Does anyone else think of Dustin Hoffman in the movie Meet The Fockers when you hear the word chimichanga? I was looking through my Southern Living All The Recipes From 1993 cookbook the other day when I came across this recipe for chimichangas. I was so excited. There are NO Mexican restaurants here in our area and we long for the tasty cuisine that we are so familiar with. So we had a mexican night complete with chimichangas, bean salsa, and tortilla chips (which you can find at only one store here). It was great! And it tastes great topped with sour cream or guacamole (I have an incredible advantage – we have an avocado tree in our backyard!) Here’s the recipe I used. It was really simple!
Chimichangas
2 cups cooked chicken, cubed
1/3 cup sliced green onions
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (16 ounce) jar salsa or picante sauce, divided
8 (8 inch) flour tortillas
1 (8 ounce) package shredded Monterey Jack or Cheddar Cheese, divided
Vegetable cooking spray
Combine first 5 ingredients in a large saucepan; stir in 2/3 cup salsa. Cook over medium heat 5 minutes, stirring often. Spoon about 2 tablespoons of chicken mixture just below center of each tortilla; sprinkle tortillas evenly with half of cheese.
Fold left and right sides of tortilla to partially enclose filling. Fold up top and bottom edges of tortilla (making a square). Place folded side down in a lightly greased 13 X 9 X 2 inch baking dish, coated with cooking spray. Repeat procedure with remaining tortillas. Bake at 475F for 13 minutes.
Heat remaining salsa in a small saucepan; pour over tortillas, and sprinkle evenly with remaining cheese. Makes 8 servings.
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