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Roast Chicken Chimichangas Recipe

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This recipe for Roast Chicken Chimichangas, by , is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Burke
Added: Saturday, July 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. shredded roast chicken
1 c. crumbled queso Fresco cheese, or shredded monterey
jack
1/4 c. chopped green onions
1 tsp. dried oregano
1/4 tsp. groun cumin
1 garlic clove, minced
1-4 oz. can chopped green chilies, drained
1-16 oz. can fat free refried beans
8 or more 8 inch flour tortillas
1/2 c. bottled green or red salsa

Directions:
Directions:
Preheat oven to 500. Combine first seven ingredients in a large
bowl; toss well. Spread 1/4 c. refried beans down the center of
each tortilla. Top with approximately 1/2 c. chicken mixture; roll
up. It should be about the size of a fat cigar. Place rolls, seam
side down, on a large baking sheet coated with cooking spray.
Coat tops of chimichangas with cooking spray. Bake at 500.
Serve with salsa.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can use rotisserie chicken from the grocery store.

 

 

 

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