"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

oven-fried chicken chimichangas Recipe

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

Contributor:  
Contributor:  
Amy Bissell
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 (5-oz) cans white chicken, drained and flaked1(4.5-oz) can chopped green chiles, drained.1 c. (4-oz) shredded monterey jack cheese1/2 c. sliced green onions8 ( 9-inch) flour tortillasvegetable oilshredded lettuce, salsa or picante sauce, sour cream

Directions:
Directions:
Combine first 4 ingredients; set aside. Wrap tortillas in damp paper towels; microwave at HIGH 15 seconds or until hot.Brush both sides of tortillas, one at a time, with vegetable oil ( keep remaining tortillas warm). Place a scant 1/2 c. chicken mixture just below center of each tortilla. Fold in left and right sides of tortilla to partially enclose filling. Fold up bottom edge of tortilla; Fold into a rectangle and secure with a wooden pick. Repeat with remaining tortillas and chicken mixture. Place filled tortillas on a lightly greased baking sheet. Bake at 425 degrees for 10 minutes or until crisp and lightly browned. Serve with shredded lettuce, salsa, and sour cream.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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