Mary’s Chicken Chimichangas

Dottie Ferrington
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 1/2 to 3 cup chicken, cooked and chopped
  • 2/3 to 1 cup picante sauce
  • 1/3 cup green onion, sliced
  • 3/4 to 1 tsp cumin
  • 1/2 tsp oregano leaves, crushed

Combine these and simmer until most of the liquid has evaporated. ( I use extra picante sauce.)

Brush 1 side of flour tortillas with butter or margarine. Spoon about 1/3 cup of chicken mixture into center of unbuttered side. (I use 8 inch Aztec flour tortillas.) Grate 1 cup (4 ounces) Cheddar or Monterey Jack cheese. Top chicken mixture with about 1 tablespoon cheese. Fold sides over filling; fold ends down. Place seam down in 9×13 inch pan or dish. Bake in 475 degree oven for about 13 minutes or until crisp and brown. Top with guacamole and-or picante sauce and-or sour cream.

Serves 4.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.