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.
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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