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Ingredients

• 2 tablespoons vegetable oil, plus 8 cups for frying
• 1/2 cup diced white onion
• 1 1/2 teaspoons minced garlic
• 1 tablespoon plus 1/2 teaspoon chili powder
• 1/4 teaspoon ground oregano
• 1/2 teaspoon ground cumin
• 1 1/2 pounds cooked chicken breast, shredded while warm
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4.5-ounce) can chopped green chiles, drained
• 8 (10-inch) flour tortillas, warmed
• 1 cup shredded Monterrey Jack
• Wooden toothpicks
• Chipotle Salsa, recipe follows
• Sour cream, for garnish
• Fresh cilantro sprigs, for garnish
• Chipotle Salsa:
• 3 1/2 cups chopped ripe tomatoes
• 1/3 cup diced sweet onions
• 1 teaspoon chopped garlic
• 2 tablespoons plus 1 teaspoon fresh lime juice
• 1 tablespoon chopped chipotle peppers in adobe
• 1/4 cup chopped fresh cilantro leaves
• 1/2 teaspoon salt
• Combine tomatoes, onions, garlic, lime juice, chopped peppers and cilantro in a medium bowl. Season with salt. Cover and chill until ready to serve.
• Serve chilled or at room temperature with chicken chimichangas.
• Yield: about 4 cups

Description

Heat 2 Tablespoons Of Vegetable Oil In A Large Saute Pan Over Medium-high Heat. Add Onions And Saute Until Slightly Softened, About 2 Minutes. Add The Garlic, Chili Powder,…

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