CHICKEN CHIMICHANGAS
By
Eddie Jordan
@EDWARDCARL
1
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
- 1Combine chicken, rice, salsa, onion, cumin, oregano leaves, and salt in a saucepan. Simmer 5 minutes or until most of the liquid is gone.
- 2Brush one side of tortilla with butter, Spoon 1/3 cup of the chicken mixture onto center of unbuttered side
- 3Top with 2 tps. of cheese fold 2 sides over filling fold ends down.
- 4Place seam side down in a 13 by 9 baking dish
- 5Bake in a preheated oven at 475 degrees for 13 minutes or until crisp. Top with guacamole and salsa.
About CHICKEN CHIMICHANGAS
Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Dairy Free, Low Sodium
