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

  • 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.

Printable Recipe Card

About CHICKEN CHIMICHANGAS

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