I really wish I could take credit for this delish recipe, but I cannot. I got this out of my Family Feasts for $75 a Week book. Owen is a picky eater. PICKY. Kind of like his mother. 🙂 Owen ate an entire chimichanga for dinner. He kept giving me hugs and kisses and telling me how yummy dinner was. I’d say it was a success. This recipe made 5 chimichangas, which worked out great for the 3 of us. You can also make these ahead in large quantities, freeze in individual ziploc baggies and then heat in the microwave for about 2 minutes for a quick lunch. I’ll definitely be doubling the recipe next time, if not tripling it. YUM.
Crunchy Baked Chimichangas serves 4 to 6 prep time: 40 minutes
1 1/2 cups chopped cooked chicken
1/2 cup picante sauce
1 cup shredded cheddar cheese
2 green onions, chopped
1 teaspoon ground cumin
1 teaspoon garlic powder (I left this out because the smell of the garlic powder makes me want to hurl)
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Six 8-inch flour tortillas
2 tablespoons melted butter
1. Preheat oven to 400 degrees.
2. Combine chicken, picante sauce, cheese, green onions, cumin, garlic powder, onion powder, salt, pepper, and oregano in a medium-sized bowl. Divide mixture evenly among center of tortillas. Fold opposite sides of tortillas over filling, then roll up from the bottom and place seam side down on a baking sheet. (I lined mine with parchment paper.) Brush tops with melted butter.
3. Bake until golden brown, about 20 minutes. Garnish with additional cheese and green onions, serve salsa on the side.
This was definitely a successful dinner. There were no leftovers, which we usually have at least enough for hubby to take for work the next day. Enjoy!