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Name: Chicken Chimichangas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 Bay leaf; 1 ts Salt; 6 c Water; 1 ts Fresh Oregano minced; 1/8 ts Cinnamon; 3 1/2 lb Chicken quartered; 2 tb Vegetable shortening; 1/8 ts Cayenne pepper; 1 lg Tomato cored and diced; Vegetable Shortening; 1 md Red Onion sliced; 2 Stalks Celery coarsely chopped; 8 Flour Tortillas warmed; 2 Jalapeno Peppers chopped; 2 Cloves Garlic peeled; 1 ts Fresh Basil minced; 1/2 ts Black pepper; 1 lg White Onion thinly sliced; 1 Garlic minced

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INGREDIENTS

1 Bay leaf
1 ts Salt
6 c Water
1 ts Fresh Oregano ; minced
1/8 ts Cinnamon
3 1/2 lb Chicken ; quartered
2 tb Vegetable shortening
1/8 ts Cayenne pepper
1 lg Tomato ; cored and diced
Vegetable Shortening
1 md Red Onion ; sliced
2 Stalks Celery ; coarsely chopped
8 Flour Tortillas ; warmed
2 Jalapeno Peppers ; chopped
2 Cloves Garlic ; peeled
1 ts Fresh Basil ; minced
1/2 ts Black pepper
1 lg White Onion ; thinly sliced
1 Garlic ; minced

Servings

INSTRUCTIONS

MMMMM------------------------GARNISHMENT----------------------------- 2 c Sour Cream 1 c Guacamole 2 c Cheddar Cheese; grated Shredded Lettuce Tomato wedges Prepare to cook the quartered chicken by placing it in a large stock pot with the water. Add the oregano, red onion, celery, garlic cloves, basil, and bay leaf. Cook chicken over medium heat for approximately 1 1/2 hours, or until the meat is tender. Allow chicken to cool, then remove the meat from the bones, chopping or shredding it as you go. Reserve the cooked chicken for use later. The broth from cooking the chicken may be frozen and reserved for future use in soups and stews. Place shortening, sliced white onion, and minced garlic clove in a large skillet and saute the mixture over medium heat until onion is tender. Add the chopped and shredded chicken, tomato, jalape?o peppers, cinnamon, salt, and peppers to the bubbling skillet. Reduce the heat to simmer over a low-heat setting for about 10 to 15 minutes. Warm the tortillas as directed on the manufacturers packaging, because they are easier to fill when slightly warmed. Place about 1/2 cup of the chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and bottom. Fold the sides in over the filling and roll the tortilla as you would a jelly-roll. Secure each rolled tortilla with a toothpick. Heat 2 inches of shortening in a heavy skillet over medium-high heat. Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels and keep warm under a tent of foil while frying the remaining tortillas. Assemble the Chimichangas by placing each rolled tortilla on a plate and garnishing it with about 1/4 cup of sour cream, a few tablespoons of guacamole, a small handful of shredded cheddar cheese, lettuce, and tomato wedges. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Aug 14, 1999, converted by MM_Buster v2.0l.

NOTES

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Chicken Chimichangas

1 Bay leaf
1 ts Salt
6 c Water
1 ts Fresh Oregano minced
1/8 ts Cinnamon
3 1/2 lb Chicken quartered
2 tb Vegetable shortening
1/8 ts Cayenne pepper
1 lg Tomato cored and diced
 Vegetable Shortening
1 md Red Onion sliced
2 Stalks Celery coarsely chopped
8 Flour Tortillas warmed
2 Jalapeno Peppers chopped
2 Cloves Garlic peeled
1 ts Fresh Basil minced
1/2 ts Black pepper
1 lg White Onion thinly sliced
1 Garlic minced

MMMMM------------------------GARNISHMENT-----------------------------      2 c  Sour Cream      1 c  Guacamole      2 c  Cheddar Cheese; grated           Shredded Lettuce           Tomato wedges   Prepare to cook the quartered chicken by placing it in a large stock  pot with the water. Add the oregano, red onion, celery, garlic  cloves, basil, and bay leaf. Cook chicken over medium heat for  approximately 1 1/2 hours, or until the meat is tender.    Allow chicken to cool, then remove the meat from the bones, chopping  or shredding it as you go. Reserve the cooked chicken for use later.  The broth from cooking the chicken may be frozen and reserved for  future use in soups and stews.    Place shortening, sliced white onion, and minced garlic clove in a  large skillet and saute the mixture over medium heat until onion is  tender. Add the chopped and shredded chicken, tomato, jalape?o  peppers, cinnamon, salt, and peppers to the bubbling skillet. Reduce  the heat to simmer over a low-heat setting for about 10 to 15 minutes.    Warm the tortillas as directed on the manufacturers packaging,  because they are easier to fill when slightly warmed. Place about 1/2  cup of the chicken mixture horizontally across the bottom half of  each tortilla. Do not extend the mixture beyond 1 1/2 inches at the  sides and bottom. Fold the sides in over the filling and roll the  tortilla as you would a jelly-roll. Secure each rolled tortilla with  a toothpick.    Heat 2 inches of shortening in a heavy skillet over medium-high heat.  Fry each rolled tortilla in hot shortening until crisp and lightly  browned. Drain on absorbent towels and keep warm under a tent of foil  while frying the remaining tortillas.    Assemble the Chimichangas by placing each rolled tortilla on a plate  and garnishing it with about 1/4 cup of sour cream, a few tablespoons  of guacamole, a small handful of shredded cheddar cheese, lettuce,  and tomato wedges.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Aug 14, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (659g)
Recipe Makes: 8

Calories: 1410
Calories from Fat: 505 (36%)

Amt Per Serving		% DV

	Total Fat 56.1g	75 %
	Saturated Fat 14.9g	75 %
	Monounsaturated Fat 25.3g
	Polyunsanturated Fat 12.1g
Cholesterol 147mg		45 %
Sodium 2059.1mg		71 %
Potassium 990.6mg		26 %
Total Carbohydrate 159.6g		47 %
	Dietary Fiber 10.8g	43 %
	Sugars, other 148.9g
Protein 62.2g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1410

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