These are super easy, especially if you already have the chicken prepped. And (atested to by my lack of grocery shopping) it uses everyday household ingredients you always have in your fridge. These little puppies are so crisp, fresh, and flavorful! I've been making them for years without jalapenos, but I've decided they really do add something. ¡Buen provecho!
2 1/2 cup chopped chicken
1 1/3 cup salsa (any variety)
1/3 cup green onion, minced
3/4 tsp cumin
1/2 tsp oregano
1/2 tsp salt
8 flour tortillas (again, home-cooked ones give the BEST taste)
1/2 cup shredded cheddar cheese
Jalapenos, minced (however hot you want your 'changa determines amount)
Preheat oven to 475'. Combine chicken, salsa, onion, cumin, oregano, and salt in saucepan. Simmer 5 minutes or until most of the liquid has evaporated. Brush 1 side of the tortillas with melted butter. Spoon about 1/3 of chicken mixture onto center of unbuttered side of tortilla. Top with 4 TBSP cheese and 1 tsp minced jalapenos. Fold and place seam-side down on a 13x9 in pan. Bake for 13 minutes or until golden brown. Top with avocado pieces, lettuce, sour cream/Ranch, and cheese.
4 comments on "Chicken Chimichangas"
I have had the rare priviledge of eating these tasty treats under The Fearless Cook herself. All i can say is...
chimi changa! chimi changa! chimmmmmmmmmmmmiii changaaaaaaaaaaaaaaaaa!!!!!!!!!!!
I do not apprecate jalapenos so I made mine without. They were good, but would be better with additional flavor. Any toppings would make them really yummy. Easy!
Tami... maybe the jalapeños added the flavor! Although I personally find these chimichangas not up to my standards. Probably because when I hear chimichangas I think yum! those awesome mexican cinnamon twisty thingie majig puffpuff jiggy jiggies!
OH MY GOSH! Those were soooo yummy and easy too - just like you said! Everyone in the family loved them (I did make two of them in corn tortillas for one child) so that makes me even happier. I used tame jalapenos, topped them with lettuce and sour cream and I served them with Spanish rice and beans.
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