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 into 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.
- 4 tablespoons olive oil, divided
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 - 2 jalapeno peppers, diced (remove ribs and seeds for less heat)
- 1 + ½ teaspoons
- ½ teaspoon ground cumin
- coarse salt and fresh black pepper
- 2 + ½ cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces
- ½ cup sour cream, plus more for serving
- 2 small tomatoes, chopped
- 1 tablespoon chopped fresh cilantro or parsley
- 8 (10-inch) flour tortillas
- 1 (15-ounce) can refried beans, optional
- 2 cups shredded extra sharp cheddar cheese
- 2 tablespoons butter
- shredded lettuce
- diced avocado or guacamole
- diced tomatoes
- 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, ½ 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
- Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with ⅓ cup chicken mixture and ¼ 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.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.
Originally published in May 2013.