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Entree
Mexican
6
2 Melissa’s Perfect Sweet Onions - peeled; chopped
2 Roma Tomatoes - chopped
3 cloves Melissa’s Peeled Garlic
1 (14.5 oz.) can Diced Tomato
1 bunch Melissa’s Fresh Cilantro - stems removed and discarded
2 tablespoons Chile Powder
1 tablespoon Ground Cumin
1/2 teaspoon Ground Cayenne pepper
6 Boneless Skinless Chicken Thighs
2 (14.5 oz.) cans Chicken Stock/Broth
1/2 head Green Cabbage - shredded
Shredded Cheese
As needed Melissa’s Costa Azul Hot Sauce
6 Flour Tortillas
Canola Oil for Frying
In a large pot, add the onion and the next 9 ingredients. Bring to a boil, cover and reduce to a simmer. Cook for 45 minutes or until the chicken is cooked through and can be shredded easily.
To make the chimichangas, place a flour tortilla on a clean flat surface. Place some chicken across the bottom third of the tortilla and top with cabbage, cheese and Costa Azul. Roll it up tightly like a burrito. Repeat for the remaining tortillas.
Heat the canola oil, in a high sided pan, to 350ºF. Fry the chimichangas until golden brown on all sides and heated through. Makes about 6 chimichangas.
