I had some down time this weekend and decided to watch some tv.  Caught an episode of Two and a Half Men where Alan is annoyed with his girlfriend for using the x-ray machine on Mexican food.  She replies “Well, I wanted to know what’s inside a chimichanga!”  He asks “If you didn’t know what was in it, why’d you order it?!”  Her reply “‘Cause it’s fun to say ‘chimichanga’!”

Since you probably don’t have easy access to an x-ray machine, thought I’d share a recipe for Chicken Chimichangas, as well as a clip from YouTube showing how to roll a tortilla.

Chimichangas are fried traditionally but I decided to make a healthier version that’s baked, not fried. Enjoy!  We’re only a few days away from Cinco de Mayo.

Chicken Chimichangas

1/2 cup finely chopped onion
1 (4 ounce) can green chilies, drained
3 cups cooked shredded chicken
1 cup chicken broth
1/2 cup salsa
1/2 tablespoon McCormick’s Montreal Brand steak seasoning (I know it’s a chicken recipe, but I like the steak seasoning)
1 teaspoon cumin
1/2 tablespoon adobo seasoning
1 teaspoon garlic salt
8 whole flour tortillas (8 inch)
1 teaspoon butter
extra virgin olive oil
2 cups Mexican queso blanco

Cook chicken, shred and set aside.  You can either use left over roast chicken or boil a chicken breast and shred once cooked.  I prefer to use left over chicken roast but the boiled method will work in a pinch.

In large skillet, cook onion in butter until transparent.   Add shredded chicken, broth, salsa, chiles and all spices.

Bring mixture to a boil and then simmer at low-to-medium heat for about 15 minutes, or until most of the liquid is absorbed.  Heat tortillas in microwave to soften them.  Grease baking dish.

Scoop 1/2 cup of mixture into each tortilla and fold.  Place in dish seam side down. Brush lightly with extra virgin olive oil.

Bake at 425 for 10-15 minutes, or until lightly brown and top of tortilla is hard to touch.

Serve with white queso.

How to Roll A Tortilla

Kitchen Table Talk…

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