Today was what should have been a nice, lazy Sunday at home. Instead it was a day of struggling to not lose my temper with my overtired, crap food laden child, who was coming down off of said crap food "high." It is always ugly around here when she is tired and has eaten meals consisting of the foods that she is not suppose to have. Anyway, on to supper...
I loved tonight's supper! But, it got mixed reactions from others in the house. I did adapt the recipe some, to meet what I had on hand and dietary restrictions for me (no gluten).
Baked Chicken Chimichangas
8 oz. Pepperjack cheese,
shredded
1 1/2 Tbsp. taco seasoning
1 lb. chicken breast fillets
1/2 c. diced onions
1 tsp. minced garlic
2 Tbsp. olive oil
8 flour tortillas (I used 12-14 corn tortillas)
cooking spray
shredded lettuce
sour cream
salsa
Heat olive oil in a large skillet. Add chicken breast fillets, diced onion, and garlic. Cook until chicken is cooked through. Dice up with knife or spatula. Stir in cream cheese,
Pepperjack cheese and taco seasoning. Spray 9x13 pan with cooking spray. Divide filling among tortillas. Tuck in sides, and roll up
each tortilla. This is hard to do with corn tortillas, they break easily. Lay seam side down in baking dish. Spray tops of tortillas with
cooking spray. Bake at 350 for 20-30 minutes. Turn chimi's over, and bake
an additional 20-30 minutes. If using flour tortillas, shorten baking time to 15 minutes per side. Serve with lettuce, sour
cream, and salsa.
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