RECIPES
17
Chicken Chimichangas
3 lbs. boneless, skinless chicken breasts
3 Tablespoons chicken bouillon granules
2 cloves
2 bay leaves
2 celery ribs
2 large garlic cloves
1 teaspoon salt
5 cups water
1 large onion; thinly sliced
1 clove garlic; minced
2 Tablespoons Olive Oil
14-oz. Jar chopped pimento; drained
1 4.5-ounce can diced green chilies
½ teaspoon cumin
¼ teaspoon chili powder
1 cup shredded Cheddar Cheese
1 cup shredded Monterey Jack Cheese
Salt and pepper to taste
8 large flour tortillas
2 cups sour cream (optional)
1 cup guacamole (optional)
2 cups shredded Cheddar cheese (optional)
Shredded lettuce (optional)
1 large tomato; chopped (optional)
Fresh Salsa (optional)
