Chimichangas are one of those Mexican foods that aren't technically Mexican; however, I categorize them as such and they have always been one of my favorites. This is a version that my family enjoys.
Boneless, Skinless Chicken Breasts
El Pato or salsa
Tortillas
Shredded Cheese
Sour Cream
Guacamole
Pan fry chicken breasts in a non-stick skillet with a little oil. After frying, I put the chicken in a bowl, put a couple tablespoons of El Pato on top and cover the bowl with foil. Let the chicken cool and then shred the chicken, letting it soak in the sauce and drippings from the chicken.
Tortillas
Shredded Cheese
Sour Cream
Guacamole
Pan fry chicken breasts in a non-stick skillet with a little oil. After frying, I put the chicken in a bowl, put a couple tablespoons of El Pato on top and cover the bowl with foil. Let the chicken cool and then shred the chicken, letting it soak in the sauce and drippings from the chicken.
Place a couple tablespoons full of chicken in the center of a tortilla, sprinkle with some cheese and roll up burrito-style and secure with a toothpick. Deep fry until golden brown and remove to drain on some paper towels. Garnish with sour cream and guacamole.
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