Chicken Chimichangas
Package of Tortillas (Burrito or Fajita size)
1 can refried beans
1 bag shredded cheese, Mexican or your choice (2 cups)
1 small can green chiles
3 green onions chopped
cumin
garlic powder
onion powder
oregano
Chicken - I use about 2 breasts or 3 thighs or a package of the precooked stuff if I'm in a real hurry
Cook your chicken in a skillet until cooked through and shred or dice it. Mix in a large bowl with the cheese, chiles, green onions and around a teaspoon or two of each of the herbs and spices.
Take your tortillas and spread a large spoonful of beans down the center, add a handful of your mix and wrap. Continue until you run out of filling. Put the chimichangas into a glass dish or onto a pan. Brush or spray lightly with oil or butter and put into the oven at 350 for about 10-15 minutes, or until the outside has browned a bit. The only important part is for the cheese to melt and the whole thing to get warm and slightly crispy.
Eat with salsa, guacamole, and/or sour cream
If you don't like it as cheesy, the original recipe called for 1 cup of Colby/Jack cheese but I felt like this wasn't enough. You can add more meat or less to suit your needs as well. I'm really bad at retaining measurements and I cook this from memory.It's all to taste anyway
