Garden-Style Chicken Chimichangas

Garden-Style Chicken Chimichangas



1 tablespoon vegetable oil

1 pound boneless, skinless chicken breast meat, thinly sliced

1 small onion, quartered and sliced

1 cup water

1 package taco seasoning mix

1 cup whole kernel corn

1 (4-ounce) can diced green chiles

8 (8-inch) soft taco-size flour tortillas, warmed



Salsa & Guacamole for side



Heat vegetable oil in large skillet over medium-high heat. Add chicken and onion; cook, stirring constantly, for 3 to 4 minutes or until chicken is no longer pink. Stir in burrito seasoning mix, water, corn and chiles. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture is thickened. Place 1/3 cup chicken mixture on each tortilla. Fold into burritos; secure ends with toothpicks.



Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.



Place 1 or 2 burritos in vegetable oil; fry, turning frequently, for 1 to 2 minutes or until golden brown. Remove with slotted spoon; drain. Repeat with remaining burritos. Remove wooden picks. Serve warm with salsa or guacamole.



jackie austin