Monday, September 29, 2014
I ran across this recipe some time ago and just got around to making it. It's a wonderful alternative to the traditional deep-fried Mexican fare. It makes great use of leftover cooked chicken and rice. Serve it with that wonderful Cilantro-Lime Rice (see "Easy Homemade Burrito Bowls," 8-7-14 post) or Joy of Cooking's Spanish Rice (5-12-13 post) and some refried or black beans.
I cut this recipe down to serve just the two of use. Adjust it to how many you are serving.
OVEN-BAKED CHIMICHANGAS (6 servings)
1/4 cup canola or vegetable oil
1 onion, finely chopped
1 (16 oz) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced cooked chicken
1-2 tsp minced canned chipotle chiles in adobo sauce (use lesser amount for less heat, greater amount for a bigger kick)
1 cup shredded cheddar or Monterey Jack cheese (or a combo, or Mexican blend cheese)
1/2 cup finely chopped cilantro
6 large burrito-sized flour tortillas
Place a rimmed baking sheet i the oven and heat the oven to 450F. While the oven is heating, in a large skillet, heat 2 Tbsp of the oil over medium heat until the oil is simmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken, and cilantro. Season with S&P to taste.
Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute (I was able to bypass this step as my tortillas were already pliable).
Top each warm tortilla with some of the chicken mixture, leaving about a 2" border around the edges of the tortilla. Fold in the side and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crsip, about 8-10 minutes. Turn broiler on last 1-2 minutes for a more golden crust. Serve with guacamole, sour cream, and salsa if desired.