Monday, June 2, 2014

Easy Oven Baked Chimichangas

I'm always on the hunt for an easy dinner and in our house we are big fans of Mexican food. Tacos, Fajitas, Enchiladas - we love them all. When we go out for Mexican food Devin often orders a Chimichanga. After over two years of marriage you think I'd take the hint and make him some. But regrettably I've been oblivious.

Finally, this week I whipped out these healthier Chimichangas. This dish is baked not fried saving you calories if you're watching the waistline. We scarfed these down with a dollop of sour cream and shredded cheese. However some homemade guacamole would be delicious as well!

INGREDIENTS:
  • 2/3 Salsa or Picante Sauce
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 1/2 cups cooked chicken shredded (approximately two chicken breasts)
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onion (optional)
  • 6-7 8in flour tortillas 
  • 2 Tbs melted butter or margarine*
  • Sour cream and additional cheese to sprinkle on top
Additional Mix In's - I also added approximately 2/3 can of corn. Other Mix in's could include re-fried beans or green chilies.
*for another healthy alternative brush with olive oil or use an olive oil cooking spray.

DIRECTIONS
  1. Mix chicken, picante sauce or salsa, oregano, cumin, cheese and onions.
  2. Place 1/4 to 1/3 cup of mixture in to each tortilla.
  3. Roll up and place seam side down in a greased 9x13 pan
  4. Brush with melted butter, margarine or olive oil/spray with olive oil cooking spray
  5. Bake at 400*F for 25 minutes
  6. Add your desired toppings. 

What is your favorite type of Mexican food? What will you put on your Chimichanga?

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