Saucy Chimichangas

Saucy Chimichangas

2 cups chicken breast, fried and shredded

1 cup kidney beans, pureed - mix with shredded chicken

1/2 cup cheddar cheese

1/4 cup Ortega

Mix all together and spoon into corn tortillas, roll and place in baking pan.


1 can gluten-free cream of mushroom soup

1/2 cup cheddar cheese

1/2 cup mozzarella

1/8 cup Ortega

1/2 cup sour cream

Mix all together and pour over tortillas. Bake at 350° for 30-35 minutes.

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