El Torito Chimichangas el Charro

El Torito Copycat Recipe

Makes 12 Servings

7 quick- frozen or fresh chicken breasts
2 cups grated Monterey Jack Cheese
1 large onion chopped (about 1 cup)
2 (4 oz) cans of chopped green chilies
2 dozen fresh flour tortillas
1 package taco seasoning mix
1 (7 ¾ oz.) El Patio brand tomato sauce (Mexican hot style)
vegetable oil

Place chicken, 1 can of the chilies, taco seasoning and tomato sauce into crock pot. Cook for 8 hours or until the meat is easily shredded. Drain chicken, reserving juices. Remove any bones and fat. Put chicken in a large bowl. Shred chicken with 2 forks. Add 1 can of chilies, cheese and onions. Add just enough reserved juice to make a smooth and moist filling. Place a large spoonful of the mixture on a tortilla and roll; then deep fry to a golden brown.

Serve warm over a bed of lettuce topped with cheese and sides of sour cream and guacamole. Add spicy red sauce over the top if you want.

Notes: You may substitute turkey or chuck roast for the chicken. This filling is also great for enchiladas, empanadas and tacos.

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