Wednesday, May 14, 2014

Oven-Baked Chimichangas


Butter to grease pan
2 cups cooked chicken, from a rotisserie shredded chicken
1 can green chilies, in desired spiciness, drained and chopped
1 cup shredded Monterey Jack or cheddar cheese
1 TBSP olive oil, plus additional for brushing tortillas
1 chopped small onion
1 minced clove garlic
1 seded and minced jalapeno pepper
1 can refried beans
1 TBSP chili powder
1 tsp ground cumin
2 chopped large tomatoes (or 3 canned, whole, peeled plum tomatoes)
1/4 cup chopped fresh cilantro
Salt and black pepper
8 flour tortillas, burrito-sized
Sour cream

Preheat oven to 400F.  Lightly grease a 9-by-13 inch baking pan.  In a large bowl combine chicken, chillies and cheese.

Warm oil in a large skillet over medium heat.  Add onions, garlic and jalapenos; cook 4 minutes until softened, stirring. 

Stir in refried beans, chili powder, cumin and tomatoes and cook 1 minute to warm through and combine flavours.  Remove from heat; stir in cilantro.  Season to taste with salt and pepper.

Fill each tortilla with a spoonful of bean mixture and a spoonful of chicken mixture.  Fold up two opposite edges, then the other two edges to make and envelop.  Place seam-side down in the prepared pan.  Brush with oil.  Bake 20 minutes until golden and crisp.  Serve with desired toppings.

Tip:  Don't like it spicy?  Omit the canned chilies and jalapenos.

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