Ingredients
2 boneless skinless chicken breasts
½ tablespoon Kent’s Original seasoning or all-purpose blend
1 bullion con de pollo chicken
½ tablespoon smoked paprika
1 tablespoon Kent’s Mesquite seasoning see substitution
2 teaspoons ground cumin
2 teaspoons dried oregano
2, 4 ounce cans diced green chiles
6 10-inch flour tortillas
12 slices thick cut slices Monterey Jack cheese
12 slices thick cut slices Colby Jack cheese
Oil for frying
Instructions
Add the chicken to a stockpot and cover with water. Stir in the Original seasoning and chicken bouillon cube. Bring to a boil. Cover and cook about 10 minutes or until cooked through and fork tender. Remove the chicken and set aside to cool. Reserve about ⅓ cup of the broth.
With your hands or forks, shred the chicken into small strips or bite-sized pieces.
Add the chicken into a medium saucepan. Stir in the paprika, Mesquite, cumin, oregano and green chiles. Cook over medium-low heat for about 5 minutes, stirring occasionally, to incorporate the flavors.
Place 2 Monterey Jack cheese slices down the middle of a tortilla. Spoon about 1 cup of the chicken down on top of the cheese. Top with 2 slices of the Colby Jack cheese.
Fold the short ends in and then fold the long end to meet around the middle. Be sure the ends are sealed well. Repeat with the remaining ingredients.
Heat about ½- inch of the oil in a cast iron skillet over medium-high heat to 350 degrees F. Place the chimichangas, seam side down, in the skillet. Cook about 3 minutes per side or until golden brown. Remove and let cool slightly on a wire rack. Serve warm.