Chicken Chimichangas
Ingredients
| 2 and 1/2 cups of cooked chicken | ||
| 2 tbs canola oil | ||
| 1/2 cup onion, diced | ||
| 2 garlic cloves, minced | ||
| 1 4 to 6 oz can of green chilies | ||
| 2 tsp chili powder | ||
| 16 oz of salsa (use search engine for recipe or use jarred) | ||
| 1/4 cup cilantro, chopped | ||
| 2 tsp ground cumin | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 6 10 inch flour tortillas or 12 6 inch tortillas | ||
| 1 cup canned refried beans | ||
| 3 tbs canola oil for basting | ||
| sour cream, for garnish | ||
| Tomatoes,for garnish | ||
| Guacamole, optional |
This recipe uses Mexican ingredient but is actually an American creation. It is a great use for leftover chicken. These chimichangas may also be prepared with ground beef or shrimp.
- Preheat oven to 425 degrees.
- In a large saute pan using medium heat add the canola oil and saute the onion and garlic until soft, about 3 minutes.
- Stir in the green chilies, chili powder, salsa, cilantro,cumin.
- Season with salt and pepper.
- Stir in the shredded chicken, and let cool
- Grease a 15 inch oven proof baking dish or pan with 2 tb of oil
- Working with one tortilla at a time, spoon a heaping tbs of beans down the center of each tortilla.
- Top with 1/2 cup of the chicken mixture (less if using smaller tortillas)
- Fold up the bottom, top and sides of the tortilla.Roll as though you were making a burrito and secure with wooden tooth picks.
- Place the chimichangas in the baking dish,seam side down. Brush all sides with oil.
- Bake at 425 for 20 to 25 minutes or until golden brown, turning once during cooking.
- Garnish with sour cream, guacamole and tomatoes.
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So glad you are enjoying it. Don’t forget to tag us on Facebook or Instagram @foodsogoodmall. Happy Friday.