1/2 pound uncooked ground turkey breast
16 oz refried beans
8 oz salsa
4 1/2 oz chopped green chiles, drained
1 tsp chili powder
3 Tbsp scallions, thinly sliced
1 cup Monterey Jack cheese
8 large burrito size wheat flour tortillas
1 cup salsa
1/2 cup sour cream
Preheat oven to 350. Coat 13x9 dish with cooking spray. Brown turkey meat in skillet. Drain. Add beans, 8 oz salsa, chiles, chili powder, and scallions. Cook until heated through, about 3-5 minutes. Stir in cheese. Assemble chimichangas by spooning about 1/2 cup turkey mix on each tortilla, fold in sides and roll up. Place them in baking dish. Bake uncovered until crisp, about 20 minutes. Serve with 2 Tbsp salsa and sour cream.
Serves 8
I love to cook, but I get bored cooking the same things all the time. So, over the years I've collected quite a few recipes....and thrown away almost as many. These are the ones that made it through the taste tests.
Wednesday, February 9, 2011
Thursday, February 3, 2011
Hearty Chicken Pot Pie
1 pkg (16 oz) frozen mixed veggies, thawed
1 cup cubed cooked chicken
1 can cream of chicken soup
1 cup bisquick
½ cup milk
1 egg
Heat oven to 400. Mix veggies, chicken and soup in ungreased 2 quart casserole dish. Stir rest in small bowl with a whisk. Pour onto veggie mix. Bake 30 minutes or until golden brown.
1 cup cubed cooked chicken
1 can cream of chicken soup
1 cup bisquick
½ cup milk
1 egg
Heat oven to 400. Mix veggies, chicken and soup in ungreased 2 quart casserole dish. Stir rest in small bowl with a whisk. Pour onto veggie mix. Bake 30 minutes or until golden brown.
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