This recipe is from my friend Robyn
8 oz. cooked chicken or turkey
16 oz. can fat-free refried beans
8 oz. jar of salsa (any heat)
1 C. cheddar cheese, shredded
4.5 oz. can diced green chiles, drained
3 Tbsp. Green onions, thinly sliced
*Optional spices – Cumin, Oregano, Cayenne Pepper (optional and to taste)
8 eight or nine inch flour tortillas
1. Shred the cooked poultry. In a large skillet, combine meat, salsa, beans, chiles, and green onions. Cook and stir over medium heat until heated through. Stir in cheese.
2. Meanwhile, to soften tortillas wrap them in foil; warm in a 350º F oven for 10 minutes or microwave for 1-2 minutes.
3. For each chimichanga, spoon about ½ cup of meat mixture on a tortilla near one edge. Fold sides in and roll up. You will have to spoon some on the tortilla and roll it up to get a real feel for the amount to place on the tortilla. You don’t want so much that it can’t be rolled without oozing out, but not too little that it’s all tortilla.
4. Place tortillas in a 9×13 baking dish/pan. Bake uncovered at 350º F for 15-20 minutes or until heated through and tortillas are crisp and brown. If desired, serve with sour cream, salsa, and green onions.
To freeze, do steps 1-3, then wrap each ‘chimi’ individually in foil and store them in a big plastic baggie in the freezer. To cook, grab as many as you’d like to cook from the freezer, cook them in the foil at 350 for 30 mins, unwrap them and cook another 20 mins. (Place them on a cookie sheet when cooking; sometimes they ooze after unwrapping.)
*Note: You can mix them up mild, wrap up half of them and then add more spices to the other half and , wrap them…then bake or freeze.
If you’re freezing them, wrap each (uncooked) tortilla in foil, and put all the foil packages in a big plastic freezer bag.