Chicken Chimichanga
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“This showed up in my in box - a nice simple use for leftover roast chicken. I think it may be good enough to actually poach some chicken to use. This should easily double.”
Chicken Chimichanga
0 recipe photos
READY IN:20mins |
SERVES:1 |
UNITS:US |
|
Ingredients Nutrition
- 3 ounces cooked chicken, shredded
- 1⁄4 teaspoon garlic, fresh minced
- 1⁄2 teaspoon chili powder
- sea salt, to taste
- 1 flour tortilla
- 1⁄4 cup green tomatillo sauce
- 1 1⁄2 ounces white cheese, shredded
- 1⁄2 cup romaine lettuce, shredded
- 1⁄4 avocado, sliced (or mashed)
- 1⁄8 cup tomatoes, chopped
Directions
- Preheat oven to 425°F.
- Mix garlic, chili powder and sea salt with chicken.
- Place 3 oz. chicken on tortilla and fold.
- Bake 3 minutes on each side.
- Put tomatillo sauce on top.
- Add a white cheese and bake until cheese melts, about 10 minutes.
- Garnish with shredded lettuce, guacamole and tomato.
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Chicken Chimichanga