Thursday, August 27, 2009

Oven Baked Chicken Chimichangas

Quick and easy dinners around here are a MUST on most days. While I would love spending all afternoon in the kitchen I don’t have the time. So here is a great stand-by here at the Allen house
Chicken Chimichungas
1 can Kirkland Signature canned chicken (any chicken tender enough to shred would work, again this dish is all about convince for me!)
1 c. shredded cheese
1 c. salsa
1 small can green chilies (optional)
Olive Oil
Preheat your oven to 425 degrees.
Shred the chicken, and combine with everything except the tortillas. Brush both sides of a warmed tortilla with oil, put a large spoonful of the chicken mixture in the center of a tortilla and roll up like a burrito.
Place on a cookie sheet and bake until the tops are nice, golden and crispy.
Top with salsa, sour cream and lettuce.


Stephanie said...

Jana I made these last night and they were sooo good. Probably the easiest chimichanga recipe out there.

Sally said...

I made these last week and everyone gobbled them up - Mike loved them - we're adding them to our menu!