Oven Baked Chimichangas with Mexican Lime Rice

When I make something new I can't wait for my husband to try it. He's quite the picky eater and if I get the approval from him then I know it must have been pretty good. Tonight I was on the edge of my seat(actually we can't fit a table in our current apartment so we sit on the floor at the coffee table). I wanted to pester him about how he was liking it but I was trying my best to bite my tongue and let him willingly tell me what he thought. Well within a few minutes I got it! "This is pretty good; you can make this again" he says. Thanks hubby! So I WILL be making it again, and I did happen to get some photos of it before we devoured them (ya know, hoping that they were as good as they looked...and they are :)

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

Ingredients:
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.

*This recipe can also be done in a rice cooker; just combine all ingredients and follow your rice cooker instructions (although you should still wait to add your cilantro until just before serving).


                               Up next at Our Sweet Lemons... Raspberry Mascarpone Cupcakes... Incredible!