INGREDIENTS

INSTRUCTIONS

GARNISHMENT
Prepare to cook the quartered chicken by placing it in a large stock
pot with the water. Add the oregano, red onion, celery, garlic
cloves, basil, and bay leaf. Cook chicken over medium heat for
approximately 1 1/2 hours, or until the meat is tender.
Allow chicken to cool, then remove the meat from the bones, chopping
or shredding it as you go. Reserve the cooked chicken for use later.
The broth from cooking the chicken may be frozen and reserved for
future use in soups and stews.
Place shortening, sliced white onion, and minced garlic clove in a
large skillet and sauté the mixture over medium heat until onion is
tender. Add the chopped and shredded chicken, tomato, jalapeño
peppers, cinnamon, salt, and peppers to the bubbling skillet. Reduce
the heat to simmer over a low-heat setting for about 10 to 15 minutes.
Warm the tortillas as directed on the manufacturer's packaging,
because they are easier to fill when slightly warmed. Place about 1/2
cup of the chicken mixture horizontally across the bottom half of
each tortilla. Do not extend the mixture beyond 1 1/2 inches at the
sides and bottom. Fold the sides in over the filling and roll the
tortilla as you would a jelly-roll. Secure each rolled tortilla with
a toothpick.
Heat 2 inches of shortening in a heavy skillet over medium-high heat.
Fry each rolled tortilla in hot shortening until crisp and lightly
browned. Drain on absorbent towels and keep warm under a tent of foil
while frying the remaining tortillas.
Assemble the Chimichangas by placing each rolled tortilla on a plate
and garnishing it with about 1/4 cup of sour cream, a few tablespoons
of guacamole, a small handful of shredded cheddar cheese, lettuce,
and tomato wedges.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Aug 14, 1999, converted by MM_Buster
v2.0l.

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