I thought I would share a recipe that I love to make. I love it because it is easy and simple as well as yummy! I don’t know about the rest of you, but I love MEXICAN food. I would personally eat it everyday if I could.
When my husband and I first got married he really had to adjust to the fact that everything I made had a kick to it. Needless to say, he went through a lot of Tums. Now that I have kids I have had to cut back on the spicyness of the food I cook. One more reason my husband is thankful for our kids. Anyway, long story short, here is the recipe for a baked Chimichanga. It took me forever for my sister to share this recipe with me. Thanks Stacy 🙂 it is one of my favorites. It is not too spicy, but still has a really good flavor. Of course, you can “kick it up a notch” if you want to.
2 1/2 cups of shredded chicken or 1 lb of beef
1/2 cup of picante sauce
1/4-1 tsp cumin
1/2 tsp crushed oregano (optional)
1/2 tsp salt
butter to put on tortillas
1 cup shredded mexican cheese
sour cream for garnish
Cook your chicken and shred it. If using beef, cook and drain meat. Combine the meat with the picante sauce, cumin, crushed oregano and salt. Cook for 5 minutes or until most sauce has evaporated. Brush one side of tortilla with butter. Turn it over and spoon the mixture onto the unbuttered side of tortilla. Add the cheese and fold it up place the seam side down.
Cook at 475 degrees for approx 13 minutes. I usually check them after about 10min. Cook until they are toasted. Garnish with whatever you like. This recipe makes about 4 Chimichangas with the burrito size tortillas.
That’s it!! Eat and Enjoy….
If you decide to try it, please let me know what you think. I promise I will not get my feelings hurt. I realize everyone has different tastes, so if you make variations that make it better, please share them with me as well. I always love trying new recipes.