Kaccy'S Chimichangas Recipe

Name: Kaccy'S Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef, seasoned your way (I use Mexican seasoning) or 1 lb chicken breast, cooked and shred them in the blender (I use Mexican seasoning); 1 (4 ounce) can green chilies, diced; 1 (10 3/4 ounce) can cream of chicken and mushroom soup; 1 (14 1/2 ounce) can tomatoes, diced (I use a Mexican blend); 1 onion, chopped; 1/2 teaspoon minced garlic; 1 jalapeno, sliced (optional); 2 lbs Velveeta cheese, small chucks (I use Mexican blend) (optional); 1/4 cup milk, less if you want a thicker cheese sauce (use this only if you are using Velveeta); 1 (20 ounce) package flour tortillas; 1 teaspoon olive oil; Pam cooking spray; Garnish; salsa (I use Pace thick and chunky); lettuce, shredded; tomatoes, chopped; low-fat sour cream; guacamole; cheddar cheese, shredded (if you are not using Velveeta); serve with chips; salsa

Servings: persons

1 lb lean ground beef, seasoned your way (I use Mexican seasoning) or 1 lb chicken breast, cooked and shred them in the blender (I use Mexican seasoning)
1 (4 ounce) can green chilies, diced
1 (10 3/4 ounce) can cream of chicken and mushroom soup
1 (14 1/2 ounce) can tomatoes, diced (I use a Mexican blend)
1 onion, chopped
1/2 teaspoon minced garlic
1 jalapeno, sliced (optional)
2 lbs Velveeta cheese, small chucks (I use Mexican blend) (optional)
1/4 cup milk, less if you want a thicker cheese sauce (use this only if you are using Velveeta)
1 (20 ounce) package flour tortillas
1 teaspoon olive oil
Pam cooking spray
Garnish
salsa (I use Pace thick and chunky)
lettuce, shredded
tomatoes, chopped
low-fat sour cream
guacamole
cheddar cheese, shredded (if you are not using Velveeta)
serve with chips
salsa

1
Preheat oven 400u00b0.
2
Saute onions, garlic and jalapenos until onions are soft.
3
Add meat, brown and season; drain.
4
Set aside in warm place.
5
In a large mixing bowl, combine Velveeta cheese, milk (if using cheese and milk), soup, canned diced tomatoes and green chiles; mix well.
6
Microwave on high for 6 minutes, stirring every 2 minutes until melted.
7
Spray 9x13-inch baking dish with Pam.
8
Warm each tortilla in microwave for 30 seconds or so (makes them easier to work with).
9
Place a tortilla on plate then add another tortilla on top of it, lapping it half way, as to make the tortilla longer.
10
Spoon beef in middle of tortillas, roll and place seam side down, in baking dish; continue until mixture is done (I make 4 large).
11
Pour a portion of sauce over tortillas; place in oven for 10 minutes (just to warm).
12
Remove from oven and place a dollop of sour cream and guacamole on each individual chimi.
13
Garnish with lettuce and tomato.
14
You can also prepare on individual plates.
15
Just place chimi on plate pour cheese sauce over it and place in microwave for a couple of minutes to warm.
16
Dollop and garnish.
17
I use the remainder of cheese sauce to mix with my salsa.
18
Makes a good queso (cheese dip).

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb lean ground beef, seasoned your way (I use Mexican seasoning) or 1 lb chicken breast, cooked and shred them in the blender (I use Mexican seasoning), 1 (4 ounce) can green chilies, diced, 1 (10 3/4 ounce) can cream of chicken and mushroom soup, 1 (14 1/2 ounce) can tomatoes, diced (I use a Mexican blend), and more.

Yes, Kaccy'S Chimichangas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kaccy'S Chimichangas

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