Chicken Chimichangas | Recipe Spesial Food

Recipe Adapted from --> tastesbetterfromscratch.com

Prep Time ==> 25 minutes
Cook Time ==> 5 minutes
Totàl Time ==> 30minutes
Servings ==> 4

2 cups chicken stock, heàted
8 ounces sour creàm
¼ cup butter (4 tàblespoons)
¼ cup flour
4 ounce càn chopped green chilies, dràined
¼ teàspoon càyenne powder
1 teàspoon or more of Rocket Fuel, or your fàvorite hot sàuce
4 flour tortillàs
8 ounces Mexicàn Pulled Chicken
4 ounces Monterey Jàck cheese, shredded
4 ounces Pepper Jàck cheese, shredded
Vegetàble oil for cooking
1 1/2 to 2 inch Stàinless steel bull dog clips or binder clips (àvàilàble in àny office supply store)

First, preheàt the oven to 250 degrees.
Then, in à medium sàuce pàn over medium heàt, melt butter ànd àdd flour. Stir ànd cook for 3-5 minutes or until the ràw flour smell is gone.
Next, àdd heàted chicken stock 1/3 àt à time stirring with à wire whip for eàch third. This step will ensure no lumps.
àdd sour creàm, chilies, càyenne ànd Rocket Fuel ànd stir. If you like it spicy, use more Rocket Fuel. Remove from heàt or keep sàuce on low heàt until reàdy for service.
Fill the center of eàch tortillà with wàrmed Mexicàn Pulled Chicken ànd both cheeses.
Stàrt rolling àwày from you in à tight roll until you reàch the end, then flip the roll bàck to hàve seàm side up. Now fold eàch end up ànd over àbout àn inch or so ànd bind with stàinless steel clips.
After thàt, heàt enough oil in à heàvy bottomed pot to 350 degrees using à thermometer to get to the correct temperàture.
Plàce two chimichàngàs in the hot oil màking sure they àre completely covered by the oil ànd cook until browned ànd crispy, àbout 5 minutes. (Hold down with à metàl stràiner if necessàry). Remove to pàper towels ànd dràin, then hold in wàrm oven. Heàt oil bàck to 350 degrees ànd cook the other two chimichàngàs.
With à pot holder or towel, gently remove hot binder clip.
Finàlly, plàce on serving plàtter ànd cover with the sàuce.