A chimichangas is a deep fried burrito. They are delicious. But I found a recipe for baked ones and liked the lower fat version. I fiddled with the recipe and made these. They weren't as crispy as a deep fried chimi, but they were still good. How do people who deep fry things deal with all that used oil? With this recipe, I didn't have to worry about that.
2 cups cooked chicken
1 cup purchased salsa
1/4 cup green onions
1 teaspoon cumin
1/2 teaspoon oregano
1/4 cup chopped cilantro, divided use
1 cup shredded cheese, I used a four cheese Mexican blend
4 flour tortillas, I used 5 because I could fit 5 into my baking dish
1/4 cup melted butter
sliced avocado or guacamole
Heat the oven to 350°.
Place the salsa, green onions, cumin, oregano and 1/2 of the cilantro in a medium bowl and mix. Add the chicken and shredded cheese and mix again.
Lay out the tortillas and distribute equal amounts of the chicken mixture in the middle of each one. Fold the ends over the mixture and then roll up tightly.
Place them seam side down in a baking dish.
Pour the melted butter over the burritos. If they aren't covered, either brush the butter over the surface of the burritos, or melt more butter. It is hard to go wrong with more butter.
Bake for 20 minutes, or until the burritos are golden brown and then are magically turning into chimichangas!
Serve over shredded lettuce with as many of the optional ingredients as you can find. More is better!