Posted: 4/13/2008 7:24:17 PM
YUMOLA!%0d%0a%0d%0aEasy to make, really didn't need the dutch oven, just the oil in a frying pan took care of it. Also, as a suggestion, I added a handful (about 3/4 cup) minute rice to the soup/chicken and covered for about 6 minutes....made it thicker faster and the yield was 5 chimichangas, rather than 4 (for my family of 5) If you want to turn up the heat, double the jalapeno in the cream topping!
Posted: 4/9/2008 6:56:45 AM
came out pretty good, next time i will leave out the corn and blk beans and make a traditional mexican chimichanga using shredded chicken or pork with cheese. tasty though!!
Posted: 11/12/2007 1:47:42 PM
This recipe is simple and taste great. I made this for my nephew and he couldn''t get enough of them. He makes request for them all the time now. I did modify the recipe a little by leaving out the whipping cream. Still tasted great!!!
Posted: 9/20/2007 9:54:13 AM
Delicious. The meld of flavors and textures was brilliant. I enjoy this dish often with my friends and family. I would not change one item of the recipe.
Pam M. said:
Posted: 10/19/2006 7:42:47 PM
Easy to prepare. My husband loved it. I did think it needed a bit more kick so I chopped up some x-tra jalapenos for the cream sauce- - I also added cheese to the inside of the chimichanga! Yum!