Baked Chicken Chimichangas

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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

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style="text-align: justify;"> 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

1. Preheat oven to 400°F.
2. blend fowl, salsa, cumin, oregano, cheese and onions. area approximately 1/3 cup of the chicken combination in the center of each tortilla.
3. Fold contrary aspects over filling. Roll up from bottom and region seam-side down on a baking sheet.
4. Brush with melted butter. Bake at 400°F for 25 mins or till golden brown and crispy.
5. 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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