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Chimichangas |
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Serves: 8 Print this RecipeSharon Friddle's recipe. 4 chicken breasts cooked and shredded 1 cup picante sauce 1 16-ounce can refried beans 1 /2 cup shredded longhorn cheese 1 head lettuce 1 cup picante sauce 1 cup sour cream FLOUR TORTILLAS 2 cups flour 1 teaspoon salt 1/4 cup vegetable shortening 3/4 cup water hot Mix chicken and picante sauce together and fry a little if you want. Fry beans in skillet and season as desired (I usually add salsa). For flour tortillas, mix all ingredients together, shape into balls, roll out on a well floured surface turning over while rolling. Place a spoon full of beans on tortilla and spread in the center. Top with chicken and cheese. Fold opposite sides of tortilla in and starting with the side closest to you, roll the tortilla and fasten with a toothpick. Deep fry until golden brown on both sides. Serve with picante sauce, lettuce, and sour cream. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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