Baked Chicken Chimichangas

Once upon a time I used to do a lot of freezer cooking. It was a peaceful and joyful time in my cooking "career". Peaceful because I knew what was for dinner everyday. In the morning I would take the dish out of the freezer to thaw and in the evening bake/cook as directed by the recipe. Preparing side dishes, bread, and occasionally a dessert was a breeze since the main dish was already done. It was joyful because I could share meals with others since I had food ready to go in the freezer. Not only does freezer cooking save time but saves money too. By planning meals, it eliminates the last minute takeout dinner or errand to the store to purchase pricey readymade meals that are often loaded with preservatives. I truly love freezer cooking, but since I do not have much freezer space here in Italy, I am not able to do as much as I would like. I hope to do more freezer cooking again when we move back to the states.

These chicken chimichangas are one of my favorite freezer meals. When freezing, prepare chimichangas per directions, then wrap in foil and freeze. When ready to cook, simply thaw and following baking instructions.  

Chicken Chimichangas

From: Southern Living

Yield: 20 servings

1 (16 ounce) jar picante sauce or salsa, divided

7 cups chopped cooked chicken - great tip for shredding chicken, place cooked chicken in a kitchen aid mixer and mix for a couple of minutes and you will have perfectly shredded chicken.

1 small onion, diced

2 to 2 ½ teaspoons ground cumin

1 ½ teaspoons dried oregano

1 teaspoon salt

20 (8 inch) tortillas

3 cups (12 ounces) shredded Cheddar cheese

Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Combine 1 ½ cups picante sauce and next 5 ingredients in a Dutch oven (I don't have a dutch oven so I use a skillet); cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates.

Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.

Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. I did this for the blog, but I don't really think it is necessary to use toothpicks. I just lay the seam side down and it works just fine.

Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.

Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Chicken Chimichangas

From: Southern Living

Yield: 20 servings

1 (16 ounce) jar picante sauce or salsa, divided

7 cups chopped cooked chicken

1 small onion, diced

2 to 2 ½ teaspoons ground cumin

1 ½ teaspoons dried oregano

1 teaspoon salt

20 (8 inch) tortillas

3 cups (12 ounces) shredded Cheddar cheese

Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Combine 1 ½ cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.

Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.

Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Buon Appetito!