"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Chimichangas Recipe

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

Contributor:  
Contributor:  
Jane Garner
Added: Friday, April 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. shredded cooked chicken (4-5 breasts)
2/3 c. picante sauce
1/3 c. sliced green onion
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1 c. shredded cheese
8 flour tortillas
1/4 c. melted butter

Directions:
Directions:
Combine Picante sauce, onion, cumin, oregano and salt in pan and mix. Add shredded chicken a coat with mixture. Simmer 5 minutes or until most of liquid is gone. Brush one side fo tortillas with butter. Spoon about 1/3 c. of chicken mixture onto center of unbuttered sides then add some cheese. Fold sides over and ends down. Place seam side down in 9x13 baking dish.

Bake at 475 for about 13 minutes or until crisp and golden brown. Top with and additional picante sauce to serve. Try topping with guacomole and sour cream as well.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Very quick and easy.

Variation: try cubing the chicken and adding with the picante sauce. Place tortilla in fry pan with buttered side down. Put chicken mixture on 1/2 of tortilla, top with cheese. Fold tortilla over and fry like a quesadilla.

 

 

 

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