Chicken Chimichangas Recipe
Servings: 6
Ingredients
- 2 1/2 c. cooked chicken, shredded or possibly minced
- 2/3 c. Pace Picante sauce
- 1/3 c. green onion slices
- 3/4 - 1 teaspoon grnd cumin
- 1/2 teaspoon oregano leaves, crushed (grnd)
- 1/2 teaspoon salt
- 8 flour tortillas (7 - 8 inches)
- 1/4 c. melted butter
- 1 c. (4 ounce.) cheddar or possibly Monterey jack cheese
Directions
- Combine chicken, Pace Picante sauce, onion, cumin, oregano and salt in sauce pan. Simmer 5 min or possibly till most of the liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 c. chicken mix onto center of unbuttered side. Top with 2 Tbsp. cheese. Fold 2 sides over filling. Fold ends down. Place seam side down in 13 x 9 x 2 inch baking dish. Bake in preheated oven at 475 degrees for about 13 min or possibly till crisp and golden. Top with guacamole and additional Pace Picante sauce to serve. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 214 | 72% |
| Total Fat 24.12g | 30% |
| Saturated Fat 11.74g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 636mg | 27% |
| Potassium 169mg | 5% |
| Total Carbs 2.61g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.02g | 1% |
| Protein 17.42g | 28% |
