Serves: 12
Total Calories: 206
Yield: 12
Saute onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese. Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal. Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each Chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired. Variation: Instead of frying, these can be baked at 350°F 20 minutes.
This Chicken and Cheese Chimichangas recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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