by Susan Branson

Created on: July 10, 2009   Last Updated: July 11, 2009

Looking for quick and easy meals for busy weeknight dinners? Look no farther than your local grocery deli.

Rotisserie chicken is the secret weapon of great cooks and busy moms everywhere. They are a wonderful and fast alternative to making roasted chicken yourself. When choosing your rotisserie chicken, look for a few important details before your purchase.

First, check the coloring of your chicken to make sure it is golden brown. If it is too dark, then this is a sign it has been in the oven too long and the meat could very well be dry. Secondly, make sure the chicken has been under steady heat to guard against spoilage. Third, check the packaging to make sure there are no seals broken or juices running out the sides of the package.

There are many flavors to deli rotisserie chickens, ranging from lemon pepper flavored, applewood smoked, and original. All are quite tasty!

One of my favorite recipes using rotisserie chicken is Chicken Chimichangas. This recipe can be prepared in less than 20 minutes with the use of your deli chicken and some other easy items from the grocery shelf. Filled with mouth watering meat and cheeses, this dish is always a winner in my family, I hope you enjoy! Feel free to substitute any cheeses with a Mexican blend of cheese for a spicier dish.

Ingredients:

1- pound shredded rotisserie chicken (original flavor)

1- 8 oz. package cream cheese

1- 8oz package shredded monterey jack cheese

8- 10" flour tortillas

1/2- (1oz) taco seasoning

1/2 cup vegetable oil

1- 8oz package shredded cheddar cheese

1- 8oz container sour cream

1- small can sliced black olives drained

2- tbs. fresh cilantro chopped (optional)

Directions:

Pull chicken from bone and shred into bite size pieces.

Combine in bowl your chicken, cream cheese, shredded monterey jack cheese, and taco seasoning.

Evenly divide your chicken mixture among 8 flour tortillas and fold like a rectangle around your filling. You can seal edges of your tortilla by moistening the seam a bit with water.

Heat vegetable oil in large skillet over medium-high heat. Fry each side of chimichanga until golden brown. It is easy to fry seam side down first, as this will prevent any leakage of your filling.

Fry in batches of 3 or 4 at a time.

Remove from frying pan, and drain.

Top with shredded cheddar cheese, sour cream, black olives and chopped cilantro, if desired.

These fabulous chimichangas are great served with black beans, rice and a twist of lime.

Learn more about this author, Susan Branson.
Click here to send this author comments or questions.