Cheesy Chicken Chimichangas

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Recipe by South Your Mouth

Cheesy Chicken Chimichangas

3 large or 4 small chicken breasts

Water

1 teaspoon salt

2 tablespoons olive oil

1 onion, chopped

1 8-oz. package cream cheese

1 1-oz. package taco seasoning

1 4.5-oz. can green chilies

6 10-inch flour tortillas

2-3 cups shredded White American cheese*

2 cups whipping cream

Salsa or pico de gallo


Poach the Chicken:

Place chicken in a large pot and cover by one inch with water. Add salt. Heat on medium-low heat, covered, until water begins to boil. Reduce heat to low and let chicken simmer (do not let water reach a full rolling boil) for about 10-15 minutes or until chicken is cooked through. Remove chicken and set aside. Reserve cooking liquid for rice if desired.


Make the Filling:

Sauté onion in olive oil until tender. Add cream cheese, taco seasoning and green chilies (with liquid) to onions. Reduce heat to low and stir until all ingredients are combined and cream cheese is melted.


Remove skin and bones from chicken if applicable (I highly recommend using bone-in breasts with skin any time you can as they are so much more flavorful and make a richer stock). Shred chicken with two forks and add to cream cheese mixture. Stir until thoroughly combined.


Assemble Chimichangas:

Spray a 13x9 backing dish with cooking spray.  Spoon 1/6 of the mixture into the center of a tortilla.  Fold four sides of the tortilla to make a square and place, folded side down, into the baking dish. Repeat until you've assembled six chimichangas, placing all in the dish (two rows of three).


Mound shredded cheese evenly over chimichangas  Pour whipping cream over cheese (the cream and cheese will scatter a bit throughout the dish - that's OK). Cover dish with aluminum foil and bake for 30 minutes at 350 degrees. Remove aluminum foil and continue cooking for 10-15 minutes or until cheese has started to brown.


Serve with salsa and/or pico de gallo.


*Absolutely no substitutions! This is what they use to make queso dip at the Mexican restaurants. REALLY. You can find Land o’ Lakes White American cheese in the deli at Wal-Mart and Publix. You’ll need about 1/2 a pound for 2-3 cups of shredded cheese. And you'll prolly have to tell them not to slice it.