The latest recipe swap I participated in was Mexican-themed. As much as we love Mexican food, I don’t seem to cook it at home much so I was super excited to try out this Chicken Chimichangas recipe recommended by Jenna at A journey through trying new things.
The original recipe calls for these to be deep-fried. In the interest of making them a little healthier, I sprayed them with cooking spray and baked them instead – it gave them a nice crunch without all of the calories.
Baked Chicken Chimichangas
(adapted from All Recipes)
Serves 2 generously
1 c. chicken broth
1/3 c. uncooked brown rice
3 T. red enchilada sauce
1/2 onion, diced, divided
2 (12 inch) flour tortillas (This makes for very large chimichangas – dividing between 3 or 4 tortillas gives a more reasonable portion size.)
1-1/3 c. shredded cooked chicken breast, divided
5 oz. Monterey Jack cheese, shredded, divided
1/2 (6 ounce) can sliced black olives
1-1/3 c. refried beans, divided
guacamole, sour cream and cheddar cheese for topping.
In a medium saucepan combine the broth, rice, sauce, and 1/2 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
When rice mixture is ready, spoon equal amounts of the following onto each tortilla: chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
Place rolled chimichangas on a baking sheet and spray lightly with cooking spray. Bake at 350F degrees until tortillas begin to crisp up.
Serve chimichangas topped with guacamole, sour cream and shredded Cheddar cheese.
Linked up with Eat at Home’s Ingredient Spotlight: Tortillas 2013