chicken chimichanga

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   vegetable oil vegetable oil
•   12 (10 inch) flour tortillas 12 (10 inch) flour tortillas
•   16 oz Shreaded Mozarella Cheese 16 oz Shreaded Mozarella Cheese
•   1-2 TBSP Flour 1-2 TBSP Flour
•   1 1/2 Cups water 1 1/2 Cups water
•   1/4 tsp Pepper 1/4 tsp Pepper
•   3/4 tsp Salt 3/4 tsp Salt
•   1 tsp Cumin 1 tsp Cumin
•   2 tsp Dried oregano 2 tsp Dried oregano
•   1TBSP Vinegar 1TBSP Vinegar
•   2 TBSP Chili powder 2 TBSP Chili powder
•   1 tsp Garlic powder 1 tsp Garlic powder
•   2 TBSP Vegetable oil 2 TBSP Vegetable oil
•   2 LBS Chicken Breasts cubed 2 LBS Chicken Breasts cubed

Instructions

1. Heat oil in a heavy saucepan. Add chicken breatst and sprinkle with spices. Cook for five minutes; stirring frequently.
   
   Add water and cook for 15 minutes. Stir in flour into liquid. Remove from heat.
   
   PLace 2 oz cheese in center of tortilla. Cover with 1/4 cup meat mixture. Add 2 TBSP guacamole. Fold up bottom edge of tortilla, left and right sides, then the top.
   
   PLace tortilla in hot oil 1" deep, cooking 1-2 minutes until golden brown. Turn and cook other side. Remove from oil and drain on paper towels.
   
   Garnish with Guacamole, chopped tomatoes and shreaded cheese, if desired.
   
   **Guacamole
   2 medium avacados, very ripe
   1 tomato, chopped
   1 TBSP onion powder
   1 tsp lemon juice
   1/2 tsp garlic powder
   1/2 tsp salt
   
   Peel and mash avocado with a fork. Stir in remaining ingredients.
   

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