chicken chimichangas
Jenn
ingredients
- 2 T vegetable oil
- 1/2 c diced white onion
- 1 1/2 t minced garlic
- 1 T plus 1/2 t chili powder
- 1/4 t ground oregano
- 1/2 t ground cumin
- 1 1/2 lbs cooked chicken breast shredded, warm (I like to use 2 cups cooked rotisserie chicken)
- 1 t salt
- 1/2 t pepper
- 4.5 oz can chopped green chiles, drained
- (8) 10 inch flour tortillas
- 1 c monterey jack cheese
directions
Preparing the filling
- 1
heat oil in skillet, saute onions 2 mins
- 2
add the garlic, chili powder, oregano, and cumin cook until fragrant
- 3
add the chicken breast
- 4
season with salt/pepper to taste
- 5
add green chiles, cook 5 mins
- 6
set aside, cool slightly
Preparing the chimichanga
- 1
spread 1/2 c of mixture in center of tortilla
- 2
add 2 T cheese
- 3
fold bottom over filling
- 4
fold sides
- 5
fold top and secure with toothpicks
- 6
place folded side down in pan with oil, cook 3 mins
Source: Jenn
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