Archive for May 24th, 2010

May 24, 2010

Baked Chimichangas

2 cups Shredded Chicken
2 4oz cans green chilies
16 oz of colby jack cheese
1 can refried beans
Can spray canola oil
sour cream

I had some chicken breasts that had to be cooked so I cooked them up in the crock pot. Usually for tacos I add a can of diced tomatoes and a can of green chilies to make shredded chicken. This time I just just cooked them with garlic and onion. So now I can make some chicken salad too!

Heat the oven to 400 degrees.

Cover a baking sheet with foil. Lay tortillas on the foil and spray with canola spray. Flip the tortilla and spread some refried beans on the tortilla. Sprinkle on a good amount of cheese, chicken and green chilies. Fold the sides up, then roll into a burritto. Spray again with canola oil.

Place the chimichangas in the oven for 15 minutes or until crispy. Top with shredded cheese until melted.

Serve with guacamole, sour cream, lettuce, olives or any toppings you like.

May 24, 2010



I get rave reviews on this guacamole where ever I take it. So here it is…  Use this recipe for the chimichangas! MMM…

3 avocados
2 small tomatoes, seeded
3 green onions
1/2 bunch of cilantro
1/2 T cumin
1/2 lemon, juiced
salt and pepper

Cube avocados add to bowl and mash VERY little. Dice tomatoes in small pieces. Finely chop green onion and cilantro. Add together in a bowl sprinkle with salt, cumin, and squeeze in lemon juice. Mix together until incorporated together.