Total Time
35mins
Prep 20 mins
Cook 15 mins

of all the foods that we call Mexican..this is one of my favorites..you can use ground chicken or beef as well..I am sure

Ingredients Nutrition

Directions

  1. in 10" skillet over medium heat, cook ground turkey, onion and garlic until browned.ocasacionally stirring to break up meat.drain well.
  2. stir in tomato soup, vinegar, green chilies, oregano and cumin.reduce heat.
  3. simmer for 10-15 minutes or until most of the liquid has evaporated.
  4. remove from heat.cool slightly.
  5. spoon 1/4 cup of meat mixture down middle of each tortilla.sprinkle cheese over top of filling.roll up tortilla.
  6. secure with toothpicks.
  7. in 10" skillet, heat 1" of oil to 350*.
  8. fry chimichangas for 2 minutes.
  9. or until golden, turning once.
  10. remove and drain on paper towels.
  11. garnish with lettuce, and green onion.sour cream optional --
  12. NOTE:.
  13. I substitute rice vinegar for vinegar.you can also try this recipe with different kinds of tomato soup -- .
Most Helpful

What an excellant combination of flavors! These were very tasty. I used the small flour tortillas, and made about 40 appetizer-size pieces.. I will definately be making them again, but next time will try adding some chopped jalapenos to the filling.. Thanks, grandma!

steve in FL December 03, 2006

When I saw tomatoe soup as an ingredient I had to try it. My chili calls for a can of tomatoe soup which mellows it and makes a wonderful flavor.It does the same for these Chimi's.I made these for the grandkids Saturday.We all enjoyed them. Delicious! I used turkey. Highly recommend this recipe.

Pastryismybiz November 01, 2005