Tuesday, February 2, 2010

BEEsy in the Kitchen: Easy Chicken Chimichangas

Rummaging through my fridge tonight searching for something to make for dinner, I celebrated when I discovered I had all the ingredients needed to make chicken chimichangas--shredded chicken, green onions, salsa, cheese, tortillas, and sour cream. This recipe, given to me by a friend many years ago, is quick, easy, and tasty. If you can, cook and shred the chicken the day before you plan on making the chimichangas.

Easy Chicken Chimichangas

2 1/2 cups shredded cooked chicken
2/3 cup chunky salsa
1/3 cup green onion slices
3/4 tsp ground cumin
1/2 tsp dried oregano leaves
1/2 tsp salt
8 flour tortillas
Melted butter or olive oil, to brush on tortillas
1 cup shredded Monterrey Jack cheese (can substitute with cheddar cheese)
Sour cream, salsa, and guacamole for toppings


1. Preheat oven to 475 degrees.

2. In a large skillet, combine first six ingredients. Simmer for 5 minutes.

3. Brush one side of each tortilla with butter or olive oil. Spoon 1/3 cup chicken mixture onto center of unbuttered tortilla side. Top with 2 tbsp shredded cheese. Fold two sides over filling. Fold ends down. Place seam side down in 13" x 9" pan. Repeat for other tortillas.

4. Bake in oven for about 13 minutes or until crisp and golden brown.

5. Top with guacamole, sour cream, and salsa, as desired.