INGREDIENTS  

• 2 large chicken breasts
• 1 can chicken broth
• 1½ tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp cayenne
• 8 large burrito size flour tortillas
• 8 oz colby jack, cheddar or pepper jack cheese, grated
• vegetable oil, for frying
• sour cream, to serve
• salsa, to serve

INSTRUCTIONS 

Cook Chicken Breasts:

• Place chicken breasts in a slow cooker and add chicken broth to cover. Cook on low for 6-7 hours or on high for 3-4 hours.
• Remove chicken from the slow cooker and shred chicken breast meat with a fork.

Assemble Chimichangas:

• Place the shredded chicken meat in a large bowl and add chili powder, garlic powder, onion powder, cumin, cayenne, salt, pepper and a couple tablespoons of chicken broth from the slow cooker just a little to moisten the meat a bit.
• Place tortillas between two damp paper towels and heat them on high in the microwave for 10 – 15 seconds or until tortillas are soft. This will prevent them from cracking when you roll them around the filling.
• Lay out a warmed tortilla and add about 1/2 cup of grated cheese.
• Top cheese with about 1/2 cup of chicken meat.
• Top the meat with another generous mound of grated cheese.
• Roll the tortilla into a tight roll, tucking in the sides and completely enclosing the filling to form a burrito.
• Place seam side down on a platter while you finish filling and rolling the remaining tortillas.

Cook Chimichangas:

• Set up a fry station. Place a wire rack in a cookie sheet and set aside.
• Pour enough oil in a large skillet so that the oil comes about 1/2 way up the sides of the chimichangas.
• Heat oil over medium high heat.
• When oil is hot use tongs to place a chimichanga in the pan, seam side down. Hold it in place for about 15-20 seconds to make sure the tortilla doesn’t unroll.
• Add another chimichanga to the pan holding it in place for 15-20 seconds with the tongs.
• Fry for about a minute per side, just until heated through and the tortillas are a crisp golden brown.
• Remove cooked chimichangas with tongs and place on wire rack to allow any excess oil to drain off.
• Continue this shallow fry method with the remaining chimichangas, frying a couple at a time.
• Serve with a side of sour cream and salsa if desired.