CHICKEN CHIMICHANGAS

Eddie Jordan

By
@EDWARDCARL

I like to double this recipe and freeze them for when the gang comes over, or to take to pot luck dinner at worship.


Featured Pinch Tips Video

Comments:

Serves:

8 Servings

Prep:

15 Min

Cook:

15 Min

Method:

Convection Oven

Ingredients

2 1/2 c
shredded chicken cooked
2/3 c
salsa, mild
1/3 c
green onion sliced
1/4 tsp
ground cumin
1/2 tsp
oregano leaves
1/2 tsp
salt
8
flour tortillas 7 - 8 inch
1/4 c
melted butter
1 c
shredded chedder or jack cheese
1 c
cooked rice

Directions Step-By-Step

1
Combine chicken, rice, salsa, onion, cumin, oregano leaves, and salt in a saucepan. Simmer 5 minutes or until most of the liquid is gone.
2
Brush one side of tortilla with butter, Spoon 1/3 cup of the chicken mixture onto center of unbuttered side
3
Top with 2 tps. of cheese fold 2 sides over filling fold ends down.
4
Place seam side down in a 13 by 9 baking dish
5
Bake in a preheated oven at 475 degrees for 13 minutes or until crisp. Top with guacamole and salsa.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Dairy Free, Low Sodium