assignmentPREPARATION
Salt the chicken while cooking Herdez Salsa Verde or ½ & ½ with red salsa)
Heat oil in a large pan and add onions, sauté for 2 minutes, add green chilies and sauté for 1 more minute.
Add flour, salt, cumin and garlic powder and give it a quick stir or two, add salsa and continue stirring.
Add in the chicken and juices (add a little chicken broth if you don't have juices from cooking.) Continue cooking for 5 minutes or until mixture thickens.
Take off the heat and begin preparing chimichangas by filling tortillas.
The tortillas will bend easier if you warm them a little bit in the microwave. Leave them in the plastic and heat bag for 30-45 seconds.
Start oil heating in the pan while you are preparing the chimichangas. Fill pan of choice with about 1 ½ inches of oil.
Fill all tortillas before cooking. Secure with a toothpick. Fry until brown on both sides. Drain on paper towels.
Serve hot with favorite toppings.