As much as I like to spend time in my galley, there are times when I just want something quick and easy ... without compromising on taste or quality. I find that there are numerous dishes I can make with a good jar of salsa - this being one of them. The great thing about this dish is that since you are baking the chimichangas you aren't including all that extra fat from frying.
In keeping with the "quick and easy" theme, I'll be quick; forgoing a lengthy post ... instead I'll just tell you that these are simply delicious and get right to the recipe.
| Ingredients 1 jar (about 1 cup) salsa of choice (I like a chunky style with medium heat) 1 tsp ground cumin 1/2 tsp dried crushed oregano 1 1/2 cups cooked chicken, chopped 2 green onions, finely chopped 1 1/4 cup shredded cheese (use cheddar or a mix of cheddar and monterey jack) 4 burrito size tortillas Condiments of choice (sour cream, extra salsa, green onions, diced chilies) Method Mix together 3/4 cup of the salsa, cumin, oregano, chicken, onions, and 1 cup of the cheese. Place a fourth of the mixture in the center of each tortilla. Fold opposite sides of the tortilla over filling and then roll from the bottom up and place seam-side down on a lightly greased baking sheet (use a baking sheet with a slight lip so that juices from the salsa don't spill over). Pour the remaining 1/4 cup of salsa over the top and sprinkle with the remaining 1/4 cup of cheese. Bake at 400 F for about 20-25 minutes (edges should be brown and cheese melted). Serve with condiments of choice |
| Notes I was curious to if these could be frozen. After filling and rolling, I placed the chimichangas in a freezer ziplock and froze. I thawed in the refrigerator overnight, placed on a baking sheet, added the salsa and cheese and baked as directed. They were almost just as good as the original (I noticed that the bottoms were ever so slightly soggy from the thaw). |
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