CHICKEN CHIMICHANGAS

Name: CHICKEN CHIMICHANGAS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 Servings
Cuisine: Mexican
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

By Eddie Jordan
@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 vote5

Comments:

9 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
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How to Make CHICKEN CHIMICHANGAS

Step-by-Step

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