“Sonora Style” Chimichangas

Ingredients

• 2 Melissa’s Perfect Sweet Onions – peeled; chopped
• 2 Roma Tomatoes – chopped
• 3 cloves Melissa’s Peeled Garlic
• 1 (14.5 oz.) can Diced Tomato
• 1 bunch Melissa’s Fresh Cilantro – stems removed and discarded
• 2 tablespoons Chile Powder
• 1 tablespoon Ground Cumin
• 1/2 teaspoon Ground Cayenne pepper
• 6 Boneless Skinless Chicken Thighs
• 2 (14.5 oz.) cans Chicken Stock/Broth
• 1/2 head Green Cabbage – shredded
• Shredded Cheese
• As needed Melissa’s Costa Azul Hot Sauce
• 6 Flour Tortillas
• Canola Oil for Frying

Directions

• In a large pot, add the onion and the next 9 ingredients. Bring to a boil, cover and reduce to a simmer. Cook for 45 minutes or until the chicken is cooked through and can be shredded easily.
• To make the chimichangas, place a flour tortilla on a clean flat surface. Place some chicken across the bottom third of the tortilla and top with cabbage, cheese and Costa Azul. Roll it up tightly like a burrito. Repeat for the remaining tortillas.
• Heat the canola oil, in a high sided pan, to 350ºF. Fry the chimichangas until golden brown on all sides and heated through. Makes about 6 chimichangas.

Find more recipes like this one at Melissas.com

Explore More of our Melissa’s Produce Recipes