Easy 30-Minute Chicken Chimichanga Recipe

Easy 30-Minute Chicken Chimichanga Recipe

2 cooked boneless skinless chicken breast
1 cup shredded Monterey Jack Cheese
4 oz. can diced mild chiles
½ teaspoon ground cumin
salt and pepper to taste

  • Preheat the oven to 400F.
  • Bring large saucepan filled half way with water to a boil, add chicken breast and cook on medium heat until it is cooked thru and chicken is no longer pink inside. Drain the water and let it cool. Using hands or two forks tear the chicken into small pieces.
  • Warm tortillas on top of the stove for few seconds, it will make them soft and flexible.

  • For Full Instruction: munchkintime.com

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