Chicken Chimichangas

Name: Chicken Chimichangas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Mexican
Ingredients: 2 liters chopped cooked chicken; 20 8-inchs (8-inch) flour tortillas; 2 teaspoons ground cumin; 20 servings Toppings: guacamole, sour cream, shredded lettuce, diced tomato; 1 small onion, diced; 2 teaspoons dried oregano; 454 grams picante sauce or salsa, divided; 1 teaspoon salt; 340 grams cups shredded Cheddar cheese

You can never have too many main course recipes, so give Chicken Chimichangas a try. One serving contains 343 calories, 21g of protein, and 16g of fat. This recipe serves 20. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of cheddar cheese, oregano, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.

Ingredients you will need

Picante Sauce

Tortilla

Cheese

Equipment you will use

Dutch Oven

Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks.

Ingredients you will need

Tortilla

Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Bake at 425 for 8 minutes; turn and bake 5 more minutes.

Equipment you will use

Oven

Remove picks; top with remaining picante sauce and desired toppings.

Ingredients you will need

Picante Sauce

Equipment

Dutch Oven

Baking Sheet

Oven

Ingredients

Servings:

2liters

chopped cooked chicken 208-inchs

(8-inch) flour tortillas 2teaspoons

ground cumin 20servings

Toppings: guacamole, sour cream, shredded lettuce, diced tomato 1small

onion, diced 2teaspoons

dried oregano 454grams

picante sauce or salsa, divided 1teaspoon

salt 340grams

cups shredded Cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.