Ingredients

The following ingredients have 8 Servings
  • 1 rotisserie chicken, meat removed and shredded
  • 16 8-inch tortillas
  • 1 16-ounce can red enchilada sauce
  • 1 regular-sized bottle Franks Red Hot Sauce (not the mini size)
  • 2-3 cups shredded mexican-blend cheese
  • canola oil, for frying
  • toppings: blue cheese crumbles, diced celery, sliced green onions, sour cream

Instruction

  • Place shredded chicken in a medium-sized mixing bowl.
  • Mix together enchilada sauce and hot sauce and add enough to thoroughly coat chicken.
  • Place small amount of chicken mixture on a flour tortilla. Sprinkle with some cheese and fold up tightly, burrito style. (If making enchiladas, place filled tortillas in a baking dish and pour remaining sauce over enchiladas. Top with more cheese and bake in a 375 degree oven for 30 minutes, or until heated through and bubbling).
  • Put enough oil in a large skillet so that it’s at least two inches deep. Heat oil to 375 degrees.
  • Fry chimichangas in batches until golden brown on both sides, taking care not to overcrowd the pan (the oil temp will drop if pan is too full). Drain on paper towels.
  • Chimichangas can be kept warm in a 200 degree oven for up to 30 minutes.