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chicken chimichangas Recipe

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

Contributor:  
Contributor:  
LAURA EWEN
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 flour tortillas
1 pound cooked and shredded chicken
1/2 medium onion, chopped
1 large chopped tomato
Salt and black pepper to taste
Vegetable oil
Guacamole (optional)
Salsa (optional)

Directions:
Directions:
Coat a large skillet with oil and sauté the onions on medium heat for a few minutes. Add the tomatoes and bring to a low simmer. Start adding the shredded chicken and continue to slow simmer for about 15 minutes.
In the center of each warm tortilla, spoon the chicken filling. Fold tortilla, tucking in the ends and fasten with wooden toothpicks.
In a large deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to about 400 degrees F. Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain.
Top with Cheddar cheese, lettuce, salsa, or guacamole or any optional ingredients that you prefer.

Makes about 6-8 chimichangas.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I cooked the chimichangas over kate's home for the Ewen family and everyone liked the chimis........So Here it is Kate......:-)

 

 

 

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