1 1/2 cups of Ranchers Cut Freeze Dried Chicken, Ground Beef, or Beef Chunks
1/4 cup Honeyville Freeze Dried Onions
1/2 tsp. Minced Garlic
1 Tbsp. Chili Powder
2 tsp. Dried Oregano
1 tsp. Ground Cumin
1 small can Diced Tomato’s (drained)
1/2 cup of Honeyville Tomato Powder + 3/4 cup water (mix together)
1-4 oz. can Green Chilies
1 cup Honeyville Freeze Dried Mozzarella Cheese
Optional: tomatoes, lettuce, avocados, Honeyville Powdered Sour Cream
Re-hydrate chicken, onions, and cheese according to package instructions.
Heat oven to 400 degrees. Spray a baking sheet with cooking spray.
Sauté onions and spices. Stir in tomatoes, tomato sauce, chilies, and meat. Stir and allow to thicken. Remove from heat and stir in cheese.
Fill tortillas and roll up. Place seam side down. Spray the top of chimichangas with cooking spray.
Bake for 20 minutes. Don’t turn.
Serve with optional ingredients if desired.