Baked Chicken Chimichangas

Hey everyone!

Here's a delicious, easy-peasy dinner idea for you. The filling in these chimichangas is spicy without being too spicy, and melted butter on the tortillas makes them crispy and flaky. Delicious!!

Baked Chicken Chimichangas
3 10 oz. cans white meat chicken
1 15 oz. jar salsa--your favorite
1 tsp cumin
1 tsp dried cilantro
1/2 t. onion salt
1/2 t. garlic salt
1/2 t. dried oregano
1 1/2 c. shredded Colby Jack cheese
16 flour tortillas
4 T. butter, melted
1/2 c. shredded cheddar or Colby Jack cheese

Preheat oven to 400 degrees. Combined drained chicken, salsa and spices. Stir in shredded cheese. Warm the tortillas in the microwave for 30 seconds on high. Put a rounded 1/4 cup of chicken mixture in the center of each tortilla. Fold in opposite sides, and then roll up. Place folded sides down on a large greased baking sheet. Brush each chimi with melted butter.  Bake for 25 minutes or until golden. Sprinkle the remaining 1/2 cup shredded cheese over top of chimichangas and bake for an additional 3-4 minutes, or until cheese is melted and bubbly. Serve topped with sour cream and chopped avocado or guacamole.

The beauty of this recipe is its variability. Use cooked, shredded chicken breasts instead of canned chicken if you have time. Add black beans if you like. Try it with whole wheat tortillas. The possibilities are endless.