Monday, June 6, 2011

Chicken Chimichangas from Home Storage Part 1

I start here with some very basic talk about preparedness for those of you who may not be storing foods and may think it is not necessary.We buy canned chicken by the cases to have in our storage pantry. I also buy the cans of Diced Tomatoes with Green Chiles by the case as well.
It's best to have a years supply of food on hand of foods that you eat for many reasons. Gardens can fail, storms can wipe out nearly everything, jobs can be lost in a flash. Then there are reasons so frightful to think could happen like a disruption to the power grip by an EMP which would bring our current way of living to it's knees.
I hope none of these things happen, but if they should I will not be one of the people racing to the grocery store to clean out the shelves there.

So now we come to rotating the cans so they don't expire. When loading the shelves put new cans behind older cans. Learn to use your canned goods so that you don't just stare at the cans wondering what to do with them.
Here is the recipe I created for Chimichangas.

2 9.75oz Cans of White Chunk Chicken breast
1 10oz Can of Diced Tomatoes with Green Chiles
1 teaspoon Dried Ground Cumin
1 teaspoon Dried Minced Garlic
1 Tablespoon Dried Onion Flakes

You may substitute the canned white chicken with re-hydrated freeze dried chicken, though I am unsure of what the measurements would be. You would have to add more water as well.

Put all of the ingredients in a skillet, including the liquids from the meat and tomatoes. Add half a can of water (use tomato can as measure) mix well and bring to a boil. Turn temp down to simmer until meat is shredded and most all of the liquids are gone. This took nearly three hours on medium low heat.
It's ready to use for Chimichangas or for putting on Nachos.
I will have part 2 up shortly.

Thank you for stopping by.
Dee Dee

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