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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Dec. 9, 2012
I've followed this recipe pretty to the letter several times now and get rave reviews each time! The only small difference is that I use the seasoned water I had the chicken boiling in instead of adding the cup of plain water and a bouillon cube. I remove the shredded chicken after about 30 minutes of simmering and then let the stock reduce to a cup and half or so. I added a few pinches of harrissa and some fresh ground parmigiano reggiano to the sauce as well! I tried baking but prefer deep fried for about a minute as it crisps up the tortilla shell nicely!
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