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Homemade Chimichanga - Chicken

Homemade Chicken Chimichangas


  • 2-1/2 cups cooked chicken, chopped, no skin
  • 2/3 cup Picante sauce of choice
  • 1/3 cup green onions, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 8 flour tortillas (8" diameter)
  • 1/4 cup melted butter
  • 1 cup shredded Monterey Jack cheese (or Pepper Jack, Cheddar)

  1. Combine chicken, picante sauce, green onions, cumin, oregano, salt and cook together for 5 minutes

  2. Brush butter over tortillas and place 2 tablespoons mixture in center, add some cheese

  3. Fold ends in and roll like jelly-roll

  4. Place in a lightly greased 13" x 9" pan

  5. Bake at 475 degrees for approximately 13 minutes or until golden brown

  6. Serve with rice, beans, shredded lettuce and tomatoes, guacamole, picante sauce or more cheese

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