Chicken Chimichangas
  • 4 boneless skinless chicken breasts, boiled and shredded
  • 1 medium onion,diced very fine
  • 2 tblps. oil
  • 1 pkg. taco seasoning (I often make my own with cayenne,chili powder,garlic,salt,pepper, and cumin)
  • 1 can diced tomatoes and green chiles, drained
  • Maddymoo's Cheese sauce:
  • 1 small box velveeta
  • 1 small can diced green chiles
  • 1 small can rotel tomaotes
  • 1/2 cup whipping cream
  1. Saute onion in oil. Add chicken and seasonings. Pour in tomatoes and chiles and simmer 20 minutes. Add a few tblsps. velveeta, and stir.
  2. Place 3-4 tblsps. of filling in a flour tortilla and fold wrapping both ends under. Place on a cookie sheet and spray with pam. Refrigerate until ready to fry.
  3. Fry in oil until golden. Top with cheese sauce.
  4. For the cheese sauce: Simmer and pour over chimichangas.