This probably the best recipe I have ever tried from All Recipes. It is absolutely delicious. As other reviewers stated, you must be PATIENT and let the water cook down. Trust me, the flavor and tenderness of the chicken is worth the wait. I doubled the cumin and onion powder. I also used minced garlic (doubled) instead of garlic powder. My kids don't like spicy foods yet so I only used 1/2 tsp of chili powder and barely a pinch of cayenne. For the sour cream sauce, I used chicken broth so I omitted the water and bouillon. I don't deep fry so I basted the tops of the chimichangas with melted butter and baked at 400 10-15 mins. TRULY OUTSTANDING! I make Mexican Rice II from the is site religiously and as another reviewer stated, it is a great accompaniment. I topped my chimichangas with a bit of guac and oh my gosh. Phenomenal.
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This probably the best recipe I have ever tried from All Recipes. It is absolutely delicious....