Put chicken in pan. Add water, chili, salt, cumin, pepper, garlic powder, onion powder, and cayenne pepper. Simmer 15 minutes.
After 15 minutes, stir 4 ounces green chilies, onion, and garlic. Remove chicken, shred and add to mixture.
Melt butter in saucepan, stir in flour and cook for 1 minutes. Whisk in water and bouillon cube until cube dissolves. Add chili, sour cream, season with salt and pepper.
Heat oil in pan. Put tortilla on plate, then add 1/3 cup of filling. Flatten with spoon, sprinkle cheese on crack. Fry tortillas in pan, 2 at a time, until golden brown. Add toppings.
Originally Submitted
5/20/2010
0 Out of 5 from
0 reviews
You can add this Chicken Chimichangas recipe to your own private DesktopCookbook.
