Green Chile Cheese Chimichangas

Green Chile Cheese Chimichangas

 

 

Prep Time: 20

Cook Time: 20

Servings: 6

Source: Tinkskitchen.com

 

Ingredients

 

• 8 oz can New Mexico Green Chile, diced
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano, crushed
• 1 pinch red pepper flakes, crushed
• 2 cups beef or chicken, shredded
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded Monterey jack cheese
• 1/3 cup onion, diced
• 3 1/2 tbsps. olive oil
• 6 flour tortillas, large

 

Garnish with:
 

Extra cheese, avocado, shredded lettuce, Pico or salsa, chopped green onions, sour cream or cotija cheese, and diced tomato.  Serve on top of a scoop of homemade pinto beans.

 

Directions

 

1. Set your oven to 400°F.
2. In a spacious mixing bowl, combine the chicken with all the prepped filling ingredients. Stir thoroughly, then use a spoon to divide the mixture into 6 equal portions directly in the bowl. 
3. Lay a tortilla flat on your work surface and scoop one portion of the filling, which should be about 1/2 cup. 
4. Fold the tortilla by bringing in the sides, then rolling it up from the bottom. If you’re unsure how to roll it, look up a tutorial video on YouTube. 
5. Using a pastry brush, lightly coat the stuffed tortilla with melted butter, then place it seam-side down on a baking sheet lined with parchment paper. Do this for each tortilla. 
6. Bake for 20-25 minutes, until the tortillas are golden brown. 
7. Top with shredded lettuce, diced tomatoes, red onion, cubed avocado, and a dollop of sour cream. Finish with a sprinkle of cotija cheese or another crumbly cheese of your preference—this step is foolproof! 

 

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Notes:

Dec 11, 2018

These are certainly spicy and as big as a full meal, no sides needed.  The mother in law was visiting and we wanted some Mexican Food but Anderson really doesn't have any good places, so I have learned to make my own.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey