"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Chimichangas Recipe

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This recipe for Chicken Chimichangas, by , is from Momma's Cooking, 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!



2 T butter
4 T oil
1 chopped onion
3 garlic cloves
1 15 oz can refried beans
1 c monterey jack cheese
1 1/2 t chili powder
1/2 t cumin
1 t salt
1/4 t cinnamon
4 10 inch flour tortillas
tomato, chopped
2 T fresh cilantro
2 1/2 c rotisserie chicken or shredded chicken breasts
1/4 c sour cream
2 4 oz cans green chilies
1 c chicken broth

Melt butter with 2 T oil in skillet, transfer to bowl. Heat other 2 T oil in skillet, add 1/2 c onions, 1 clove garlic and cook until soft. Add chili powder, cumin, cinnamon, salt. Toast for 30 seconds. Add tomato, cilantro and cook about 2 minutes. Stir in chicken and sour cream until warm.
Brush cookie sheet with butter/ oil mixture. Spread 2 T refried beans in center of tortilla. Top with chicken mixture and 1/4 c cheese. Roll up. Place seam side down on sheet. Brush with butter and oil mixture.

Bake 450║ for 8-10 minutes then brush with butter and oil again after flipping over. Bake another 8-10 minutes. Serve with sauce, cheese, lettuce, tomato.

Sauce: remainder of chopped onions, 2 garlic cloves--sautÚ. Add pinch chili powder, cumin, sugar and salt. Cook for 30 seconds. Add 2 cans green chilies, cook 2 minutes. Add chicken broth and simmer.




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