Food & Movies

Our weekend was wondeful! Fun, productive, AND relaxing.

Friday night my love and I went out and used the last of our Christmas giftcard at Olive garden. That place just never gets old to me--those breadsticks & some alfredo sauce...heaven!

Saturday we discovered a gem of a movie theater in Lakewood. The AMC theater there is furnished with leather lazy-boy-like recliners in every theater! We saw We Bought a Zoo in luxury! It was a really cute, feel-good, true story movie. The chairs were so comfy. The guy next to me snored the whole time (not zach haha).

Here what was for dinner on Saturday night. MM MM GOOD!

Chicken Chimichangas

Chicken filling:

2 large skinless, boneless chicken breast halves

2 cups water

2-3 tablespoon chili powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 (7 ounce) can chopped green chilies, divided

1/2-1 cup diced onion

3 large cloves garlic, minced

Sour cream sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup water

1 cube chicken bouillon

1/2 cup sour cream

salt and pepper to taste

olive oil

8 (8 inch) flour tortillas

8 ounces shredded Monterey Jack cheese

Place the chicken into a large saucepan. Pour in the water and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Bring this to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. This might take awhile, but its worth it.

Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks and return to the onion mixture.

Melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.

Spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Sprinkle some cheese and fold the bottom of the tortilla over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge. And repeat

Brush each chimichanga with olive oil and place in oven @ 375 until crispy. Top with the sour cream sauce and ta da!