Chicken Chimichangas topped with Green Chili Sauce

I like to attribute my successful culinary experiments with green ingredients, predominantly when making green sauces, to my Irish heritage. Although, only partial, it is my family name, and the only lineage that has been traced back to before the O’Collopy’s emigrated to the US. This particular recipe’s origins hold a vastly different taste pallet, but the luck of the Irish still holds true, as I was quite successful in creating a topping without so much as a measuring cup.

Since I have little patience for exact recipes or following them to a tee, on this sauce I just eyeballed everything (barely), so all my following measurements are estimates.

Before you start, have ready:
2-3 cups cooked chicken, chopped or shredded into bite-sized pieces
1 1/2 cups cooked rice 

When the rice has finished cooking, add in:
1/4 cup finely chopped cilantro (leaves and stems)
juice of one lime
salt and pepper to taste
1 cup corn 

Next create an assembly line with 2 packages of flour tortillas, the chicken, rice, and about 2 cups shredded monterrey jack cheese (I like a lot).
Heat a medium saute pan over medium and cover the bottom with oil.
Spoon into the center of the tortilla the rice, then chicken, then cheese, and fold over like when making a burrito, but keep it flat and not so tightly wrapped. Place between 2-4 chimichangas in the pan (based on it’s size) and cook until dark brown. Flip and repeat. Add more oil as necessary, but not so much that they’re “fried.”

To make the green chili sauce, peel off the skins of 6-7 large tomatillos and boil in water for about 8 minutes until soft. In the meantime, put in a blender:
1/2 cup cilantro, leaves and stems
1 cup chicken broth
1 medium jalapeño, slightly deseeded
1/2 cup onion
2 garlic cloves
1/2 tsp cumin
salt and pepper to taste
If you make the sauce before the chimichangas, don’t refrigerate.

Garnish with avocado, lime and, olives.
This recipe makes about 10 chimichangas.

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