Sunday, April 11, 2010


1 12.5 oz chicken breast, canned and drained
4 ounces green chiles, small can
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon adobo spice, powder
3 tablespoons green pepper,chopped
3 tablespoons onion ,chopped

4 8 inch Mission brand tortillas

Topping for Chimichanga's
10 oz can green enchilada sauce canned
shredded cheddar cheese

Combine all ingredients but the last three and saute in pan till onion and green peppers are soft. Put equal amounts in tortilla fold, and deep fry till golden brown.

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