makes 6 chimichangas
4 cups shredded cooked chicken (or Cuban pork*)
1 small onion, minced
1 ½ tsp ground cumin
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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