Monday, October 8, 2012

Baked Chimichangas Recipe


I always forget how much I love this recipe! My good friend shared it with me about a year ago and when I make it, I LOVE it! Then it's one of those recipes I forget about for a couple of months (who knows why! It should be a "weekly" recipe!!) and once I remember it, I get ALL excited and can't wait to make it again! So I hope you enjoy it just as much as I do!


Ingredients:
1 1/2 cups of Ranchers Cut Freeze Dried Chicken, Ground Beef, or Beef Chunks
1/4 cup Honeyville Freeze Dried Onions
1/2 tsp. Minced Garlic
1 Tbsp. Chili Powder
2 tsp. Dried Oregano
1 tsp. Ground Cumin
1 small can Diced Tomato's (drained)
1/2 cup of Honeyville Tomato Powder + 3/4 cup water (mix together)
1-4 oz. can Green Chilies
1 cup Honeyville Freeze Dried Mozzarella Cheese
Tortillas
Optional: tomatoes, lettuce, avocados, Honeyville Powdered Sour Cream

Directions:
Re-hydrate chicken, onions, and cheese according to package instructions.
Heat oven to 400 degrees. Spray a baking sheet with cooking spray.
Sauté onions and spices. Stir in tomatoes, tomato sauce, chilies, and meat. Stir and allow to thicken. Remove from heat and stir in cheese.
Fill tortillas and roll up. Place seam side down. Spray the top of chimichangas with cooking spray.
Bake  for 20 minutes. Don't turn.
Serve with optional ingredients if desired.

Enjoy every bite!!!






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