I'm still here! E and I have been sick all week and are slowly on the mend. One of our favorite meals this week, being that it was super quick and easy to throw together, was our Baked Chicken Chimichangas.
This meal took about 30 minutes of prep: about 20 minutes to boil the chicken breasts and another 10 minutes of cubing the chicken, chopping the green onions, and filling the tortillas. And were they delicious!
The best part was that we had a lot of leftovers - and these are great to freeze! Just wrapped the extra chimichangas in foil and place in a freezer bag before storing away in the freezer. They should last about 3 months doing it this way.
Ingredients
- 3 cooked chicken breasts, cubed
- 1 1/2 cups picante sauce, divided
- 1/2 cup shredded cheddar cheese
- 1 cup chopped green onions, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 10 flour tortillas (8 inches), warmed
- 1 tablespoon butter, melted
Directions
- In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/2 cup green onions, cumin and oregano. Spoon about a 1/2 cup of mixture down the center of each warmed tortilla. Fold sides and ends of tortilla over filling and roll up.
- Place rolled tortillas, seam side down, in a baking pan coated with cooking spray. Brush with the melted butter.
- Bake, uncovered, at 375 degrees for 20-25 minutes or until heated through.
- Top baked tortillas with remaining picante sauce and green onions.
What is one of your go-to simple dinner meals?
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