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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chimichanga de Pollo Recipe

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This recipe for Chimichanga de Pollo is from Shipley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 burrito size tortillas 16 oz. salsa
2 C cooked chicken, chopped 1 small onion, diced
2-2 ½ tsp cumin, ground 1 ½ tsp dried oregano
Salt 3 C cheddar cheese shredded
Toppings: guacamole, sour cream, shredded lettuce and dice tomato
Directions:
Directions:
1. Combine 1 ½ C salsa, chicken, onion, cumin, oregano and salt in a dutch oven.
2. Cook over medium-low heat, stirring often ~ 25 minutes or until most of liquid is evaporated.
3. Spoon a cup of mix below center of each tortilla; top with 2 T cheese. Fold in 2 sides of tortilla to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with toothpicks if necessary.
4. Place folded side down on a greased baking sheet.
5. Coat Chimichangas with cooking spray.
6. Bake: 425’ for 8 minutes; turn over and bake 5 minutes more.
7. Top with remaining salsa and desired toppings
Personal Notes:
Personal Notes:
* Can use chicken breasts. season with taco seasonings and lime juice. Bake in 350' oven for 30 minutes, shred chicken.
Continue with recipe 1.

can make ahead of time, follow #1-3. freeze.
when ready to bake, resume with #4 * will take longer to bake.

 

 

 

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