Chimichanga - Chicken Chimichangas Recipe
Recipe
Ingredients
20 Soft Taco Size Flour Tortillas16 oz. jar Picante Sauce or Mexican Salsa divided7 cups cooked Chicken chopped1 small Onion diced2 to 2 1/2 tsp. Cumin ground1 1/2 tsp. dried oregano1 tsp. salt3 cups Cheddar Cheese shreddedToppings: Guacamole, Sour Cream, Shredded Lettuce and Diced Tomato
Directions
1. Combine 1 1/2 cups picante sauce and chicken, onion, cumin, oregano and salt ingredients in a Dutch oven, and cook over medium-low heat, stirring often, 25 minutes or until most of liquid is evaporated. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
2. Fold in 2 sides of tortilla to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with vegetable cooking spray.
3. Bake at 425 degrees F for 8 minutes, turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.
Enjoy this delicious chimichangas Mexican recipe!
RECIPE REVIEWS
- Tastes great
- A slight bit involved
