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I like chimichangas but they’re typically dripping with grease. whenever i'd visit a eating place as a child i would order a chimichanga. These oven fried fowl chimichangas were simply the taste i used to be craving and had plenty of crisp which you look for in a chimichanga.
What’s the distinction between a fowl chimichanga and an enchilada? Enchiladas are smothered in sauce then baked while chimichangas are commonly served dry. but, the first-rate chimichanga is absolutely dressed so make certain you've got some sparkling guacamole, % de gallo, and bitter cream to top yours.
INGREDIENTS
- 2 cups cooked chicken , chopped or shredded
- 1 cup of your favorite salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves , crushed
- 1 cup shredded cheddar cheese
- 2 green onions , chopped (about 1/4 cup)
- 6 8 inch flour tortillas
- 2 tablespoons butter , melted
- diced tomato , sour cream, guacamole, salsa, and shredded cheddar cheese for topping
INSTRUCTIONS
- Preheat oven to 400°F.
- blend fowl, salsa, cumin, oregano, cheese and onions. area approximately 1/3 cup of the chicken combination in the center of each tortilla.
- Fold contrary aspects over filling. Roll up from bottom and region seam-side down on a baking sheet.
- Brush with melted butter. Bake at 400°F for 25 mins or till golden brown and crispy.
- Garnish with preferred toppings and serve with salsa on the side.
source http://www.natasha-kitchen.com/2018/11/baked-chicken-chimichangas_30.html
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