"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Oven Baked Chimichangas Recipe

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This recipe for Oven Baked Chimichangas, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adrienne Parsons
Added: Monday, June 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. chopped, cooked chicken/beef
1 can black beans
1 c. cooked rice
1 c. shredded cheese
2/3 c. salsa
1 c. green enchilada or taco sauce
2 green onion, chopped
1 tsp. cumin
1/2 tsp. oregano
2 TB melted butter
10 flour tortillas

Directions:
Directions:
Mix all except butter and tortillas. Place about 1/2 cup mixture in each tortilla. Roll up, seam side down and place on greased baking sheet. Brush with butter. Bake at 400 for 25-30 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is GREAT for leftovers. I play around with the recipe with whatever leftovers I have. It's really good with shredded roast, brown rice, more salsa, more beans, etc.

 

 

 

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