Ingredients:
4 cups shredded, cooked chicken
1 cup enchilada sauce
4 oz can diced green chilies
1 cup picante sauce
1/2 chopped white onion
4 flour tortillas
1 tablespoon vegetable oil
4 tablespoons sour cream
6 tablespoons grated cheddar cheese
2 tablespoons chopped fresh cilantro
Preparation:
Preheat the oven to 400 degrees F. Saute the onions in the oil in a skillet, and then add the chilies, picante sauce and chicken. Warm the enchilada sauce in another pan. Heat the tortillas in the microwave until they are soft, and then divide the chicken mixture between them.
Grease a baking sheet using half the oil. Roll the tortillas up to make rectangular packages, sealing the filling inside, and arrange them on the baking sheet. Rub the rest of the oil on top of each one.
Bake them for about 12 minutes or until the chimichangas are golden brown. Spoon the warm enchilada sauce on each serving plate and top with a chimichanga, some grated cheese, cilantro and sour cream. Serve immediately.
4 cups shredded, cooked chicken
1 cup enchilada sauce
4 oz can diced green chilies
1 cup picante sauce
1/2 chopped white onion
4 flour tortillas
1 tablespoon vegetable oil
4 tablespoons sour cream
6 tablespoons grated cheddar cheese
2 tablespoons chopped fresh cilantro
Preparation:
Preheat the oven to 400 degrees F. Saute the onions in the oil in a skillet, and then add the chilies, picante sauce and chicken. Warm the enchilada sauce in another pan. Heat the tortillas in the microwave until they are soft, and then divide the chicken mixture between them.
Grease a baking sheet using half the oil. Roll the tortillas up to make rectangular packages, sealing the filling inside, and arrange them on the baking sheet. Rub the rest of the oil on top of each one.
Bake them for about 12 minutes or until the chimichangas are golden brown. Spoon the warm enchilada sauce on each serving plate and top with a chimichanga, some grated cheese, cilantro and sour cream. Serve immediately.
