Prepare and Shred the Chicken
Start by covering two thawed chicken breasts with water. Add a cube of bouillon – with pollo is the perfect flavor – along with some of our Original Seasoning. Boil until the chicken is fork tender and ready to shred.
Tip: Reserve some of the broth to kick up the flavor and keep the chicken from drying out later on.
Shred the chicken with a fork or with your fingers and add it to a mixing bowl with some broth, some roasted hatch chiles, and the spices. If you use canned chiles, do not drain them. Use every bit of that flavor. Don’t forget the Our Mesquite Seasoning and be sure to crumble the whole oregano before you go adding it to the mix.
Tip: Using whole oregano adds flavor to the recipe – for even more flavor, toast the whole oregano in a skillet before you add it.
Set the chicken on the fire and heat it up to incorporate all these flavors, and then we’ll get to makin’ the chimis.
Ingredients
2 boneless skinless chicken breasts
½ tablespoon Kent’s Original seasoning or all-purpose blend
1 bullion with pollo chicken
½ tablespoon smoked paprika
1 tablespoon Kent’s Mesquite seasoning see substitution
2 teaspoons ground cumin
2 teaspoons dried oregano
2, 4 ounce cans diced green chiles
6 10-inch flour tortillas
12 slices thick cut slices Monterey Jack cheese
12 slices thick cut slices Colby Jack cheese
Oil for frying
Instructions
Add the chicken to a stockpot and cover with water. Stir in the Original seasoning and chicken bouillon cube. Bring to a boil. Cover and cook about 10 minutes or until cooked through and fork tender. Remove the chicken and set aside to cool. Reserve about ⅓ cup of the broth.
With your hands or forks, shred the chicken into small strips or bite-sized pieces.
Add the chicken into a medium saucepan. Stir in the paprika, mesquite, cumin, oregano and green chiles. Cook over medium-low heat for about 5 minutes, stirring occasionally, to incorporate the flavours.
Place 2 Monterey Jack cheese slices down the middle of a tortilla. Spoon about 1 cup of the chicken down on top of the cheese. Top with 2 slices of Colby Jack cheese.
Fold the short ends in and then fold the long end to meet around the middle. Be sure the ends are well sealed. Repeat with the remaining ingredients.
Heat about ½-inch of the oil in a cast iron skillet over medium-high heat to 350 degrees F. Place the chimichangas, seam side down, in the skillet. Cook about 3 minutes per side or until golden brown. Remove and let cool slightly on a wire rack. Serve warm.