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Chimichangas Ahogadas (Drenched)

The famous "Tortas Ahogadas" typical of Guadalajara, Jalisco, México, and the delicious "Wet" turkey and gravy sandwiches served a day after Thanksgiving inspired this idea. This recipe is particularly good with our chimichangas (any flavor), but also goes well with our burritos, flour taquitos or tamales.

Preparation Time:
5
Total Time:
15
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INGREDIENTS

  1. 5 El Monterey Chimichangas or 15 Flour Taquitos
  2. (1) 10 oz. can ready to use chicken gravy
  3. (1) 10 1/2 oz. can diced tomatoes with green chiles

     Garnish:

  1. Chopped green onions or chives (optional)

Directions

Here's a recipe for Chimichangas Ahogadas (Drenched).
  1. Heat burritos or chimichangas following packaging directions.
  2. For sauce, mix chicken gravy and diced tomatoes with green chile in a microwaveable bowl.
  3. Heat mixture in microwave for approximately 5 minutes.
  4. Spoon 1/2 cup of sauce in center of plate and place one chimichanga on top.
  5. Add generous amounts of sauce.
  6. Garnish with chopped green onion or chives. Serve with vegetables or salad.