Chicken Chimichangas
By Evelyn Hoefakker
We all need something positive and uplifting right now. Me, being the person that speaks with food, says let’s post a very bright and colorful recipe for that reason today.
I’ve seen so many posts of people getting inspired in their kitchens lately. Isn’t that so wonderful? I love it. Hopefully this one inspires and uplifts you today. Chicken Chimichangas can be made ahead, rolled up and everything, and baked when you need them. Easy, convenient and extremely tasty!
This recipe uses pretty basic ingredients that you probably already have in your house. If your fridge and pantry isn’t stocked with everything listed in the recipe, it’s easy to make modifications. For example: if you don’t have jalapeños, add a bit more salsa and some extra hot sauce. And as far as modifications and advice on cooking and baking, I’m here for you. I have a friend that calls me her fairy food mother. So that means if you are trying to plan dinner and you have, for example chicken thighs thawed, but you don’t know what to do to make the dinner complete, go ahead and text me. (360) 927-8551 I love to help, and food is my thing so make my day!
During these strange uncertain times we are seeing more posts about the what we need to pray about. We as a nation should be on our knees. God is showing us that we can’t live without Him and it honors Him when we are asking Him for everything we need. It is heart warming to see so many people reaching out to each other in different ways; whether it is words of encouragement, cards mailed, or groceries paid for and delivered. I pray that the Lord will hear us and heal our nation.
The Recipe for Chicken Chimichangas:
1
pound chopped, cooked chicken breasts
10 oz. cream cheese, soft
2
tbsp. taco seasoning mix
1 jalapeno, chopped (or more to
taste)
1/4 cup fresh salsa (or from a jar)
8 oz. shredded
cheddar cheese, about 2 cups
1 to 2 tsp hot sauce
About 12
medium size tortillas
vegetable oil
Toppings etc.: Sour cream,
sliced jalapenos, diced tomatoes, salsa, green onions or chives
Method:
- Preheat your oven to 350º F. Coat a baking sheet with nonstick cooking spray, then drizzle the sheet with a little cooking oil.
- In a large mixing bowl, stir together all the filling ingredients.
- Scoop about 1/2 cup of filling in the middle of the tortilla, bad side* up.
- Wrap the tortilla around the filling by doing the front roll, then the sides and then one more roll to secure it.
- Place the Chimichangas on the baking sheet seam side down. Brush the tops with vegetable oil.
- Bake them for 15 minutes on each side, making a total of 30 minutes. Turn them over after the first 15 minutes of baking time.
- Serve them hot and crispy with all the toppings you’d like!
* bad side, as in the side that doesn’t look quite as nice.
Remember! I’d love to help you out with your food planning so go ahead and text me! (360) 927-8551
