Oven Baked Chimichangas
(Recipe adapted from Mels Kitchen Cafe)Ingredients:
1 cup of onion, finely chopped ( 1 small onion)
1 (16-ounce) can black beans, drained and rinsed
1 cup cooked Mexican Lime Rice (recipe below)
2-3 cups diced, cooked chicken
1 (4-ounce) can green chiles
1/2 cup shredded cheddar cheese
1/2 cup monterey jack cheese
1/2 cup finely chopped fresh cilantro
10-12 flour tortillas (we like the uncooked tortillas that you pan fry yourself)
*I made 6 of these Chimichangas with about half the mixture and put the rest of the chicken mixture in the freezer for another day.
Start by covering a baking dish in aluminum foil and heat in the oven at 450 degrees.
Meanwhile, in a large skillet, cook the onion in 2 tbsp of oil over medium heat, just until the onion is tender, about 3 minutes.
Stir in the beans, rice, chicken, and green chilies. Cook until the mixture is heated through, about 3 minutes.
Remove from heat, stir in cheese and cilantro.
Making sure your tortillas are warm, top each tortilla with some of the chicken mixture leaving enough room to wrap it. Fold in the sides and roll up the tortilla tightly. Brush your wrapped tortillas with oil and place them seam side down on the hot baking dish that you have heating in the oven.
Bake until the Chimichangas are golden brown and crisp, about 10 minutes.
Serve with Sour Cream, Guacamole, and Salsa if desired.
This is the Rice I use with all foods Mexican. It has just the right amount of seasoning to compliment your Mexican dish without overpowering it. Try it, you'll love it.
Mexican Lime Rice
(adapted from Real Mom Kitchen
2 cups chicken broth (I use the bouillon cubes and mix it with water).
1 cup rice
1/4 tsp. salt
1 Tbsp. lime juice
2 Tbsp butter (optional, but who doesn't love butter :)
1/4 tsp. cumin
1 Tbsp minced Cilantro (fresh)
Add 2 cups of water to large saucepan. Bring water to a boil and add 2 buillion cubes (1 cup of water for each cube).
Add rice and salt and lower heat to simmering.
Add cumin, butter, and lime juice. Stir, cover, and continue to simmer 15-20 minutes or until rice is tender.
When rice is done, add cilantro to saucepan and fluff rice with a fork.
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