Crunchy Baked Chimichangas
recipe from: Family Feasts for $75 a Week by Mary Ostyn
1 1/2 cups chopped cooked chicken
1/2 cup picante sauce or your favorite salsa, plus more for serving
1 cup shredded Cheddar cheese, plus more for serving
2 green onions, chopped, plus more for serving (I didn't have green onions, and just chopped up a small onion instead)
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Six 8-inch flour tortillas
2 tablespoons butter, melted
1. Preheat oven to 400*F.
2. Combine chicken, picante sauce, cheese, green onions, cumin, garlic powder, onion powder, salt, pepper and oregano in a medium-size bowl. Divide mixture evenly among center of tortillas. Fold opposite sides of tortillas over filling, then roll up from the bottom and place, seam sides down, onto a baking sheet. Brush with melted butter.
3. Bake until golden brown, about 25 minutes. Garnish with additional cheese and green onions; serve salsa on the side.
Our verdict: These were DELICIOUS!! This will be added to our regular rotation of meals for sure! :) They were crispy and had good flavor - and as Brandon said, they were the perfect balance between Chimi & Changa - which of course is crucial in a good chimichanga! :) I loved that they were baked not fried, and didn't have any cream cheese or cream of something soup inside them, which made them a bit healthier!! I also loved that all the ingredients in this recipe are always in my house!! :) I will make these again for sure!!!!