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Category: Sandwiches
Prep Time: Cook Time: Total Time:
3 (5 oz) cans white chicken drained for 1 lb cooked shredded chicken breasts
1 (4 oz) can chopped green chilies, drained
1 cup shredded Monterey Jack cheese
1/2 cup sliced green onions
8 (9 inch) tortillas
Vegetable oil
Toppings
Shredded lettuce
Tomatoes, chopped
Guacamole
Sour cream
Black olives
Combine first 4 ingredients; set aside. Wrap tortillas in damp, paper towels, microwave 15 seconds or until hot. Brush both sides of tortillas with oil (keeping remaining tortillas warm.)
Spread about 1/2 cup meat mix over lower third of each tortilla. Fold bottom edges of each tortillas over filling. Fold both sides toward center and roll into a cylinder. Secure with toothpick. Place filled tortillas on a lightly greased baking sheet and bake at 425 for 10 minutes or until crisp. Serve with desired toppings.
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BAKED CHICKEN CHIMICHANGAS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
3 (5 oz) cans white chicken drained for 1 lb cooked shredded chicken breasts
1 (4 oz) can chopped green chilies, drained
1 cup shredded Monterey Jack cheese
1/2 cup sliced green onions
8 (9 inch) tortillas
Vegetable oil
Toppings
Shredded lettuce
Tomatoes, chopped
Guacamole
Sour cream
Black olives
Combine first 4 ingredients; set aside. Wrap tortillas in damp, paper towels, microwave 15 seconds or until hot. Brush both sides of tortillas with oil (keeping remaining tortillas warm.)
Spread about 1/2 cup meat mix over lower third of each tortilla. Fold bottom edges of each tortillas over filling. Fold both sides toward center and roll into a cylinder. Secure with toothpick. Place filled tortillas on a lightly greased baking sheet and bake at 425 for 10 minutes or until crisp. Serve with desired toppings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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