White Chicken Chili Chimichanga
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Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 large onion, chopped
- 1 large red pepper, chopped
- 1 small can diced green chile peppers
- 1 teaspoon chili powder
- 1 1/2 teaspoon ground cayenne pepper
- 2–4 ounces hot pepper sauce
- 1 tablespoon garlic, minced
- 1 packet of White Chicken Chili mix
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 2 tablespoon cilantro, minced
- 3 cups enchilada sauce
- Enough water to cover 1/3 of the meat
- 8 large size tortillas
- 1–2 cups cheddar cheese
- Sour Cream
- Guacamole
- Slice Jalapenos
Instructions
- Add the chicken to the crockpot.
- Top with chopped onions, both peppers and garlic.
- Sprinkle the dry spices on top trying to best evenly distribute.
- Add the hot sauce and chopped cilantro.
- Add enough water to go to 1/3 the way up the meat.
- Cover and turn on high for 6-7 hours.
- During the cooking time refrain from removing the lid. ONLY remove the lid briefly to add more water if it dissipates.
- After 5-6 hours, remove the meat to shred replacing the lid while you are shredding it.
- Using 2 forks, shred the chicken.
- Add the shredded chicken and 1 1/2 cups enchilada sauce back to the pot and mix.
- Replace the lid and turn the crock pot to low.
- Cook for 1-2 hours to allow the meat to soak up all the juices and flavor.
- Turn on your broiler and place the rack in the top 1/3rd of the oven.
- Warm the tortillas.
- Add a few tablespoon of cheddar cheese down the center.
- Top with a cup or more of the meat mixture.
- Fold Sides of tortilla in half until sides are even and covering all ingredients.
- Pull back top of one side of the tortilla slightly to compact all ingredients, but they are still fully covered. One side of the tortilla will overlap with the other.
- Fold in each end until tight an there are no openings in the tortilla.
- Roll over all sided together to the top to complete.
- Set on a baking pan and finish all tortilla shells.
- Put in the oven and broil for about 5 minutes or until the tops of the tortillas get slightly “toasted” .
- Remove from oven and spread the remaining enchilada sauce over the tortillas.
- Top with remaining cheddar cheese.
- Return to the oven and broil just until the cheese is melted; ~3 minutes.
- Serve with sour cream, guacamole and a few jalapenos.