I promised to share my top secret Chicken Chimichanga Recipe. Here goes...
In two tablespoons of Olive Oil, caramelize 1 cup of chopped onion (Large Onion will do) and 2 cloves of crushed garlic. Add 1 tablespoon of chopped parsley, chili powder, garlic powder and cinnamon.
When onions are done add 1 cup of shredded chicken breast (can use beef if you have leftovers) and one jar of salsa. (Your choice of hotness, I use Mild here.)
Slice one ten-pack of soft tortillas in half and nuke for about 30 seconds for that makes them easier to work with.
You'll want to fold each 1/2 tortilla into a cone like this.
Preheat oven to 400 degrees. Prepare by plopping in one tablespoon of the chicken mixture and top it off with 1 tablespoon of refried beans.
Tuck in the tops and lay them seam side down in well oiled pan - top seam tuck against the edge of pan also helps them to stay put. Brush a little oil on the tops.
Place in pre-heated 400 degree oven for about 8-10 minutes for each side. (Flip carefully) Drain on paper towel.
Here is Squirt's plate. She likes her flavors separated. I prefer them with two served on a bed of lettuce, topped with some salsa, sour cream, shredded cheese and black olives. You can add guacamole or anything your heart desires.
