Easy Baked Chimichangas

Easy Baked Chimichangas 
makes 6 chimichangas

4 cups shredded cooked chicken (or Cuban pork*)
1 small onion, minced
1 ½ tsp ground cumin
1 tsp crushed Mexican oregano
2 tsp chili powder (or to taste)
2 cups shredded Monterey jack cheese
6  ten-inch flour tortillas
grapeseed, olive, or coconut oil  for brushing

Preheat oven to 425ºF

Heat 1 T oil in the bottom of a large skillet over medium heat.  Add minced onion and sauté just until beginning to soften.  Add chicken, cumin, oregano, and chili powder. Stir to combine.

Top each tortilla with about ½ cup of chicken mixture and ¼ cup of cheese. Roll up, envelope style and place seam side down on a greased sheet pan.   Repeat until all filling has been used.

Brush top side of chimichangas with oil.  Bake, uncovered, 20 minutes, or until lightly browned and crisp.

* if using Cuban pork for this recipe, you can eliminate onion and additional seasonings

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