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!
The ingredients are a collection of pantry staples, plus some dairy, like cheese. You can also change up one or two ingredients to suit your taste…you can’t really mess up this simple recipe.
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?