Since today is Cinco de Mayo, I wanted to do something Mexican themed for dinner just for fun. One of my favorite Mexican recipes are these super easy chicken chimichangas that start with a rotisserie chicken and are seriously on the table in no time at all.  Best of all, there are never any complaints from my family when we have these for dinner because everyone loves them!  I usually serve these with rice, beans and a toppings bar so everyone can choose what they want with them.  (You can add rice and/or beans to the inside of the chimichanga if you desire!  Our favorite rice to use for these is this cilantro lime rice.)

Ingredients:

• 1 rotisserie chicken (Costco or Sam’s have the biggest and best!)
• 1 (15oz) can green enchilada sauce
• 2 tsps fajita seasoning
• shredded cheese
• 8 burrito size tortillas
• canola oil for frying

 Suggested Toppings:

• shredded lettuce
• chopped tomatoes
• chopped onions
• chopped avocado or guacamole
• salsa
• sour cream
• cilantro
• shredded cheese

Instructions:

1. Remove the meat from the chicken, chop it up and throw it in a bowl.  Mix in the can of green enchilada sauce, (I put my sauce through a blender so there aren’t any chunks), and the fajita seasoning.
2. Microwave each tortilla for ten seconds right before filling it which makes it easier to fold.  Add a spoonful of the chicken mixture and some shredded cheese.  
3. Roll one side of the tortilla over, tuck in the ends, then finish rolling.  A problem that people often have is that the chimichangas won’t stay together when you put them in the oil to fry them.  To solve this problem, just mix a little flour and water till you have a thickish “glue”.  Swipe some of the glue on the final fold of the chimichanga and it will hold together perfectly 🙂
4. Once you have rolled all 8 of your chimichangas, heat two inches or so of canola oil in a Dutch Oven.  Use tongs to place the chimichangas in the oil once it is nice and hot. Cook for 1-2 minutes or until nice and golden brown, then use the tongs to flip and cook on the other side.  (I usually put two in at a time.)  Remove the chimichangas and place them on a paper towel lined plate while you cook the rest.

Note:  These can be baked if you prefer.  Just put them on a lightly greased cookie sheet folded side down and bake at 425 for approx. 20 minutes or until nicely browned.  (You can brush them with a little butter if you want them more golden.)