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Showing posts from October, 2009

Baked Chimichangas

10 oz can of chicken chunks, shredded 1 cup salsa (mild or hot) 1 16 oz can of refried beans 3 TBSP thinly sliced green onions 1 4.5oz can of diced green chilies (optional) 1/2 cup shredded cheddar cheese 8 flour tortillas 8-9 inches round Dalip of Sour cream
Preheat oven to 350. Mix together in a microwaveable bowl the refried beans, chicken, salsa, green onions and chilies. Mix together and microwave with a paper towel on top of the bowl until warmed through. Add cheese and mix in, and set it aside. Wrap the tortillas with foil and put in the 350 oven for 10 minutes.
When the tortillas are done take one at time and put 1/2 cup of the refried bean mixture in the center, then fold in the sides and roll up. Place then all in a 9x13 pan and put in oven, uncovered, for 15-20 minutes. Top with sour cream.

White Bean and Chicken Chili

1 tbsp canola oil
1 1/2 cups chopped onion
2, 4.5 oz cans diced green chile's
1 tsp dried oregano
1 tsp ground cumin
1/8-1/4 tsp cayenne pepper (optional)
3 15 oz cans great northern beans, rinsed
4 cups chicken broth
4 cups diced cooked skinless turkey or chicken (about 1 pound)
2 tbsp cider vinegar

Heat oil in a large pot or Dutch oven over medium-high heat heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in beans, broth, green chilies, oregano, and cumin; bring to a simmer. Cook, stirring occasionally, for 20 min. Add turkey (or chicken) and vinegar; cook for 5 min more. Serve.

Yield: 6 servings, 1 1/2 cups each

Great Served with Cornbread or Sour Cream Muffins