Cheese and Chicken Chimichangas

Thanks for sharing!

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This recipe came after we got together with some friends for a Mexican potluck.  These chimichangas are melt-in-your-mouth delicious and easy to make.  You can bake them according to the directions below – or you can do like my boys do.  They grab them out of the freezer one at a time and heat them in the microwave for a quick after school snack.

Once the chicken and salsa are all simmered into deliciousness, I set up an assembly station on the counter:

assembly station

After I layer on the cheese,

chicken and cheese

I fold it into a square packet,

folded chimicanga

and put it right into the ziplock bag.

packaged chimicangas

These are so yummy served with rice and a green salad.  {One recipe made 9 chimicangas.}

CHEESE AND CHICKEN CHIMICHANGAS

2 1/2 cups shredded or shopped cooked chicken

2/3 cup salsa

1/2 cup green onion slices {can be omitted}

1/4 – 1 tsp. cumin

1/2 tsp. crushed oregano

1/2 tsp. salt

8-9 – 7-8” flour tortillas

1/4 cup melted butter

1 cup shredded Monterey Jack cheese

Combine chicken, salsa, onion, cumin, oregano, and salt in saucepan, simmer 5 mins. or until most of liquid has evaporated.  Brush one side of tortillas with butter.  Spoon 1/3 cup meat mixture onto center of unbuttered sides, put about 2 Tbsp. cheese on top.  Fold 2 sides over filling, fold ends down.  Place seam side down in a 13 x 9” baking dish.  Bake in preheated oven at 475 degrees about 13 minutes or until crisp and golden brown.  Top with guacamole, additional salsa, and sour cream to serve.

If you’ve missed the previous recipes in this series, you can find them here:

The “How to Fill Your Freezer with Meals” plan is found here and here.

Linking up to:  At the Picket Fence

Thanks for sharing!

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One Comment

  1. OH Rita, this sounds delicious! I am currently working on figuring out what is in the freezer but this will definitely make it on my list of things to make/freeze. Have a great day!

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