2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken/turkey, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving (Optional)
chopped green onion, for serving (Optional)
picante sauce, for serving (Optional
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side. (I pour red sauce on top to make it wet)
2 tablespoons butter or margarine
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon of garlic salt
6 ounces tomato paste
2 1/4 cups chicken stock
salt and pepper
dash of cayenne pepper
Melt butter/margarine in a sauce pan.
Make a roux by browning flour in melted butter/margarine.
Add spices and tomato paste; stir until well blended into roux.
Add stock gradually, stirring constantly.
Heat until boiling.
Continue simmering and stirring until desired thickness is achieved.
Taste often to adjust spices as needed.
Pour over Chimichangas, Enchilada, Buritos etc before serving.
Apparently my Red Sauce was a little too spicy for hubby. I guess is because of the cayenne pepper. I made extra chimichangas and red sauce so if hubby wanted some he can just pop it in the oven to reheat again. I like this chimichanga because is not oily like the once you get at the restaurants.