Post by April B. on Jul 6, 2003 14:01:30 GMT -6
Chicken Chimichangas
Serve: 20
20 soft taco size flour tortillas
1 (16-ounce) jar picante sauce or salsa, divided
7 cups - cooked chicken, chopped
1 small - onion, diced
2 1/2 teaspoons - cumin, ground
1 1/2 teaspoon - oregano
1 teaspoon - salt
3 cups - Cheddar cheese, shredded
TOPPINGS:
guacamole, sour cream, shredded lettuce and diced tomatoes
Combine 1 1/2 cup picante sauce and chicken, onion cumin, oregano and salt in a Dutch oven, and cook over medium-low heat, stirring often, 25 minutes or until most of liquid is evaporated.
Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 slices of tortilla to enclose filling.
Fold over top and bottom edges of tortillas, making rectangles. Secure with
wooden picks.
Place, folded side down, on greased baking sheets.
Coat chimichangas with vegetable cooking spray.
Bake at 425 degrees for 8 minutes, turn and bake 5 more minutes.
Remove picks; top with remaining picante sauce and desired toppings.
Serve: 20
20 soft taco size flour tortillas
1 (16-ounce) jar picante sauce or salsa, divided
7 cups - cooked chicken, chopped
1 small - onion, diced
2 1/2 teaspoons - cumin, ground
1 1/2 teaspoon - oregano
1 teaspoon - salt
3 cups - Cheddar cheese, shredded
TOPPINGS:
guacamole, sour cream, shredded lettuce and diced tomatoes
Combine 1 1/2 cup picante sauce and chicken, onion cumin, oregano and salt in a Dutch oven, and cook over medium-low heat, stirring often, 25 minutes or until most of liquid is evaporated.
Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 slices of tortilla to enclose filling.
Fold over top and bottom edges of tortillas, making rectangles. Secure with
wooden picks.
Place, folded side down, on greased baking sheets.
Coat chimichangas with vegetable cooking spray.
Bake at 425 degrees for 8 minutes, turn and bake 5 more minutes.
Remove picks; top with remaining picante sauce and desired toppings.