Friday, February 10, 2012
3 chicken breasts, cooked and shredded
1 cup refried beans
1 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1/4 tsp hot pepper sauce
6 (or more) 8" flour tortillas, warmed
3/4 cup shredded cheddar
Combine first 6 ingredients and microwave 1 1/2 - 2 minutes, or until heated through. Scoop 1/3 cup of filling into a tortilla, sprinkle with cheese, fold bottom, side, side, then roll up. Repeat until your filling is gone.
Heat some oil in a big skillet (we have a deep sided electric skillet that worked perfectly.) Cook chimichangas until golden brown. Drain on paper towels.
Serve over lettuce. Top with cheese and sour cream.