If you are in need of a delicious, easy-to-make and super fast dinner recipe, then you are in luck today! Bonus points if you love Mexican food too 🙂
This is one of our family’s all-time favorite dinners, and one that I’ve been making for many years. I first learned of the recipe as a newlywed, and fell in love with it…not only because it is delicious, but because I can whip it up in minutes, which is so nice on a busy weeknight!
To begin, place refried beans, cheese, chopped cooked chicken breast (I sometimes also use canned chicken if I don’t have any leftover chicken or time to cook a chicken breast from scratch), salsa, diced green chiles, and green onions into a skillet and heat through. Stir in cheese until melted.
Scoop the filling into warm tortillas, about 1/2 cup per tortilla. I like to use whole wheat tortillas, but the regular ones work great too. Roll up into a chimichanga shape.
Place the chimichangas into a 9X13 pan and bake for 15-20 minutes at 350 degrees, until the tortillas become crispy and brown.
We like to serve the chimichangas with extra salsa and sour cream. A good side dish is Spanish rice and/or a big green salad.
The chimichangas freeze well too…simply wrap individually in a paper towel and a piece of foil. My husband likes taking these to work for lunch; they thaw a bit during the morning, and then he heats them in the microwave. You can, of course, also reheat them in the oven too.
What is your favorite Mexican dish?