As you can obviously see, I did not have the best of lighting when taking this picture, but nonetheless, I hope your family enjoys these as much as my family does! These are super easy to assemble and baking them reduces the calories by a lot.
If you’ve been a reader for very long, you’ve likely heard me mention that I love to purchase whole chickens when they are on sale in the 49¢ – 69¢ range, season them, and cook them in the crockpot. I can usually get three meals worth of meat off of one 5-6 pound chicken. Since I cooked a chicken using that method earlier this week, I decided to use part of the leftovers today to make these chimichangas.
• 2 cups chicken – cooked and shredded
• 1 small onion – chopped
• 1 clove garlic – minced
• 1 can Ro-tel – drained
• 1 Tbsp chili powder
• ¼ tsp oregano
• pinch of cayenne pepper
• salt and pepper – to taste
• 8-oz shredded cheese
• 14-15 fajita size flour tortillas
• olive oil
1. Heat olive oil in pan. Add onion and garlic, sauté until tender. Add drained Ro-tel, shredded chicken, chili powder, oregano, and cayenne pepper. Stir and heat through.
2. Spray baking sheet with cooking spray. Set aside. Preheat oven to 400°.
3. Place ¼ cup shredded cheese and ¼ cup chicken mixture onto each tortilla and roll burrito style. Place on prepared baking sheet seam-side down.
4. Brush tops of chimichangas with olive oil and bake for 10 minutes. Remove from oven and use tongs to flip them over. Bake an additional 10 minutes or until they have reached desired crispness.
*If your family doesn’t like things spicy, I would reduce the amount of chili powder.
*I use Tia Rosa tortillas which are always pliable, so you don’t have to heat them before rolling them up. If you use another brand, you may have to heat them before placing the fillings on them.