Chicken and Cheese Chimichangas

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Ingredients

• Chicken breast
• Cream cheese
• Seasonings and spices (onion powder, cracked black pepper, garlic powder, smoked paprika)
• Chicken bouillon powder
• Green chilies
• Colby Jack cheese
• Flour
• Baking powder
• Salt
• Bacon fat
• Hot water

Instructions

1. Place chicken breast in a crock pot. Add chicken bouillon, onion powder, cracked black pepper, garlic powder, smoked paprika, and softened cream cheese. Cook on high for 4-4.5 hours until chicken is tender. Shred the chicken.
2. Mix in green chilies, adjust seasoning to taste.
3. Prepare flour tortillas by mixing flour, baking powder, salt, bacon fat, and hot water. Knead for 10 minutes, divide into dough balls, and let rest for 20 minutes.
4. Roll out dough balls into 9-10 inch rounds. Cook on a griddle until cooked through.
5. Fill tortillas with chicken mixture and Colby Jack cheese, roll tightly like a burrito.
6. Fry chimichangas in preheated oil until golden brown on both sides.
7. Serve with desired toppings or sauces. Enjoy!

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