Chimichangas

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Chimichangas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbsp. vegetable oil

  • 1

    small onion, chopped

  • 2

    jalapeno peppers, roasted, seeded and chopped

  • 1

    clove garlic

  • 2

    cups shredded or diced cooked chicken

  • cup water

  • 4

    tsp. Reduced Sodium Chicken flavor Bouillon

  • 8

    (10-in.) burrito size flour tortillas, warmed

  • 1

    can (15 oz.) refried beans, heated according to package instructions

  • cups shredded Monterey Jack cheese

  • additional oil for deep frying

Directions

1.Heat 1 tablespoon oil in a medium nonstick skillet over medium heat and cook onion about 4 minutes or until onion is tender, stirring occasionally. Add peppers and garlic and cook about 30 seconds. Add chicken, water and Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer about 4 minutes until most of the water is evaporated, stirring occasionally. 2.Evenly spoon chicken mixture, beans and cheese onto tortillas. Roll up and secure with a wooden toothpick. 3.Heat oil in deep sided skillet over medium heat and fry chimichangas about 3 minutes or until deep golden brown, turning occasionally; drain on paper towels. Serve with chopped tomato, grated cheese, sour cream and guacamole.


Nutrition

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