Oven Baked Chicken Chimichangas
What You'll Need:
- 4 boneless, skinless chicken breasts
- 1 small yellow onion
- 2 cloves garlic
- 1 cup chicken broth
- 1/2 cup your favorite salsa
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 1/2 cup Mexican blend shredded cheese
- 1/4 cup diced green onions
- 6 flour tortillas (burrito size)
- Refried Beans (if desired)
- 2 Tablespoons melted butter
(or olive oil)
For garnish: - 1/2 cup Mexican blend shredded cheese
- 1/4 cup diced green onions
Directions:
Place chicken breast into bottom of slow cooker.
Slice onion into thin slivers and mince garlic. Add to chicken.
Slice onion into thin slivers and mince garlic. Add to chicken.
Add broth, 1/2 cup salsa, cumin and oregano to slow cooker.
Cook on HIGH for 3-4 hours or LOW 6-8 hours.
When chicken is done, it will shred easily with a fork.
Preheat oven to 400.
Remove chicken from crock pot and reserve 1/2-2/3 cup of liquid.
Shred the chicken and return to crock pot with reserved liquid. Add 1 1/2 cups shredded cheese and 1/4 cup diced green onions. Mix well.
Lay tortilla flat and add a heaping 1/2 cup of the chicken mixture to center.
Remove chicken from crock pot and reserve 1/2-2/3 cup of liquid.
Shred the chicken and return to crock pot with reserved liquid. Add 1 1/2 cups shredded cheese and 1/4 cup diced green onions. Mix well.
Lay tortilla flat and add a heaping 1/2 cup of the chicken mixture to center.
You could also put beans (or rice) in it if you'd like. I decided last minute to serve the beans on the side.
Fold top and bottom towards center, roll up from the side and place seam side down on a greased baking sheet.
Brush tortillas with melted butter and bake for 25-30 minutes until golden brown.
While hot out of the oven, garnish with remaining shredded cheese and green onions.
Fold top and bottom towards center, roll up from the side and place seam side down on a greased baking sheet.
Brush tortillas with melted butter and bake for 25-30 minutes until golden brown.
While hot out of the oven, garnish with remaining shredded cheese and green onions.
I made these tonight! They were so yummy! The chicken stayed very tender and juicy while the outside was crispy. Absolutely perfect!
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