Honey-Lime Chicken Chimichangas

I found this recipe on some old friends' website who do recipes together ( I would say "as well", but no one in my group has posted anything and I'm not even sure you all even check out the page!!! Hint!) and I tried it as enchilada style as they posted it and it was good. But I'm just not a big enchilada person. I'll eat them and even enjoy it, but what is really delicious is a crispy chimichanga.

Every now and then you can find some meat deals at the grocery store and I happened to go a little crazy on split chicken breasts when they were 99cents a lb. I froze and wrapped them individually and now whenever I need some shredded chicken I cook up a few and freeze or plan to use the chicken in some kind of a meal that week. It makes it really nice when I'm having a busy day and have to come up with something fast. Anyway, so that's how we ended up with Chimichangas this week. I had the chicken in the fridge and was way out of time to actually cook them as enchiladas.

Honey-Lime Chicken Chimichangas:

1.5 lbs (approx.) chicken, cooked and shredded - You could use pork, Athena!
1/3c. honey - I went a little heavy on that and it tasted really good.
1/4c lime juice concentrate
1T chili powder
1/2 tsp. garlic powder

*Mix it all together with the cooked chicken. The first time I made these I let it marinade for about 30 minutes and it was ok. This last time it sat all day marinating in the fridge and it was really good!

If you like enchilada's better, use 2 cans of green enchilada sauce, otherwise just one is fine.

**To make the enchilada's: wrap up the meat, place in a greased pan cover with green sauce and lots of colby cheese. Bake @ 350 about 30 minutes.

For Chimichanga's: get the pan nice and hot and add a few dollops of Crisco. Yes, Crisco.
Ok, fine, use whatever oil you want. :)

Since I had the chicken in the fridge, I went ahead and warmed it in the microwave before frying, just to be sure it was all going to be hot at once.

I used regular sized taco shells, filled them and then with a spoon dripped the green sauce onto the filling, wrapped them tightly and laid them gently in the hot oil. They don't take very long to brown, so watch them closely.

I also had the oven on a low heat to keep them warm after frying so I could finish up getting everything else done for dinner and not worry about them getting cold.

Serve them hot with whatever toppings you like.

I love loading them up with beans, leafy lettuce, tomatoes, salsa...you know.

By the way, you probably already know this, but just in case you don't, adding a little milk to your canned refried beans makes them taste whipped and light. Put some cheese on that and it's awesome!