Oven Baked Chimichangas
2-3 cups diced cooked chicken
2 cups cooked rice
1/2 cup onion, diced
1 can black beans, rinsed and drained
1-2 tsp minced canned chipotle peppers in adobo sauce
1 cup shredded cheddar or monterey jack cheese
1/2 cup chopped cilantro
salt and pepper
burrito size flour tortillas
vegetable oil
Place a rimmed baking sheet in the oven and heat to 450. Heat 2 Tbsp oil in a large skillet. Cook onion until just softened. Stir in chicken, rice, beans, and chipotle peppers. Heat through, about 3 minutes. Turn off heat and stir in cheese and cilantro. Season with salt and pepper.
Heat tortillas in microwave until warm and pliable. Place chicken mixture in the center of each tortilla. Fold in the sides and wrap up the tortilla tightly. Brush the tops with oil and place seam side down on the hot baking sheet. Bake until golden and crisp, about 10-12 minutes.
makes 6-8 chimichangas
recipe adapted from Mel's Kitchen Cafe
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