Baked Chicken Chimichangas
1C cooked white rice
1tbsp olive oil
1C onion, chopped
1tsp chili powder
4C cooked chicken
1/4c red pepper, chopped
3tbsp tomato paste
8 large tortillas
1/2c Monterrey Jack Cheese with Jalapeno
your choice of topping ex. sour cream, tomatoes, guacamole, onions, and lettuce
~Start by cooking your rice.
~Saute the onion in a little of the olive oil add the chili powder and cooked until onion is getting a little brown.
~Add the chicken, red pepper, tomato paste, oregano and salsa. Cook until combined, about 5 minutes. Stir in the rice and mix very well.
~Warm up the tortillas, so that they are easier to work with.
~Fill the tortillas first with cheese, then about 3/4c of the filling.
~Fold the tortillas envelope style and place on a foil lined baking sheet, seam down.
~Brush with olive oil and bake at 400 degrees for 15-20 min, until they have browned.
~Serve with your favorite toppings.
This recipe is really tasty. I modified it to suit our family. The original recipe comes from the Blog We are not Martha. I hope that you enjoy 🙂