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
- 1 lb ground turkey
- 1 medium onion, chopped
- 1 garlic clove, minced
- 10 ounces tomato soup
- 1 tablespoon vinegar
- 4 ounces chopped green chilies, drained
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 8 (8 inch) tortillas
- 1 cup shredded cheese
- shredded lettuce
- chopped green onion
- in 10" skillet over medium heat, cook ground turkey, onion and garlic until browned.ocasacionally stirring to break up meat.drain well.
- stir in tomato soup, vinegar, green chilies, oregano and cumin.reduce heat.
- simmer for 10-15 minutes or until most of the liquid has evaporated.
- remove from heat.cool slightly.
- spoon 1/4 cup of meat mixture down middle of each tortilla.sprinkle cheese over top of filling.roll up tortilla.
- secure with toothpicks.
- in 10" skillet, heat 1" of oil to 350*.
- fry chimichangas for 2 minutes.
- or until golden, turning once.
- remove and drain on paper towels.
- garnish with lettuce, and green onion.sour cream optional --
- I substitute rice vinegar for vinegar.you can also try this recipe with different kinds of tomato soup -- .
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!
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.