Not sure if many of you have been to Macayo's and tried their delicious pollo fundido :) If you have not you are missing out! Here is my version of pollo fundido.
Ingridients:
2 chiken breast
1/2 cup chopped medium onion
1/2 cup chopped bell pepper
1/2 cup chopped red bell pepper
1 onion
1 clove of garlic
1 cup of sour cream
1 can of Campbells Cream of Cheddar Soup
2 small can of sliced green chilles
2 cups of shredded colby and cheddar cheese
6 flour tortillas
What you will need:
toothpicks
9X11 baking dish
a pan to deep fry
in a crock pot add the chicken breast and cook with 1 onion and 1 clove of garlic. If you cook it under a slow temperature for about 2 hours it will be very tender and it will observe the onion and garlic flavor.
in a skillet cook the onion green and red bell peppers. Remove from the skillet and add to a large bowl.
In a large bowl combine the sliced green chilles, can of campbells cream of cheddar soup with the 1/2 cup of sour cream ( you can use fat free sour cream) and 1/2 cup of shredded cheese.
Once the chicken is fully cooked and has been cooled. Cut into fajita size pieces and add to the veggie mix.
Heat fllour tortillas and set aside to cool. Once they are cooled you can start your master piece.
spread a little of sour cream in the middle of a tortilla. Add the chicken and sprinkle some cheese in the middle as well.
You want to fold the tortilla into a little pocket assure it will stay stick a tooth pick through it.
Repeat the process with all the tortillas. Once they are all made. Deep fry on both sides and set aside to cool. One they are cooled remove the took pick.
Place the chimichanga wraps in a cassarole dish and spread the cheese mixture on top, sprinkle the remaining cheese on top and cook for 25 minutes at 350 degrees.
I know this dish may sound complicated but trust me it is a favorite for a Super Bowl Crowd. I would suggest preparing the chicken and cheese mix the night before.
Ingridients:
2 chiken breast
1/2 cup chopped medium onion
1/2 cup chopped bell pepper
1/2 cup chopped red bell pepper
1 onion
1 clove of garlic
1 cup of sour cream
1 can of Campbells Cream of Cheddar Soup
2 small can of sliced green chilles
2 cups of shredded colby and cheddar cheese
6 flour tortillas
What you will need:
toothpicks
9X11 baking dish
a pan to deep fry
in a crock pot add the chicken breast and cook with 1 onion and 1 clove of garlic. If you cook it under a slow temperature for about 2 hours it will be very tender and it will observe the onion and garlic flavor.
in a skillet cook the onion green and red bell peppers. Remove from the skillet and add to a large bowl.
In a large bowl combine the sliced green chilles, can of campbells cream of cheddar soup with the 1/2 cup of sour cream ( you can use fat free sour cream) and 1/2 cup of shredded cheese.
Once the chicken is fully cooked and has been cooled. Cut into fajita size pieces and add to the veggie mix.
Heat fllour tortillas and set aside to cool. Once they are cooled you can start your master piece.
spread a little of sour cream in the middle of a tortilla. Add the chicken and sprinkle some cheese in the middle as well.
You want to fold the tortilla into a little pocket assure it will stay stick a tooth pick through it.
Repeat the process with all the tortillas. Once they are all made. Deep fry on both sides and set aside to cool. One they are cooled remove the took pick.
Place the chimichanga wraps in a cassarole dish and spread the cheese mixture on top, sprinkle the remaining cheese on top and cook for 25 minutes at 350 degrees.
I know this dish may sound complicated but trust me it is a favorite for a Super Bowl Crowd. I would suggest preparing the chicken and cheese mix the night before.
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