Serves 5
chimichangas
2 cups cooked Spanish Rice
1 1/2 cup shredded Colby jack and Monterey Jack jack cheese
1½ cup cooked shredded chicken
5 burrito size flour tortillas
⅔ cup salsa
1 Serrano or jalapeno diced
1 teaspoon dried oregano
2 Tablespoons vegetable oil, divided
1½ teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Sauce
1 eight oz can green chili salsa
1 cup chicken broth
2 cloves garlic
3 Tablespoons chopped onion
2 Tablespoons vegetable oil
1 Tablespoon chopped cilantro
½ teaspoon sugar
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon oregano
chimichangas
Preheat oven to 425 degrees Fahrenheit. Prepare a baking sheet by lining it with a silpat, baking mat or parchment paper.
With a pastry brush on some of the vegetable oil or spray with cooking spray and set aside.
In a large bowl add all ingredients except oil. Mix ingredients well.
Evenly spoon filling into the center of each tortilla.
Tuck in two short sides and roll long side up until you have a nice bundle.
Roll all of them and place on baking sheet. Brush chimichangas with remaining vegetable oil.
Bake for 20 to 25 minutes and they're browned and crisps up nicely. Serve with chopped lettuce, chopped tomato, cilantro, lime and sour cream or what ever you want.
Sauce
In a small pot over medium heat add the oil, onions and garlic and stir and cook and stir for 2 minutes.
Add sugar, chili powder, cumin and oregano and cooking and stir for 1 minute. Add green salsa and chicken broth to the pot and stir.
Bring to boil, then reduce heat to low and stir and cook until it thickens up a little.
Remove from heat and stir in chopped cilantro. Enjoy.
Peace,
CK