Friday, May 28, 2010


Filo dough
4 chicken breasts shredded
1 large onion finely chopped
2 cloves minced garlic
1 tsp crushed oregano
1/3 cup canned chopped green chilis
1 tsp ground cumin
1/3 cup light sour cream
1/3 cup bottled taco sauce

Preheat oven to 350.  Spray a large non-stick fry pan with cooking spray.  Cook onion and garlic over medium heat until they are softened.  Add 1T of water if they start to stick and stir often.  Remove from heat and stir in remaining ingredients and adjust seasonings to taste.


For each Chimichanga, lay 2 stacked sheets of Filo on a clean flat surface with the long side at the edge or the work table nearest you.  Spray with cooking spray.  Fold left to right like a book.  Give filo a 1/4 turn to that the long side is nearest you once a gain.  Place 1/3 cup filling 2 inches from the edge nearest you and spread into a small rectangle about 5x2.  Fold both sides of the filo toward the center then carefully roll up to enclose the filing.  Place on a baking sheet.  Spray chimichangas with cooking spray.  Bake for 18-20 minutes or until golden brown.

Serve on a bed of shredded lettuce topped with sour cream, diced tomatoes, sliced green onions and salsa.

Contributed by Michelle Olsen