No Fry Chimmichangas

Kathy Williams

By
@KMW2013

It is good for lunches for work or school.


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Rating:

Comments:

Serves:

4-8

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

8-10
floured tortillas
2 c
left over chicken beef or pork shredded or diced
1 small
can green chilies drained
1-1/2 tsp
cumin
1/2 tsp
coriander
1/8 tsp
cayenne pepper
salt and pepper
1/4 c
sharp cheddar cheese shredded
1/4 c
monterey jack cheese shredded
egg wash
shredded lettuce, diced tomatoes
sour cream, salsa

Directions Step-By-Step

1
In a bowl combine the chicken, cumin, coriander, and cayenne pepper. Mix in green chilies
Add the cheddar and Monterey jack and mix thoroughly.
Salt and pepper
2
Heat a tortilla over med to med high heat. Flip and warm the tortilla until it is soft and pliable.
3
Fill the tortilla with about ΒΌ cup or more of meat mixture. With a pastry brush, brush a little eggwash around the side of the tortilla. Fold in sides and fold in bottom part and roll into the top part. Continue with the rest of the tortillas until all the meat mixture is gone. About 6-8
4
In a non stick pan add enough oil to coat the bottom. Heat on med-to med high heat. Place filled tortilla into the pan with the seam side down cook until the filled tortilla turns golden brown, flip and brown the other side. Place browned tortilla on to a aluminum foil lined baking sheet. And Continue with browning the rest of the tortillas.
5
Bake tortilla in the oven for 8-10 minutes. You want a crispy looking outside.
Top with sour cream and salsa
Serve with shredded lettuce and tomatoes

About this Recipe

Course/Dish: Chicken, Beef, Pork
Main Ingredient: Chicken
Regional Style: Mexican