Chicken Chimichangas

Place chicken in a large pot of boiling water and cook, uncovered, for 15–20 minutes. Transfer to a plate to cool for 15 minutes. Once cooled, chop chicken, then shred by hand.

In a large bowl add shredded chicken, onion powder, garlic, soup, chilies, vinegar, oregano, and cumin. Mix well.

Spoon 1/4 cup of the filling down the center of each tortilla. Top with a pinch of cheese. Fold in each side of the tortilla over and roll up around the filling, being sure to keep filling completely enclosed. Seal edge of tortilla with a plain toothpick.

For Deep fryer: Heat a deep fryer, filled with oil, to 350ºF. Cook each chimi for 2–3 minutes, or until golden brown. Watch closely not to burn!

For Stovetop: Fill a large pot with 1 inch of oil and heat oil on the stovetop to 350ºF, using a cooking thermometer. Then cook chimis in the hot oil for 2 minutes on each side or until golden brown. If your thermometer allows, keep it in the oil during cooking, to give you a constant read. Be sure the tip is immersed but not touching the bottom of the pan. You may have to keep adjusting the heat to maintain the 350ºF.

Remove chimis from the oil with long-handled tongs and drain on a cooling rack. Let cool a few minutes then remove toothpicks. Garnish with additional favorite toppings such as sour cream, salsa, guacamole, chopped tomato or fresh cilantro!

Tip: Do not use olive oil to fry these, as it will burn quickly. Serve with a side of Spanish rice and refried beans!