Did you ever notice how there are certain types of foods that just seem to make it on the menu more than others. For some families, it might be chicken. I know that we tend to have chicken several times per week and nobody is complaining about it. Of course, it always helps to do something unique and this baked chicken chimichanga recipe is the perfect way to do it.
If you are someone who loves Mexican food, this unique twist is going to keep you satisfied for a very long time. They may be drop-dead simple to make but once you try them, you will realize that it is worth any effort. Be sure you share this with someone you love.
2 cups cooked chicken, chopped or shredded
1 cup of your favorite salsa
1 teaspoon ground cumin
½ teaspoon dried oregano leaves, crushed
1 cup shredded cheddar cheese
2 green onions, chopped (about ¼ cup)
6 (8 inch) flour tortillas
2 tablespoons butter, melted
Diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping
Preheat oven to 400°F.
Mix chicken, salsa, cumin, oregano, cheese and onions.
Place about ⅓ cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.