Baked Chicken Chimichanga
Ingredients:
- 1 1/2 cup chicken breast, cooked and shredded
- 2/3 cup salsa
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 1/4 cup cheddar cheese, shredded
- 4 flour tortillas, burrito-sized
Directions for the Shredded Chicken:
Place 4 boneless, skinless chicken breasts in the crock pot.
Drizzle with 2-3 tablespoons olive oil and season with salt and pepper.
Cook on LOW for 8 hours or on HIGH for 3-4 hours.
Take out and shred while warm.
Directions for the Chimichanga:
Preheat the oven to 425°F.
In a large bowl, combine the cooked, shredded chicken with salsa, cumin, and oregano. Set aside.
Divide the mixture between flour tortillas, wrap, and place seam-side down on a lined baking sheet.
Brush with the remaining oil and bake in the oven for 20 minutes or until golden brown and crispy.
Serve with your favorite toppings: shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, salsa, guacamole, and lime wedges.
Recipe adapted from:
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