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Chicken Chimichangas

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    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
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Recipe from Tracy Badger of Ind.

Ingredients:

  • 1 2-lb package skinless bonless chicken breast
  • 2 packages taco seasoning
  • 2 cans chicken broth
  • 10 leaves fresh cilantro
  • 1 small can chopped green chiles
  • 8 large flour tortillas
  • 1 big package shredded cheddar cheese
  • 2 Tbs Butter or Margerine

Directions:

  1. Boil, drain and shred chicken
  2. Add broth, green chiles cilantro and taco seasoning
  3. Cook down so there isn't very much liquid remaining, but chicken is not dry.
  4. Microwave tortillas for 1 minute in package so they become moistened and more pliable.
  5. Put 1/2 cup chicken and 2 tbsp cheese into tortilla. Roll tortilla starting with fold over middle. Then, fold both ends in, followed by another roll in the middle, burrito style.
  6. Put butter onto skillet and lightly brown each side of tortilla.

 Can be served topped with queso or enchalada sauce and sour cream.

 

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