Chicken Chimichangas
Ingredients
1 cup salsa, divided
3 1/2 cups chopped cooked chicken
1/2 onion, diced
1 1/4 teaspoon ground cumin
3/4 teaspoon dried oregano flakes
1/2 teaspoon salt
10 whole wheat, or brown rice tortillas
1 1/2 cups shredded cheddar cheese
Toppings of your choice: guacamole, sour cream, shredded lettuce, diced tomatoes
Directions
Preheat oven to 425* F. Grease a baking sheet with cooking spray.
Combine 1/2 cup salsa, chicken onion, cumin, oregano and salt in a large sauce pan. Cook over medium heat until most of the liquid evaporates, stirring often for 15-20 minutes. Spoon 1/4 cup of mixture in the center of each tortilla; top with 2 tablespoons of cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden tooth picks. Place, folded side down, on greased baking sheet. Repeat with remaining tortillas. Bake for 8 minutes; turn and bake 5 more minutes. Remove tooth picks before serving. Top with your favorite toppings, and enjoy!!
*Helpful tips
-Make sure your tortillas are warm. If they are not warm before you start to fold them, the edges will begin to crack and filling will fall out.
-Spray the entire bottom side of tortilla with cooking spray before adding filling to the non spray side. This will also help the tortilla from cracking.
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