Thursday, September 14, 2006
Oven Fried Chicken Chimichangas
Oven-Fried Chicken Chimichangas
from Campbell's Kitchen
Prep Time: 20 min. - Cook Time: 25 min.
Ingredients:
2/3 cup Pace® Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
2 green onions, chopped
6 flour tortillas (8'')
2 tbsp. butter OR margarine, melted
Fresh cilantro
Directions:
MIX picante sauce, cumin, oregano, chicken, cheese and onions.
PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter.
BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas.
TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts OR thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.
Categories: mexican, chicken
from Campbell's Kitchen
Prep Time: 20 min. - Cook Time: 25 min.
Ingredients:
2/3 cup Pace® Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
2 green onions, chopped
6 flour tortillas (8'')
2 tbsp. butter OR margarine, melted
Fresh cilantro
Directions:
MIX picante sauce, cumin, oregano, chicken, cheese and onions.
PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter.
BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas.
TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts OR thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.
Categories: mexican, chicken
