INGREDIENTS
1, 12.5-ounce can of canned chicken or 1 1/2 cups cooked cubed or shredded chicken
1 cup of any type of salsa, pico de gallo, etc. (peach-mango salsa is especially good)
1, 15- to 16-ounce can of your choice of beans (black beans work particularly well)
1 to 1 1/2 cups of shredded cheese, like Mexican blend, Cheddar, or Colby Jack
Large burrito-size flour tortillas, at least a 10-count package
Melted butter (about 6 ounces) for brushing chimichangas
Toppings: Sour cream, salsa, green onion, shredded cheese, olives, radishes, and/or any others you like
*Makes 6 servings
Prep time: 10 minutes
Cook time: 25-30 minutes
INSTRUCTIONS
- Preheat your oven to 385 degrees Fahrenheit.
- Drain the canned chicken, place in a large mixing bowl, and shred it. Add salsa, beans, and cheese and mix thoroughly.
- Using a large soup spoon, place a heaping spoonful of filling mixture onto a tortilla, centering the mixture from left to right but placing it in the bottom quadrant from top to bottom. Fold the tortilla chimichanga style by first folding the right and left sides into the center, overlapping the mixture to make a tight pocket. Then, starting from the bottom, roll up the tortilla to seal the mixture inside.
- Place the rolled chimichanga onto a shallow baking sheet or cake pan. Continue making chimichangas and placing them on the baking sheet until you run out of filling mixture. Using a pastry brush, brush the tops and sides of the chimichangas thoroughly with the melted butter, continuing to butter the chimichangas until the butter is used up.
- Bake the chimichangas at 375 degrees for about 25-30 minutes or until the outsides are crispy and golden brown. Serve with your choice of toppings. This recipe makes a great weeknight meal with Spanish rice or Zatarain's Yellow Rice and some fruit, a salad, or cooked vegetables.
Note: This recipe is very adaptable. You can substitute many ingredients depending on what you have on hand. You can make it with veggies and sautéed mushrooms, use beef instead of chicken, or use any number of beans and salsa varieties.
credit: Stacey Kratz