Chimichangas
Easy to make, takes no time, and tastes absolutely delicious. Juicy, cheesy and packed with flavors. It's perfect for lunch or supper.
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken
chopped |
|
| ⅔ | cup |
picante sauce
|
* |
| ⅓ | cup |
scallions, spring or green onions
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
| 8 | each |
flour tortillas (10-inch)
|
*
|
| ½ | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | x |
butter
melted, for brushing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken
chopped |
|
| 158 | ml |
picante sauce
|
* |
| 79 | ml |
scallions, spring or green onions
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
| 8 | each |
flour tortillas (10-inch)
|
*
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 1 | x |
butter
melted, for brushing |
*
|
Directions
Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan.
Simmer 5 minutes or until most of liquid has evaporated.
Brush one side of tortillas with butter.
Spoon about ½ cup of mixture on unbuttered side of tortilla.
Top with cheese, fold over and bake in a dish for about 15 minutes.
