"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Chimichangas Recipe

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This recipe for Chicken Chimichangas, by , is from The "I'M NOT A COOK" cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, March 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. shredded cooked chicken
1/2 c. picante sauce
1/2 c. green onion slices
3/4-1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. salt
8 flour tortillas (I usually use 8 inch ones)
1/4 c. melted butter
1 c. shredded cheddar or Monterrey Jack cheese
Guacamole and sour cream

Directions:
Directions:
Preheat oven to 475. Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan. Simmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/2 cup of meat mixture onto center of unbuttered side. Top with 2 Tsp. cheese. Fold 2 sides over the filling and then fold up the ends making a packet. Place seam side down in a 13-9 baking dish. Bake about 13 minutes or until crisp and golden brown. Top with guacamole, additional picante sauce, and sour cream as desired.

Personal Notes:
Personal Notes:
Barbara's note: I even got Gene Davies to eat (and like!!!) these!

 

 

 

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