4 Large Flour Tortillas
2 Chicken Breasts, Cooked & Shredded
1/2 Can Red Enchilada Sauce
2 Cups Colby Jack Cheese, Shredded
1 Tomato, Diced
Sour Cream or Melted Queso
1 Lt. Canola Oil
In a Large Skillet, fill with oil and heat.
Fill each Flour Tortilla with 1/4 Cup Shredded Chicken. 2 TBSP Enchilada Sauce, 1/2 Cup Colby Jack Cheese and Roll into a Burrito. To insure the Chimichanga doesn't fall apart during frying, secure with a toothpick. Once the oil is hot (the bottom of a wooden spoon will cause bubbles when pressed against the bottom of the skillet.) Place the Chimichangas in carefully. Fry about 30 seconds on each side. They should be golden brown. Allow to cool on a paper towel and Remove the toothpick. Garnish with Sour Cream (or melted Queso) Tomato & Jalapeno. You can also top with Black Olives, Onions or Green Onions. What ever you prefer.