Oven fried chicken chimichangas^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chopped cooked chicken |
| 1 | can | (4.5oz) chopped green |
| Chilies, drained | ||
| 1 | cup | (4oz) shredded Montery Jack |
| Cheese | ||
| 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 | ||
Directions
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.
Notes:
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