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Makes 6 Baked or fried, these are so delicious and rather impressive looking when done.
5 chicken thighs, or about 2 cups once cooked
Kosher salt & ground pepper
1 tablespoon oil
1/2 yellow onion, diced
1 small red pepper, diced
1-4 ounce can diced green chilis
1 cup shredded Monterey jack cheese, plus extra for serving
1/2 teaspoon each garlic powder, cumin and chipotle chili powder
1 – 15 ounce can refried beans, optional (they shouldn’t be, but I get it)
6 flour tortillas, burrito size
1 tablespoon oil (for baking)
1/4 cup neutral oil (for frying
1 cup red enchilada sauce
Cook thighs in a skillet over medium heat until cooked through, set aside
Add a little more oil to the pan, and put in onion and red pepper – cook until softened, about 5 minutes
Shred or cut chicken into small pieces and put in a bowl with the onions and peppers, chilis, cheese and spices – mix well
Heat the tortillas just a bit to make them a little more pliable - microwave or non-stick pan is fine
If using, add a layer of the beans to the center of each tortilla, then spoon some of the chicken mixture onto each
Roll up restaurant style - bottom over the filling, sides in then roll away from you
Preheat oven to 400
Place chimichanga on a greased baking sheet and brush tops lightly with neutral oil
Bake until golden, about 20ish minutes
Heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides
While they cook, warm enchilada sauce, and when done spoon some enchilada sauce on a plate, lay chimichanga on top, and garnish with sour cream, a little more cheese and cilantro
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