This is a fast and delicious meal, one of our favorites -- the crisp tortilla contrasts wonderfully with the savory filling -- and one that is very easy for kids to help out with. It's also a great summer meal, as it doesn't take much preparation or cooking time, and is light but tasty. Laura grated the cheese and helped to measure everything out, while I shredded the chicken -- we even got to gather cilantro fresh from our garden! Tonight I used the Rustic Guajillo salsa from Frontera, a mild but wonderfully flavorful salsa, but really any good one will do; the sour cream balances out most of the spiciness.
If I don't have leftover roasted chicken, I poach a large breast or two small ones in water with garlic and salt, a half an hour or so ahead.
Here is a simple tutorial on how to fold a burrito, because I had too many helpers to take photos at the time! (Chimichangas -- pronounced "chimmy-CHAHNG-uh" -- are simply fried burritos.)
2 small boneless, skinless chicken breasts, roasted
1/3 cup sour cream
1/2 cup salsa
1/2 cup Jack cheese, grated
1/3 cup chopped cilantro
4 large flour tortillas
oil for frying
2 ripe avocados
juice of 1/2 lime
Combine the chicken, sour cream, salsa, Jack cheese, and cilantro in a large bowl.
Spoon 1/4 of the chicken mixture onto a tortilla, in a horizontal line slightly off-center. Fold the bottom flap up over the filling, then fold the sides in, and then roll the whole thing upwards until you reach the other side. (Set them seam side down to hold in the filling.) Repeat with the remaining filling and tortillas.
Heat about 1/4 inch of oil over medium heat in a large skillet. Fry the chimis, in batches if necessary, until golden-brown and crispy, 4 to 5 minutes per side. Drain the chimis briefly on a paper towel.
While the chimis are frying, peel and seed the avocado. In a small bowl, mash the avocado roughly with a fork, and add lime juice and salt to taste.
Serve the chimichangas with the guacamole.
Makes 4 servings. Preparation time, about 20 minutes.