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      Chicken Chimichanga

      by Michael Michael Garcia

      Delicious and quick to make

      2 Cups shredded cooked chicken
      Vegetable Oil
      1 (16oz) can refried beans
      2 Cups green Chile sauce
      12 flour tortillas
      2 Cups shredded Monterrey Jack Cheese (or cheddar)
      2 Cups shredded lettuce
      1 (8oz) package sour cream

      1 Mix Chicken with 1/2 can of beans and 1/2 cup of green Chile sauce.
      In a saute pan heat one inch of vegetable oil to 375 degrees or until oil is shimmering.

      2 Soften tortillas (try heating in microwave for a few seconds)

      3 Set aside 3/4 cup of the cheese for garnish.
      Place about 1/4 cup of the chicken mixture and a heaping tablespoon of the cheese
      on the end of each tortilla.

      4 Fold one side of tortilla over filling, then fold-in the other 2 sides.
      Fold fourth side over secure with toothpick.

      5 Fry 2 or 3 at a time, folded side down, about 1 minute.
      Turn and fry 1 minute longer, or until golden brown and crisp.
      Drain on paper towels;remove toothpicks.
      Serve with lettuce, sour cream, and remaining beans, Chile and cheese.

      Source: The Garcia Family

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