Chimichongas

This recipe is from my sweet sister in law Kami. Just a warning I dont have a lot of exact measurments for this recipe or times for cooking. Its a trial and error recipe :)

Chicken: Boneless Chicken Meat
2 cans whole or diced tomatos
2 cans diced green chilis
1/8 - 1/4 white onion cut into small strips
cumin
salt
garlic salt

Cook chicken in crock pot
Fill it up with water to where its barely covering the chicken
Put in tomatos undrained (if whole crush tomatos with your hands)
Put in diced chilis
Cut up onion in small strips
Add seasonings to taste

When chicken is fully cooked, drain (reserve broth) and shred. Set aside

Sauce:
Use broth from chicken
Add more onion cut into bigger strips
3 small cans of whole green chilis cut into strips
1 can whole tomatos crushed
cumin, salt and garlic salt to taste


Add ingredients to saucepan, bring to boil and cornstarch with cold water in a cup to the broth until it thickens.

Add chicken to tortilla shells, seal with toothpicks, put in hot oil and fry until golden brown

Put sauce onto of chimicanga with guacamole, cheese, diced tomatos, sour cream ect.

I like to serve my chimichongas with Spanish Rice and Gucamaole so here are those additional recipes

Spanish Rice:

Brown 1 cup uncooked long grain rice and 1/2 cup chopped onion in oil until golden brown and onions are soft and transparent. Add 2 cans of tomato sauce and 1 1/3 - 1/2 can of water. Bring to boil. Add cumin, salt, garlic salt to taste, stir. Let simmer 30 - 40 minutes covered or until rice is soft.

** Once seasonings are mixed in DO NOT STIR or it will get mushy***

Opt: Add celery leaves for garnish

Guacamole:
3 Avacados
1 Fresh Jalapeno
White Onion
Lemon
Salt
Garlic Salt
Tomato

Mash 3 ripe avacodos, add some finely chopped onion and jalepeno. (dont get any seeds in the gucamole. Put in some diced up tomatos. Squeeze some fresh lemon juice and add salt, garlic salt for taste. Can add sour cream if you like.