Has anyone reduced this recipe to 2 servings? I did, but it doesn't look like there will be enough sauce. In the reviews it has been reduced to 3 servings and one changed the ingredients in the sauce and the other didn't reduce the sauce and had a lot left over. I haven't made it yet, but guess I will adjust the amount as I cook, if it doesn't look like enough.

Reviewed On: Aug. 30, 2009

This recipe is awesome! I added extra minced garlic, only because I love garlic. As others suggested, I added a can of sliced mushrooms and a can of Rotel tomatoes. I used original, but if you want to spice it up you could use the spicier ones. Served it over linguine. This is definitely a keeper.

Reviewed On: Jun. 4, 2009

Awesome!! I scaled it down for 2. I made this in the pressure cooker. I lightly browned the meat, then added all the rest of the ingredients, except the cheese, and pressure cooked for 15 min. I turned off the burner, but left the pot on it and let the pressure drop on its own, about 20 min. I removed the lid and transferred the meat to a dish with a slotted spoon and shredded it with two forks. I then returned it to the the pot added a small can of green chilies and cooked the juice down, but was careful not to dry the meat. I used large flour tortillas and even with scaling the recipe to 2 servings it still made 4 chimichangas. I put the cheese on top of the meat before folding. There was plenty of filling. I pan fried them in just enough oil to cover bottom of pan. I served them topped with mexican shredded cheese, salsa, and sour cream. I didn't have any guacamole or would have used that too. They tasted just like the ones I have eaten at Mexican restaurants. I Will definitely make these again.

Reviewed On: Aug. 25, 2006