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Ingredientes
- 2 1/2 c. Chicken, cooked, shredded
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Onion, minced
- 2 x Garlic, cloves, chopped
- 1/2 Tbsp. Chili pwdr
- 16 ounce Salsa (choice of hotness)
- 1/2 tsp Cumin, grnd
- 1/2 tsp Cinnamon pn Salt,(if necessary)
- 6 x 10 inch flour tortillas nice flexible ones. If stiff, hot before filling
- 1 c. Refried beans Extra virgin olive oil (for basting)
Direcciones
- In large saucepan, saute/fry onion and garlic in oil till tender. Stir in chili pwdr, salsa, cumin and cinnamon. Stir in shredded chicken. Let cold.
- Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping Tbsp. of beans down center of each tortilla. Top with a scant 1/2 c. of the chicken mix. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary.
- Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil.
- Bake 20 to 25 min or possibly till golden and crisp, turning every 5 min.
- Serving suggestions: Mexican Rice, and Bean/Corn Side Dish
- Variation out of ChiChi cook book
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 138 | 54% |
| Total Fat 15.37g | 19% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.01g | |
| Cholesterol 50mg | 17% |
| Sodium 557mg | 23% |
| Potassium 501mg | 14% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 0.75g | 1% |
| Protein 16.05g | 26% |
