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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mini Chimichangas Recipe

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This recipe for Mini Chimichangas is from The Lupfer Family , 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:  
1½ lbs chicken breast
½ onion
1 tbs olive oil
1 can diced tomatoes, drained
1 tsp cumin
1 tsp chili powder
1 tbs minced garlic
salt and pepper to taste
1 package egg rolls
oil for frying
Directions:
Directions:
1. Cook chicken breast, cool and shred. Combine shredded chicken and onions and 1 tbs oil in frying pan. Saute until onion is tender.
2. Add diced tomatoes, cumin, chili powder, garlic, salt and pepper. Cook until mixture is warm and thick.
3. Place 1-2 spoonfuls of filling into egg roll and wrap according to package instructions.
4. Heat oil in pan and fry Chimichanga's until lightly browned and warmed through.

 

 

 

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