Tuesday, April 14, 2009

baked chimichangas

I've typed this recipe three times now and it keeps disappearing. Grrrr! I made this tasty recipe last week with intent to photograph before serving but when it came out of the oven, we were all so excited to eat, the camera slipped my mind! This is a favorite, although it's no low-fat meal, that's for certain. It's one of our favorites and one of my most requested recipes. This is a great dinner to make and take to share.

In a very large bowl, mix:

2-4 large chicken breasts (boiled until done and shredded with a fork)
1 bunch chopped green onions
1 tsp. minced garlic or fresh garlic
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups salsa (or two cans of diced chilis)
1 16 oz. container of sour cream
3 cups cheese, shredded (I use colby-jack or sharp cheddar)
1 small frozen bag of corn
1 can of black beans, drained and rinsed

16 8-9" flour tortillas

Mix all the ingredients well. Place about half a cup of the of the mixture into each tortilla and roll it burrito style. Place in a well-greased 9x13 pan. Sixteen will fit in the pan tightly. If you have remaining filling, spread it over the top and then smother with more cheese. Cover tightly and bake at 350 for about 30-40 minutes or until bubbly. Serve with lettuce, salsa and guacomole, if desired. Enjoy!

1 comment:

Nicole said...

I made this recipe when you first posted it on your other blog. It has a hit , we love mexican food here!