Oven Crisp Chicken Chimichangas

Oven Crisp Chicken Chimichangas

2 cups chicken, cooked and chopped
1 (4 oz) can tomato sauce
¼ cup salsa picante plus additional for serving
1 tsp chili powder
½ tsp Dickie Bird Farm Garlic Salt
½ tsp onion powder
½ tsp cayenne pepper
1 ½ cup pepper jack cheese, shredded
3 green onions, chopped
6 large homemade flour tortillas (see recipe below)
Vegetable oil
Guacamole and sour cream for serving

1. Preheat oven to 400 degrees.
2. In a large bowl, combine chicken, sauce, salsa picante and seasonings, mix well. Stir in cheese and chopped onions.
3. Grease a 9 x 13 baking pan with vegetable oil.
4. Spoon filling down center of each tortilla. Roll up burrito style. Place seam side down in baking pan. Brush with vegetable oil.
5. Bake 20 minutes.
6. Drizzle with salsa picante before serving. Serve with a side of guacamole and sour cream.

Ingredients for homemade tortillas
2 tablespoons lard
1 cup warm water
Dash salt
1/2 teaspoons baking powder
3 cups all-purpose flour

1. Place lard and warm water in a large bowl. Allow 1 minute for lard to soften
2. Add salt, baking powder, and flour to bowl.
3. Knead to dough smooth.
4. Cover and allow 30 minutes resting.
5. Preheat nonstick skillet to medium heat.
6. Prepare a lightly floured surface.
7. Break off a small portion of dough and roll out to a thin, round tortilla.
8. Place in hot skillet, cook until tortilla begins to puff and brown, and then flip and cook other side.

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