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Results 51 - 60 of 110 for chimichanga
51. CHIMICHANGAS
Prepare the filling and place ... degrees), then fry chimichangas and turn as necessary until ... above well, cover and refrigerate up to 1 day.
Simmer 1 large chicken until done, but not mushy. Let chicken cool, remove meat from bones and dice in large bite-size pieces. Fry pieces ...
Assemble burritos by placing desired ... flour tortilla. For chimichangas, roll tortillas with ends ... Garnish with salsa, guacamole and sour cream.
54. CHIMICHANGAS
After meat is cooked and shredded. Add all ingredients together, roll into flour tortillas and fry.
Combine first 4 ingredients; set aside. Wrap tortillas in damp paper towels; microwave at High 15 seconds or until hot. Brush both sides of ...
56. CHIMICHANGAS
Cook sausage until crumbly; add ... directions. For each chimichanga, put 1/2 cup meat ... paper towel. Remove toothpick and serve with sour cream.
Combine chicken, Pace Picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated. ...
58. CHIMICHANGAS
Shred roast beef, add onion and hot pepper to taste. Simmer until tender. Roll meat mixture in tortillas, then deep fry until crispy. Serve ...
Combine first 4 ingredients; set aside. Wrap tortillas in damp, paper towels, microwave 15 seconds or until hot. Brush both sides of ...
Combine first 4 ingredients; set aside. Wrap tortillas in damp paper towels, microwave on high 15 seconds or until hot. Brush both sides of ...
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