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Results 21 - 30 of 110 for chimichangas
Combine chicken and next 4 ingredients in skillet and simmer 5-10 minutes. Spray 9 x 13 inch pan with Pam. Spoon mixture in center of ...
Combine first 4 ingredients; set aside. Wrap tortillas in damp paper towels; microwave at high 15 seconds or until hot. Brush both sides of ...
Mix chicken with 1/2 can of the beans (1 cup) and 1/4 cup of the green chili salsa. In a saute pan, heat one inch peanut oil to 375 degree ...
Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes or until most of liquid is evaporated. Brush ...
Brown chicken with onion; drain. Stir in picante sauce and cumin, simmer 5 minutes or until most of the liquid has evaporated. Remove from ...
Spoon 3 tablespoons filling down ... serving. Makes 12 Chimichangas. Browned ground beef, seasoned ... minutes, stirring occasionally. Makes 3 cups.
Combine first four ingredients. Wrap tortillas in damp paper towel. Microwave 5 seconds or until hot. Brush both sides of tortillas with ...
Boil chicken until done. Cool thoroughly. Shred chicken in food processor. Mix picante sauce and chicken. To make tortillas more pliable, ...
29. CHIMICHANGA MEAT
Preheat oven to 200 degrees. Place roasts in large roasting pan. Do not add salt or water. Cover with a tight lid and roast about 12 hours ...
In saucepan, melt butter. Blend in flour and salt. Add chicken broth. Cook and stir until mixture thickens. Add parsley, lemon juice, ...
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