"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Chimichangas Recipe

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This recipe for Chicken Chimichangas, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
sandra o'brien
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups shredded or chopped cooked chicken breast
2/3 cup Pace Picante Sauce (mild)
1/3 cup green onions, sliced or chopped
- 1 tsp. ground cumin
tsp. oregano leaves, crushed or ground
tsp. salt
8 flour tortillas (7 8 in.)
cup melted butter or margarine
1 - 2 cups (4 - 8 oz.) shredded cheddar cheese.
Plus: Sour cream &/or guacamole, extra picante sauce, black olives

Directions:
Directions:
Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 min. or until most of liquid has evaporated.
Preheat tortillas in microwave. Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 T. cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 13x9x2 in. baking dish (cookie sheet is fine.)
Bake in preheated oven at 475 degrees F for about 13 min.(or less) until crisp and golden brown.
Top with guacamole &/or sour cream and additional picante sauce to serve. Also top with black olives, if desired. (Yum!)
Makes 8 tortillas (4 or more servings).
(If you wish to make some plain cheese chimichangas, just fill tortilla with approx. 3 T. of cheese only and bake as above.)
Serving suggestion: serve with refried beans and Spanish or Mexican rice (and Margueritas!)
Enjoy!

Number Of Servings:
Number Of Servings:
4 - 8
Preparation Time:
Preparation Time:
1 hour prep plus 13 min baking

 

 

 

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