CHICKEN CHIMICHANGAS

1
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.

Rating:

★★★★★ 1 vote

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

How to Make CHICKEN CHIMICHANGAS

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.

Printable Recipe Card

About CHICKEN CHIMICHANGAS

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




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