Oven fried chicken chimichangas^

Yield: 4 servings

Measure Ingredient
3 cups Chopped cooked chicken
1 can (4.5oz) chopped green
Chilies, drained
1 cup (4oz) shredded Montery Jack
½ cup Sliced green onions
½ cup Sour cream
1 teaspoon Chili powder
8 (9") flour tortillas
Vegetable oil
Shredded lettuce
Salsa or picante sauce
Sour cream

Combine chicken, chilies, cheese, onions, sour cream and chili powder; set aside.

Heat tortillas according to package directions. Brush both sides of each tortilla with vegetable oil and keep warm. Place about ½ cup chicken mixture just below center of eah tortilla. Fold in sides of tortilla to enclose filling, forming a rectangle; secure with a wooden pick. Place on a lightly greased baking sheet.

Bake at 425F. for 10 minutes or until lightly browned and crisp.

serve with condiments listed above.


to reduce fat and calories, use reduced fat cheese and sour cream.

Use 3 cups chopped deli roasted or 3 5 ounce cans drained and flaked, for cooked chicken.

Americas Best Recipes Carolyn Shaw 8-95.

Submitted By CAROLYN SHAW On 09-04-95

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