wilkes

CHICKEN CHIMICHANGAS

1/4 c. bacon grease
2 c. chopped or shredded cooked chicken
1 med. onion, diced
2 cloves garlic, minced
2 med. tomatoes, chopped
2 cans (4 oz.) chopped green chilies
1 lg. peeled, boiled potato, diced
1 tsp. salt
1 1/2 tsp. oregano
1 to 2 tsp. chili powder
2 tbsp. minced, fresh cilantro
12 lg. flour tortillas, warmed
Vegetable oil
Shredded cheddar
Sour cream
Guacamole
Salsa
Shredded lettuce, chopped tomatoes, sliced black olives

In skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes; until onion softens. Add salt, oregano, chili powder and cilantro; simmer 2 to 3 minutes.

Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in 1/2 inch of hot oil, until crispy and brown. Turn and brown other side. Drain briefly on paper towels.

Place on plate and top with shredded cheese, sour cream, guacamole and salsa. Place shredded lettuce around chimichanga and top lettuce with chopped tomatoes and sliced black olives. 12 servings.

Can substitute cooked beef or pork for chicken.

BAKED CHICKEN CHIMICHANGAS

3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray

Preheat oven to 425º.

Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.

Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.

Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.

Place frozen chicken strips into a skillet and season with ***in, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.

Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)

Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.

Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.

Bake for 8 minutes. Flip and bake 5 minutes more.

Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.

does anyone know how to fix a real good chicken chimmiconga (not sure thats right spelling lol ) like the old rosa cantinas that was where carolina west building is. Before they moved to the last place, now chilli verdas.