Hollie's Chicken Chimis

The first time I had these fabulous chimichangas, Hollie was making them for a big group at a winter Youth Conference at the Welches' cabin.  Does anyone remember that?  The youth had to follow a rope representing the iron rod while trudging through the snow, and ignoring voices telling them to go a different way, to reach the "tree of life".  Meanwhile I was inside cooking chimichangas with Hollie.  She had me at "butter the tortillas".

Chicken Chimis
from Hollie Seagle

Ingredients

3 lbs. cooked, shredded chicken
1 taco seasoning packet
2 cans black beans, warmed
2 4-oz. cans diced green chilies with juice
3 cups cooked rice
tortillas
butter
shredded cheese

Directions

Heat oven to 500 degrees.  Season shredded chicken with taco seasoning.  Warm beans with diced chilies.  Grease a 9x13 pan.  Butter the outside of tortillas. Load tortilla with ingredients, roll up.  Bake 5-7 minutes, until crisp on the outside.

Serve with lettuce, cheese, salsa, and sour cream.

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