Chicken Chimichangas in 30 Minutes
I am a fan of Mexican food, and when I lived in San Diego for 6 years, I never had a Chimichanga, it sounds like a cross between a Enchilada and a Burrito. And this does sound tasty! Not a cheap meal. Just from reading the recipe, I would increase everything to make some "fuller" chimichangas. I will report when I make this. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
Main Ingredients
- 2 cups cooked chicken, this can be breast, thighs, up to you, shredded or cubed
- 1 cup salsa, Shortcut
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 cup Cheddar cheese, shredded
- 2 spring onions, chopped
- 6 flour tortillas, 8 inch size
- 2 tablespoons butter, melted
Toppings
- diced tomatoes
- sour cream
- guacamole
- salsa, Shortcut
- Cheddar cheese, shredded
Instructions
- Preheat your oven to 200° C (390° F). Get out a 9x13 inch baking pan.
- Mix the chicken, salsa, cumin, oregano, cheese, and onions. Place about ⅓ cup of the mixture in the center of each tortilla.
- Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet or in a baking dish. Brush with melted butter. Bake for 25 minutes or until golden brown and crispy.
- Serve with toppings of your choice. A side of beans and rice would be perfect here.
Notes
Chicken is the minimal part here, tortillas will be pricey, to the tune of about 280 Baht for a pack of 10. Two of these items per serving, not including cheese is about $2.75 per serving, if you make the tortillas, bonus, if you make the salsa, bonus, but over all, not an inexpensive meal, this would be a once a month or when relatives and family visits meal. Either way, it does sound really good.
Shortcut: Salsa.
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