Shredded Chicken Chimichangas

  • 2 cups shredded chicken
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • pinch salt
  • pinch pepper
  • 1 garlic cube (thawed)
  • 1 tsp cumin powder
  • 1 tsp dried oregano
Mix all above ingredients (including oil) and toss together with your chicken, lightly coating the meat with the mixture. Next:
  • 4 flour tortillas
  • 1/2 onion, thinly sliced and sauteed in EVOO
  • Shredded mexican cheese

In a skillet, saute the onion in a small amount of oil, til transluscent. Set aside. Line a baking sheet with foil or parchment. Spray with cooking spray.

Preheat oven to 400 degrees.

Take 1 tortilla and sprinkle with cheese. Then place a couple spoonfuls of chicken and onion to taste. Roll like a burrito, tucking in the sides. Place flap side down, on a baking sheet. Repeat for all 4 tortillas. Lightly coat the tops of the chimichangas with EVOO for browning. Bake in a 400 degree oven for 10 mins, then flip and bake another 10 minutes.

I served these with homemade guacamole, salsa, tomatoes, and sour cream. Don't forget the margarita while you're prepping! Oh, and the Mexican music on Sirius radio!

I washed it down with a Coronita.