Chicken & Chili Chimichangas

This was the very first Mexican recipe I ever made outside of Tacos. I was shocked at how good these tasted and they have become a family favorite. 
Chicken & Chili Chimichangas
Ingredients: 2 boneless skinless chicken breast halves (5 ounces each) 4 cups water 1/2 teaspoon cumin 1 cup (4 ounces) Monterey Jack cheese 1 can (4 ounces) diced mild green chilies 6 (8 inch) flour tortillas
Directions: Preheat oven to 400 degrees. Place water in large saucepan. Bring to a boil over high heat.  Add chicken, cover and cook for 15 minutes.  Drain chicken and allow to cool. Tear into chunks and sprinkle with cumin. Add cheese, chilies and stir to combine. Spoon one half cup mixture down center of each tortilla.  Fold, brush with water and place on cookie sheet.  Bake 12 to 15 minutes until crisp and golden.  Belinda ~ Living within our Means ~ My Linktree

Thank you for using my Amazon affiliate link when placing your Amazon orders. I earn a small percentage that doesn't increase what you pay and it helps me to earn a living here at Frugal Workshop.