Sunday, September 6, 2009

Chicken Chimichangas

I am a sucker for Mexican food, especially chimichangas. So when my sister said she had a recipe that was great and as close to Cafe D (our favorite Mexican place in California where we grew up) as she has had, I knew I was in for a treat. She was right, these are fantastic!

Chicken Chimichangas

2-3 skinless boneless chicken breasts, cooked and shredded
1/2 cup onion, chopped
1 1/2 t garlic
1 T + 1/2 t chili powder
1/4 t oregano
1/2 t cumin
1 t salt
1/2 t pepper
4 1/2 oz can green chilies
1 cup jack cheese, shredded

Saute onions and add seasonings. Add chicken and chilies. Put about 1/4 of the chicken mixture and some cheese in a tortilla and roll with the ends tucked in. Cook in hot oil until light brown. Serve with guacamole, salsa, sour cream, etc.

This makes 4 chimichangas
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  1. I saw these and knew I had to try them. VERY, very good. You even won over my husband who was hesitant when he saw that there wasn't sauce on the chimi's (I think that's normal but he swears it's not). Awesome and easy. Thanks for the recipe. I've got left over chicken so today I'm gonna try your friend abby's hand pie. Thanks again.

  2. OMG! I made these for dinner tonight and they were sooo good. Everyone loved them. The only modifications I made was i spread some cream cheese on each tortilla before I spooned the meat onto it. I also used real mexican style shredded quesadilla cheese and cut the salt in half. I give you 5 stars for this recipe. I love your blog! Brennan


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