Friday, February 10, 2012

Chicken Chimichangas

These were really flavorful, and came together really fast.  They aren't spicy at all, the kids all enjoyed them. Nathanael just added more hot sauce as he ate.  We had them along with Spanish Rice.

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.

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