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Chicken Chimichangas


Mexican food, in general, is my absolute favorite cuisine to eat. Living in Italy, I quickly learned that Mexican food/cuisine isn't really a thing... So, naturally, I have started making different Mexican cuisines at home. This Chicken Chimichanga recipe is not only easy to make but deliciously good!


Hope you enjoy, buon appetito!


Chicken Chimichangas

SERVES 4

1 HOUR (PREP & MAKE)

INGREDIENTS

4-5 boiled chicken breasts, shredded

1 jar of your favorite salsa

1 teaspoon ground cumin

1/4 cup cilantro

1/2 teaspoon chili powder (if you like spicy)

1/2 teaspoon dried oregano leaves

1 mini can of green chilis

1 cup shredded cheese - your choice of cheese, I suggest Cheddar or Swiss

2 green onions, chopped

4 tablespoons butter, melted

Package of flour tortillas

Toppings of your choice - like: tomatoes, sour cream, avocados or guacamole, salsa, cilantro, hot sauce, or shredded cheese


INSTRUCTIONS

Preheat the oven to 400°F.

Mix chicken, about 4 table spoons of salsa, cumin, chili powder, oregano, cheese, cilantro, green chilis, and chopped onions together in a bowl. Then, spoon about two tablespoons into the center of each tortilla shell. If you feel they need more, add more of the chicken mixture!

Fold the opposite sides of the tortilla shell over filling, then roll from bottom and place on a baking sheet, leaving a little room between each one.

Brush the top of each folded and rolled tortilla shell with a splash of melted butter then place in the oven and bake for about 23-26 minutes or until golden brown.

Once finished, serve on a plate, topped with the toppings you want! You can also serve with a side of rice or black beans, chips and salsa! Enjoy!


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