Tortillas stuffed with spicy chicken, cheddar cheese, tomatoes and sour cream. Using rotisserie or leftover, cooked chicken as well as baking instead of frying makes for a fast, easy meal.
The tasty chicken filling has jalapenos, garlic and onion plus smoky spices like chile powder and cumin. You can also add refried beans for a touch of creaminess.
Before going in the oven oil and melted butter get brushed all over the tortillas, a step you don’t want to skip because it helps transform the tortillas into a flaky, crunchy, pastry-type wrapper.
It’s this final step that makes them unforgettable and just about as good as any fried version.
So, most people might not think of a chimichanga as being unforgettable. Or maybe you do because you live in a house where tex-mex food rules. A house like mine where people
don’t can’t forget things you made over two years ago and pester you to make them forever until you finally give in.
You’re welcome. Mom.
Tortillas stuffed with spicy chicken, cheddar cheese, tomatoes and sour cream.
- Heat 2 tablespoons oil over medium-low heat in a large skillet and cook the onion, garlic and jalapeno until soft. Mix in the chili powder, cumin, 1/2 teaspoon salt and a dash of black pepper, cook 1 minute.
- Add the chicken, tomatoes and cilantro, mix well then stir in the sour cream. Remove from heat.
- Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons of oil and butter together. Brush a rimmed baking sheet with some of the butter-oil mixture.
- Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/3 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Place seam side down on the baking sheet.
- Brush the chimichangas with the buttery oil and bake about 15 minutes until lightly golden around the edges. Serve with your choice of toppings.
Adapted from Food Network
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