"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Chimmichangas Recipe

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This recipe for Chicken Chimmichangas, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Stuck


1 1/2 c. chicken, cooked and shredded (I use rotisserie chicken)
2 Tbsp. olive oil
1/2 c. chopped onion
2 garlic cloves, minced
1/2 Tbsp. chili powder
16 oz. salsa of your choice
1/2 tsp. cumin
10 large tortillas, nice flexible ones
1 can refried beans
Olive oil for basting
Sour cream
Shredded cheese

Sauté onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken. Heat oven to 450. Grease cookie sheet. Working with one tortilla at a time, plop a spoonful of beans down center of each tortilla. Top with a scoop of chicken mixture. Fold up bottom, top and sides of tortilla. Put on cookie sheet seam side down. Brush all sides with olive oil. Bake 20-25 minutes or until golden brown and crispy, turning every 5 minutes or so.




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