Chicken Chimichangas are a favorite from the frozen food isle but the frozen variety has a lot of extra fat and preservatives that you do not want. These homemade chicken chimichangas are super simple to make and can be created to fit your family’s tastes. This easy mexican recipe can be frozen so you have it on hand for a quick weeknight dinner. While the ingredients in these may be simple but the flavor combination is fantastic. The mouth watering smell alone is enough to bring the whole family to the table.

This recipe came from a cookbook my grandmother put together with all her favorite meals before she died. I love the fact that when I make these I’m not only giving my family a tasty meal, but I’m also passing on a little bit of my grandmother’s legacy. The real kicker though – all my kids will eat this one – and if you know my kids that is amazing. We generally have a 2 out of 3 rule – Only 2 out of 3 kids will ever eat what is served for any given meal.

Ingredients

• 2 to 2 1/2 cups chopped cooked chicken (a 12.5 oz can of chicken works well in a pinch)
• 2/3 c Pace picante sauce
• 1/3 c green onion
• /2 – 1 ts. whole oregano
• 3/4 – 1 ts. cumin
• Sharp cheddar cheese (you can use mild if you want but, as my kids put it, why would you?)
• Flour tortillas (we prefer wheat tortillas for this)
• 2T melted butter

Preparation

Cook the chicken thoroughly by baking it or pan frying it. I like to season the chicken with either salt and pepper, seasoning salt, or mexican seasoning so that it doesn’t come out tasting like chicken. Yes, I know that it IS chicken, but am I the only one who hates when chicken has that really chickeny taste? My husband thinks I’m crazy when I say that but I have met people who agree with me.

Slice or shred the chicken then mix it with the salsa, onion, and spices. Return to the pan and saute for 5 minutes. Add extra salsa if the mixture looks too dry after cooking.

Steam tortillas on both sides. No, you cannot just microwave them in a wet paper towel. You can try, but I promise you – they will crack. I boil a pot of water and use a splatter screen to hold each tortilla over the steam. Flip once to get both sides.

Place 1/4 cup of the chicken mixture in the center of the tortilla and top with about 1/3 cup of grated cheese (or more, because really, can you ever have too much cheese).

Fold in the top and the bottom of the tortilla and then roll the sides in so that it is completely enclosed (think frozen burrito-like). Place on a cookie sheet (non-stick or greased). Repeat until you have filled all of your tortillas.

Brush each chimichanga with butter and bake for 13 minutes at 475 degrees or until the tortillas are nice and crispy.

Top with sour cream, salsa, and cilantro if wanted.

Variation

• Add sliced cilantro to the chicken mixture
• Add beans (any variety) to the chicken mixture
• Replace the chicken with beans