Description While traditional chimichangas are deep-fried, this version pan-fries them instead for a friendlier take on the classic. Feel free to add sour cream and guacamole, and don’t forget a glass of 14 Hands Hot to Trot! Ingredients 1 tablespoon vegetable oil 2 cups minced onion 6 cloves garlic, minced 1 tablespoon dried oregano 1 … Read more
Description These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce! Ingredients 2 (10.5 ounce) cans condensed cream of chicken soup 2 (4 ounce) cans diced green chiles 5 each pitted green olives 1 jalapeno pepper, seeded and chopped 2 … Read more
Description This is not Mexican food. It’s a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla. Ingredients 1 … Read more
Description I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch. Ingredients 2 large skinless, boneless chicken breast halves 3 cups water 1 tablespoon chili powder ½ … Read more