Just so you know, we're not deep-frying anything today. We are going to roll-up our tortillas into more of a log than a square. We're going to fill them with cooked chicken, chlies, green onions, garlic, a couple spices and refried beans. And, you won't need additional toppings for these babies because they are baked with green salsa and cheese already on top.
These are so delicious that because of them, I will be looking into how to can green salsa and chilies this summer so I can make these (less the green onions) next winter. Talk about comfort food. Pair these with a fresh garden salad and you have an outstanding meal.
I also need to tell you that they freeze well, so don't be afraid to make a big batch and put a pan or two in your freezer for a Sunday noon meal. One more thing. They have a little bite even if you use mild chilies. My seven and four year old ate them just fine, although they did drink substantially more water than normal- not a bad thing at all:-).
Chicken Chimichangas (adapted slightly from a recipe from my sister, Emily)
I went ahead and doubled this recipe for you since, like I said, it freezes so well. For this recipe, you will need two 9 x 13 inch pans or the equivalent.
3 cups cooked chicken, chopped into bite-sized pieces
3-4 cups Monterrey Jack cheese, shredded
1/2 cup chopped green onions
2 tsp. dried oregano
1/2 tsp. ground cumin
3 garlic cloves, minced
2 (4.5 oz) can chopped mild green chiles
2 (16 oz) can refried beans (or make your own)
24 (6-inch) flour tortillas
1 (16 oz) jar green salsa
Combine chicken, green onions, oregano, cumin, garlic, and chiles in a bowl and toss. Shred the cheese and set it aside. Warm your tortillas in the oven or microwave to soften them a bit.
To assemble the chimichangas, lay a tortilla on a plate and place about 3 tbsp. of refried beans down the center. Top with about 2-3 tbsp, chicken mixture. Roll them up and they them seam side down in pans coated with cooking spray. Continue assembling until you've used everything up. Evenly spread the green salsa over the tops of the rolled up chimichangas. Next, spread the cheese evenly over the tops as well. Place in a 450 degree oven for 15 minutes or until the cheese has turned a lovely light brown (OR cover tightly with foil and freeze unbaked).