan and put them on a plate. Let cool slightly, then shred with two forks.

Heat the oil in a skillet. Cook the onions until golden, then add garlic and spices. Cook about 3 minutes more. Add tomatoes and beans. Cook over medium heat for about 5 minutes, stirring constantly to break up the tomatoes and some of the beans. Simmer for 5 minutes more and add the chicken. Season with salt and pepper to taste.

Warm the tortillas, if needed, to make them soft (so they won’t break or rip). If your kitchen is warm enough, just leave them out for a couple hours or warm them in a pan over very low heat.

Spoon about 1/4 – 1/3 cup of filling into the center of the tortilla, fold in all four sides to form a neat packet. Secure with two wooden toothpicks. Make packets till filling is gone or till you have enough for everyone.

Heat the oil in a large skillet and cook the chimichangas in batches, turning once, until crisp. Remove them from the oil with tongs or slotted spoon and drain on paper towel

Serve hot and garnish with avocado, cilantro, lime juice, sour cream, cheese and Latin American kraut.