Creamy White Chicken Enchiladas

 

 

 

 

 

Ingredients

  

• 2 cups shredded rotisserie chicken or boiled chicken
• 3 tbsp flour
• 1 tbsp adobo
• 2 cups low sodium chicken broth
• 5 tbsp butter
• 10 flour tortillas
• 1 cup shredded taco blend cheese
• 1 cup of white shredded cheese of your choice
• 1 cup sour cream
• 1 10 oz can diced rotel tomatoes & green chilies

Instructions

• Preheat oven to 350F
• Spray 9 x 13 baking dish w/ cooking spray.
• Take the chicken off the bone and shred it using two forks
• Add in 1 cup of shredded taco cheese to shredded chicken along with any seasonings of your choice along with the adobo
• Place chicken mixture in each of the flour tortillas, rolling each one and placing in the baking dish as you go
• In a sauce pan, melt the butter, then whisk in the flour and allow to thicken for for about 45 seconds, stirring constantly
• Add chicken broth and whisk until smooth.
• Stir in sour cream and the can of rotel, dont let it get too hot, then pour it over the enchiladas.
• Top with the one cup of the white shredded cheese
• Bake for about 20-25 minutes.
• ENJOY!

Chicken Enchiladas with Sour Cream White Sauce

 

Ingredients

• For the Enchiladas:
• 2 cups cooked, shredded chicken (use rotisserie chicken for convenience)
• 8 flour or corn tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• For the Sour Cream White Sauce:
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1 can (4 oz) diced green chilies
• 2 cups chicken broth
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon cumin (optional)
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Filling: In a skillet, sauté the chopped onion and minced garlic in a bit of oil until softened (about 3-4 minutes). In a bowl, mix the shredded chicken, sautéed onion, garlic, and 1 cup of shredded cheese.
3. Fill the Tortillas: Spoon the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in a greased 9x13-inch baking dish.
4. Make the White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the chicken broth, whisking constantly until smooth and slightly thickened. Remove from heat and stir in the sour cream, cream of chicken soup, diced green chilies, and cumin. Season with salt and pepper to taste.
5. Assemble the Dish: Pour the white sauce generously over the enchiladas, ensuring they are well-coated. Top with the remaining shredded cheese.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
7. Serve: Garnish with fresh cilantro or sliced green onions, and serve hot. These enchiladas pair well with guacamole, Mexican rice, or refried beans for a complete meal.

Tips

• Make Ahead: You can prepare the chicken filling and sauce up to 3 days in advance and store them in the refrigerator. Just fill the tortillas and bake when ready to serve.
• Customize: Feel free to add other ingredients like black beans, corn, or different types of cheese to suit your taste.
  This recipe is perfect for busy weeknights or family gatherings, offering a comforting and satisfying meal that everyone will love! Enjoy your cooking
   
   
   

Tortillas

 

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup water
• 3 tablespoons olive oil 

 

 

Directions

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn out onto a floured surface; knead 10-12 times, adding flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, about 1 minute on each side. Serve warm.

                                                                                OR

 

3 cups all-purpose flour

1 teaspoon kosher salt, I use Morton's

1 teaspoon baking powder

⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil

1 cup warm water

 

 

Instructions

 

To make by hand:

1. In a medium bowl, combine flour, salt, and baking powder. Using a sturdy silicone spatula or a sturdy wooden spoon, mix dry ingredients until well combined. 
2. Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together to form a shaggy ball. 
3. Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.

To make with a mixer:

1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix the dry ingredients until well combined. 
2. Add oil and water while the mixer is running at medium speed. After about 1 minute, or when the mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue mixing for 1 minute, or until the dough is smooth. 
3. Transfer dough to a lightly floured work surface.

Continue with both methods:

1. Divide into 16 equal portions. (I use a food scale) Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand.  
2. Cover flattened balls of dough with a clean kitchen towel or a piece of plastic wrap. Allow to rest for at least 15 minutes before proceeding. 
3. Roll each ball into a 6-7-inch circle on a lightly floured surface. Keep the work surface and rolling pin lightly floured. 
4. Don't stack uncooked tortillas directly on top of each other, or they will stick together. (I like to separate my tortillas with parchment paper.) 
5. Heat a large pan over medium heat.  
6. Cook the tortillas one at a time for 45-60 seconds, until bubbles and golden spots appear on the surface. If browning too quickly, reduce the heat slightly. If it's taking longer than a minute to see a few pale, golden-brown spots on the underside of the tortillas, increase the heat slightly. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.  
7. Remove the cooked tortillas from the pan with tongs and stack them in a covered container, an open ziplock bag, or cover them with a slightly damp kitchen towel. Stacking and covering is what will keep the tortillas soft.  
8. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving. 
9. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate the tortillas with parchment paper or waxed paper and place them in a zippered bag before storing in the freezer.   

 

Chicken Burritos

 

Ingredients  

• ▢ 6 flour tortillas 12"
• ▢ 1 jar salsa 16 ounces
• ▢ 2 cups monterey jack cheese shredded, divided

Burrito Filling

• ▢ 1 rotisserie chicken small
• ▢ 2 cans mild diced green chilies 4 ounces each
• ▢ 1 can fire-roasted tomatoes diced, 24 ounces, or canned tomatoes with green chiles
• ▢ 1 chipotle chili in adobo sauce seeded and minced
• ▢ 1 tablespoon chili powder
• ▢ 2 teaspoons ground cumin
• ▢ 1 teaspoon crushed red pepper flakes
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon oregano

Instructions 

• Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
• Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
• Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
• Cook the burrito filling mixture until it’s warm, about 5 minutes.
• Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
• Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
• Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
• Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.
   
  Source: Spend with Pennies 
   
  

Baked Chicken Tortillas

 

1 cup bottled salsa, divided

1 (8-ounce) carton sour cream

6 (10-inch) flour tortillas

1 ½ cups chopped cooked chicken breast (about 3/4 pound)

⅓ cup chopped tomato

⅓ cup chopped green or red bell pepper

¼ cup chopped onion

Jalapeno slices, optional

Cooking spray

¾ cup (3 ounces) shredded reduced-fat cheddar cheese or pepper jack. 

 

 

 

 

Preheat oven to 350f. Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion (also jalapenos if you are using them) evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Serve hot. 

 

*I sauteed the onions and bell peppers before layering them inside the tortilla. 

 

* While cooking the chicken in a skillet with a little olive oil, I seasoned it with salt/pepper, garlic powder, smoked paprika, cumin, and chili powder. In the end of the cooking time I added a splash of lime juice.

 

*I added some jalapenos to the inside with the rest of the veggies.

 

*I layered half of the cheese inside the tortilla and topped the dish off with cheese.

 

 

 

 Source: My Recipes

Chicken Quesadillas

 

• 1 pound skinless, boneless chicken breast, diced or in strips
  

• 1 (1.27 ounce) packet fajita seasoning (or use 1/2 each: chili powder, cumin and oregano)
  

• 1 tablespoon olive or vegetable oil

• 1 green bell pepper, thinly sliced
  

• 1 red bell pepper, thinly sliced
  

• 1 onion, thinly sliced
  

• 10 (10 inch) flour tortillas

• 1 (8 ounce) package shredded Cheddar cheese or Mexican cheese
  

• 1 (8 ounce) package shredded Monterey Jack cheese

  Salt/Pepper to taste

   
  

   Coat the chicken in the seasonings - set aside.
  

   On medium heat: Add olive oil to a skillet, saute bell peppers and onions until soften. Remove the vegetables from the skillet and place in a bowl. Toss the chicken into the skillet and cook until done - about 10 minutes. Remove the chicken into another bowl. 

  On medium heat: Add 1 tortilla to the pan and heat - quickly turn the tortilla over and on one half of the tortilla layer on some cheese, chicken, vegetables and top with more cheese. Cover the mixture with the other half of the tortilla and press down on the quesadilla and cook until browned. Flip the tortilla and brown the other side. Remove the quesadilla from the skillet and repeat with the remaining quesadillas. 

  Slice the quesadillas into wedges and serve warm with sour cream, lime crema, guacamole or pico de gallo.  

  
  

Pico de Gallo

 

• 6 roma (plum) tomatoes, diced

• ½ red or yellow onion, minced

• 3 tablespoons chopped fresh cilantro

• ½ jalapeño pepper, seeded and minced

• ½ lime, juiced

• 1 clove garlic, minced

• 1 pinch garlic powder

• 1 pinch ground cumin, or to taste

• salt and ground black pepper to taste

   

  Stir tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.  

  
  

  Source: All Recipes

  
  

Ranger Ranch Beans

1 lb dry pinto beans 

5 cups cold water 

2 teaspoons chicken bouillon 

4 ounces ham hocks  ^(optional)

¹⁄₄ teaspoon liquid smoke (optional)

1 ¹⁄₂ tablespoons combination of  chili powder & paprika  

1 tablespoon brown sugar (or honey)

¹⁄₂ teaspoon black pepper (for spicier beans add another 1/2 Tsp)

¹⁄₄ teaspoon cumin 

¹⁄₂ teaspoon oregano 

¹⁄₂ teaspoon garlic powder or 1 -2 garlic clove, minced (or use both) 

1 ¹⁄₂ tablespoons onion powder or 1 medium onion, chopped (or use both)
1 bell pepper, chopped (optional)
Hot peppers of choice, diced (optional)

1 teaspoon seasoning salt (add in the last 30 min only) 

¹⁄₄ cup tomato puree (add in the last 30 min only)

1 teaspoon brown sugar (or honey) (add in the last 30 min only) 

• Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
• If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
• Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
• Add ¼ Cup of tomato puree with additional 1 tsp brown sugar or honey in the last hour. Adjust salt and sugar to your liking.

*Rangers: this can be made over campfire.

Source: Food.com 

Mexican Cornbread

1 1/2 cups yellow cornmeal

1 cup sifted all-purpose flour

1 to 2 tablespoons sugar (to taste)

4 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 cup whole milk or buttermilk

1/3 cup sour cream (optional)

1/3 cup melted butter (optional)

1/4 cup vegetable oil

1/2 cup onions, diced

1 to 3 garlic cloves, minced (to taste, optional)
1/2 cup shredded Monterey Jack cheese (optional) 
1/2 cup shredded Cheddar cheese (optional)
1/2 to 1 full can of creamed styled corn (15 oz) (can use whole corn instead)

2 tablespoons chopped jalapenos, or to taste

   *You can use the type of peppers you like or a mix of peppers

Preheat oven to 425 degrees F. 

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, and rest of the ingredients and mix until smooth.

*If batter to wet add a little more cornmeal or flour, if batter too dry add more milk.

*Southern cornbread is a very thick batter - thicker than pancake mix, but it still should pour with a little help from the spatula. You can have a thinner batter - like that of pancake mix.

*Cornbread batter should still be a bit lumpy when you put it in the oven. If you are mixing it until it’s smooth like cake batter, it can cause crumbly cornbread. Stop blending as soon as all the ingredients are mixed together.

Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.  

Source inspiration: Food Network

Spanish Omelette

Onions, chopped
Bell Pepper, choppped
Jalapenos, chopped
Garlic, minced
2 or 3 Eggs, beaten
Shredded Pepper Jack Cheese
Salsa

Saute the veggies in butter and a little olive oil.  Beat 2 or 3 eggs with liquid from prepared salsa. Pour eggs into skillet with veggies cook omelette - lift cooked eggs with spatula and tilt pan so uncooked eggs go underneath. Add salsa and cheese to one side - the flip the other side over on top.
Slide onto plate when done. Top with chopped scallions, sour cream, lime crema, salsa or more cheese.

Nachos Surpreme

Nacho Chips, Cheese Sauce, Refried Beans, Seasoned Meat (Beef), Salsa, Lime Crema, Guacamole, Jalapenos, Black Olives, Tomatoes, Red Onion, Green Onions

Layered Dip

Bean Dip, Cheese Dip, Lime Crema, Guacamole, Salsa, Shredded Cheese, Tomatoes, Onions, Green Onions, Black Olives. -- Cantina Styled Chips!

Enchiladas

For the filling:

Boil chicken breast until done. Remove breast from water -reserve liquid. Shred the chicken. Chop onions and jalapenos and place with chicken. Add a little of the reserved broth to the chicken at a time. Add: Cumin, Garlic Powder, Chili Powder, Paprika, Onion Powder, Oregano, Salt, Red Pepper (use your best judgement for each spice). Mix well, adding a little more broth to make the chicken moist but not wet.

Fill tortillas with the chicken mixture, roll up and place in an oven proof pan - set aside.


For the enchilada sauce:

1/4 cup vegetable oil
2 tablespoon flour
1/4 cup chili powder
1 (8 oz) can tomato sauce
1 1/2 cups water or reserved broth
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt to taste.

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.


When sauce is done, pour over enchiladas. Top with shredded cheese and sliced black olives if desired. Cover with foil and bake 30 mins at 350f. Remove foil and bake another 10 to 15 until cheese is completely melted and sauce is bubbly.  Remove from oven and let sit 5 minutes to rest, then serve.

Sauce Source: All the Recipes

Mexican Egg Scramble

Mexican Egg Scramble for supper!

It's sauteed Onions, Garlic, Bell Pepper, Jalapenos, Tomatoes and Mexican Sausage or Bacon (I used Bacon) -- all Scrambled with Eggs!

-- Topped with Salsa, Cheese, Sour Cream and Green Onions!

You want the colours of the Mexican flag!

Homemade Guacamole

1/4 cup finely minced onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced (Salsa will work in place to fresh tomatoes)
1/4 cup cilantro leaves and tender stems, chopped
1/2 teaspoon ground cumin, optional
1/2 teaspoon salt, or more to taste
1 to 2 teaspoons minced jalapeño or serrano pepper, with seeds and membrane removed, optional

Directions

Add diced onion to a small bowl then cover with warm water, set aside for 5 minutes then drain. This “de-flames” the onions, making them less intense.
Cut avocados in half, lengthwise and remove the pit. Scoop out the flesh and add to a bowl.
Add lime juice then use a fork to mash until creamy, but still chunky.
Stir in the tomato, cilantro, cumin, drained de-flamed onions, salt, and diced peppers (if using).
Taste the guacamole and adjust with additional salt, peppers, or lime juice. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.


Source: Inspired Taste 

 Stop your guacamole from turning brown:

To store in fridge: cover it with water, oil or lime juice. Other ways are to either press waxed paper or cling/plastic wrap against it.

Source: Epicurious

To freeze, pack the guacamole into zip-top bags and squeeze all of the air out, or pack into a freezer container and press some plastic wrap onto the exposed surface of the guacamole to protect it from freezer burn. When you're ready to use the guacamole, simply let it thaw in the refrigerator several hours to overnight.

 Source: All Recipes

How to freeze whole avocados at this link.

.

Margarita Shrimp Tacos

• 1 ¹⁄₂ lbs ocean garden mexican shrimp, shell-on, uncooked
• ¹⁄₂ cup tequila
• ¹⁄₂ cup lime juice
• 1 teaspoon salt
• 1 -2 garlic clove, minced
• 2 -3 tablespoons olive oil
• 2 tablespoons cilantro, chopped
• 24 (6 -7 inch) flour tortillas
• shredded lettuce, as needed
• salsa fresca, as needed 

  • Peel and devein shrimp, retaining tails, if desired; set aside.
  • Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour.
  • Sauté minced garlic in 1 tablespoon oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm.
  • For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.

  
  Source: Food
  
  
  Lime Crema for topping
  
  

  • 16 oz sour cream
  • 2 big limes, about 2¼" diameter
  • ½ tsp granulated garlic
  • ½ tsp salt

  1. Empty sour cream into a small bowl and set aside.
  2. Roll the limes on counter for about a minute each to loosen up the juices.
  3. Zest both limes, ensuring you are ONLY getting the green part of the peel and not the white part.
  4. Cut the limes through the middle and using a juicer, get all the juice out.
  5. Add all the zest, juice, granulated garlic and salt to the sour cream and whisk well to combine. Place in the refrigerator until it's time to serve. Note that letting the lime crema sit for at least 4 hours helps the flavors to meld together better, but you can enjoy it right away too.
  6. Store leftover lime crema in the original sour cream container and label it!

  
  Source: Don't Waste the Crumbs
  
  
  

Margarita Chicken

3 pounds boneless skinless chicken breast
1/2 cup tequila
3 tablespoons olive oil
2 limes zested and juiced
1 large orange juiced (I used lime)
2 tablespoons agave nectar or honey (optional)
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
Fresh ground pepper to taste
3 or 4 tablespoons chopped cilantro (optional)

 Instructions:

1. Place chicken in a resealable gallon size plastic bag.  Set aside.
2. Combine all ingredients, except chicken, in a small bowl or measuring cup.  Whisk to combine.  Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 3-24 hours.  Turn chicken occasionally.
3. Preheat grill to medium-high.  Place chicken on the counter to take the chill off, about 30 minutes.
4. Grill chicken about 4-5 minutes on each side, turning half way to get great grill marks.  
5. Serve and enjoy.

Can be served on Tortillas with Salsa, Guacamole, Sour Cream or Lime Crema

Notes: You can also cook this in the oven.  Preheat oven to 350 degree F.  Pour off 1/2 of marinade, add the chicken and remaining marinade to a 9x13 baking dish and bake for 45-60 minutes, until cooked through.

Source: Slow Roasted Italian

Chicken Chimichangas with Sour Cream Sauce

• 2 boneless skinless chicken breast halves (large)
• 3 cups water
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 7 ounces chopped green chilies (divided) - and/or jalapenos
• 1/2 cup diced onions
• 3 cloves garlic (minced)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 cube chicken bouillon
• 1/2 cup sour cream
• salt
• pepper
• oil (for frying)
• 8 flour tortillas (8 inch)
• 8 ounces shredded Monterey Jack cheese 

Filling for Chimichangas

Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture. 
 
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm. 
 
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). 
 
Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients. 
 
Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve. 


 Source: All Recipes