Chicken Chimichangas

From Cook's Country | June/July 2011

Why this recipe works:

Forget about tasteless fillings. We simmer the chicken and rice for our chimichangas in a chipotle broth, infusing smoky bite through and through. As for construction, we noticed that the standard burrito-style wrapping method left us with doughy tortilla ends and filling that fell out. We… read more

Forget about tasteless fillings. We simmer the chicken and rice for our chimichangas in a chipotle broth, infusing smoky bite through and through. As for construction, we noticed that the standard burrito-style wrapping method left us with doughy tortilla ends and filling that fell out. We created an easy new folding technique that kept the filling put without any floury bites.

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Serves 4

If using a cast-iron Dutch oven, increase the broth to 1 3/4 cups, adding 1 1/4 cups in step 2.

Ingredients

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