I'm not the best cook, but I do ok. And sometimes, I stumble across something that turns out really well, and that makes me happy -- especially when I'm cooking for people other than Marcus and the girls. Yesterday I found this recipe I wanted to try for Beef and Bean Chimichangas, and I tweeked it here, and there, and here some more...and came up with my own Chicken Chimichangas. Super easy and yummy. I had some left over filling so I put that in the freezer -- ready for round 2 some time soon.
4-5 chicken breasts
1 medium chopped onion
1 7oz can green chilies
1 can refried beans
1 can corn
1 can enchilada sauce (Old El Paso is the best, in our opinion)
whole wheat tortillas
shredded cheese (I used cheddar and mozzerella)
1 T. melted butter
Boil chicken. When cooked, dump water and rinse out pot. Shred chicken with fork. While you're shredding chicken, cook chopped onions in pot. Mix shredded chicken with cooked onions. Mix refried beans with chicken and onion until well mixed. Then add green chilies and drained corn and mix together. Add maybe a 1/2 c. enchilada sauce -- stir in. Sprinkle taco seasoning over mixture...few tablespoons maybe.
Lay out your tortilla and spread mixture over top. Sprinkle a little cheddar and then some mozzerella over mixture. Fold tortilla ends in, and then sides in so it's all ingredients are enclosed. Lay on cookie sheet seam down. Continue until all tortillas are filled and on cookie sheet. Brush chimichangas with melted butter. Pour some enchilada sauce over top. Put in oven and bake 350 for 30 minutes. Serve with sour cream, shredded lettuce, tomato, etc.
Makes 13 chimichangas.