I wonder if I am seriously the only person who runs into this problem? I mean you think you have a variety from the chicken recipe to the chicken recipe and even chicken recipe. But still that is not enough, so you end up trying the chicken chimichanga recipe instead. LOL
I think it is safe to say that, you can never have enough chicken recipes. I love this one because not only is it easy to make, it’s ready in less than half and hour and you can also make it using leftover chicken from other recipes. There you go, reusing even the chicken in your kitchen. This recipe serves 6 people, so it is just perfect for our family.
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Here’s What You’ll Need:
- boneless skinless chicken breast
- Monterey Jack Cheese
- mild chilies
- ground cumin
- salt and pepper
- Mexican White Sauce
- flour tortillas
- butter
- salsa
- baking sheet
- large saucepan
- fork (optional)
You have to cook your chicken by boiling it and then shred it into small pieces after it is cooked. Mix the rest of the ingredients with the chicken in a mixing bowl, whilst you wait for the tortilas to warm up. Make the chichimangas by placing the mixture in the middle and then folding over. Be careful not to put too much or you will have a hard time when its time to fold them. You can either bake them immediately or store them for a later date in a ziploc bag in your freezer. Enjoy! 🙂
You can get the full recipe and instructions on the Munchkin Time blog, here..
Easy 30 Minute Chicken
Chimichanga Recipe
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