Thursday, February 19, 2009


Chimichangas recipe from Business of Feeding a Family
1 lb. cooked, shredded chicken or beef (see below for what I usually do**)
1½ cup salsa (your favorite kind)
16 oz. refried beans
4 oz. diced green chilies
1 envelope Taco Seasoning
16 burrito size flour tortillas
16 oz. Jack cheese, cut into 16 sticks
Red Enchilada Sauce (to drizzle on top)
toppings: sour cream, lettuce, guacamole etc
In a skillet combine shredded meat, salsa, beans, un-drained chilies, and taco seasoning. Cook over medium heat until heated through. Warm tortillas (optional). For each chimi, place 1/3 cup mixture atop tortilla near one edge. Top with a cheese stick. Fold in sides, roll up starting with the mixture/cheese side first. Wrap each chimi individually in foil. Bake on a cookie sheet at 350 degrees for 30 minutes. Remove foil and bake until crisp and brown, about 17-20 minutes more. Warm the Red Enchilada Sauce and drizzle over top of each chimi. Serve topped with sour cream, lettuce, tomato, etc.

These tasted good. I liked the fact that the tortilla came out crispy even though it wasn't fried. Great basic recipe. Next time I'll switch it up to give it a different flavor. I left out the chiles and added only a small amout of salsa because the taco seasoning had good flavor. I added onion to the skillet with the chicken.

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