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I'm a runner with a baking habit.  I'm constantly on the lookout for awesome desserts, freezer friendly recipes to pack in the lunchbox, and quick dinner ideas.

Sunday, January 29, 2017

Baked Chicken Chimichangas



The story goes like this: one day this recipe turned up in my Pinterest feed, and I pinned it like I've pinned a thousand other recipes.  Some time later, when planning date night, the recipe caught my eye, so I decided to make this.  I had all the ingredients ready to go, and headed home to cook.  On the way I got a call from my special someone that we had been invited out for dinner.  So I loaded everything into the fridge and went out for a night on the town.  The next night, I pondered what to have for dinner and remembered that I had everything waiting at home ready to go.  So I mixed this up and was duly impressed by how quickly and easily it came together.   I didn't want to cook up six chimis all by my lonesome, so I just made one for my feast.  The next night, I took the leftover filling over to the home of my beloved and we baked up the rest of it.  A few days later we had the chance to invite some friends over for dinner at the last minute, so we whipped up a double batch.  The week after that, we needed a quick weeknight dinner, so I prepared it up to the point of baking the night before and then threw it in the oven when we got home.  And since then it's never been far from our normal dinner rotation.

A meal is not made of chimichangas alone.  I like to serve these with cilantro lime rice and guac.

Ingredients:
Yield: 6-7 chimichangas
Recipe from The Girl who Ate Everything
  • 2 chicken breasts or 2 cups of chicken meat
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • ½ oregano
  • 1 cup cheese plus extra for topping
  • 2-3 green onions
  • 6 tortillas, 8”
  • 2 tablespoons melted butter
  • Optional: lime and cilantro (which I usually have on hand for the rice and guac that I serve this with)
  • More salsa and sour cream for topping
Method:

Slice the green onions.  Use two in the mix and save a third for topping (the recipe as written calls for two onions, but since I never remember to set aside any for topping, I always end up going back for a third).

Add cumin

Add salsa

Season two chicken breasts with salt, pepper, and cumin.

Cook them up in a skillet.

If you have a lime on hand, drizzle a little over the cooked chicken.

Chop the chicken into small pieces and add to the salsa and onions.


Mix in the cheese.

Melt a little butter and drizzle into a 9'x13" pan.

Use your tortillas to help spread out the butter.

Add ⅓ cup of the filling to each tortilla.

Keep going.

Brush a little extra butter over the tops of the chimis.  You don't need a ton, just enough to get a light coating.

Bake them at 350° F for 20 minutes.

Top them with a little cheese and bake for a few more minutes until melted.

Top with green onions.

Serve them with salsa, guac, sour cream...and whatever else your heart desires.

And eat them up.