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Crispy Chicken Chimichangas

Ingredients

  • 1 Tbs oil
  • 3-4 boneless skinless chicken thighs, cut in bite-sized pieces
  • a smattering of taco seasoning
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp dried oregano
  • 2 green onions, chopped
  • 6-7 flour tortillas
  • 1 Tbs butter, melted
  • 2 cups grated Cheddar cheese or a Mexican blend
  • salsa verde or tomato salsa at the table
  • sour cream at the table optional

Instructions

Cooking chicken for chimchangas

  • Heat the oil in a cast iron or other heavy skillet and add half the chopped chicken. Brown a bit, and sprinkle with some taco seasoning. Cook until done. When it's done, you can easily cut a piece in half with a wooden spoon. Remove to a bowl, then add the other half of the chicken, season again with the taco seasoning and cook through. 
  • Put the first batch of chicken back in the pan, sprinkle with the cumin, garlic powder, salt, pepper and oregano, stirring to heat through and distribute the spices. Turn the heat off.

Building and baking chicken chimichangas

  • Heat the flour tortillas in a microwave or over a dry cast iron skillet to make them more flexible.
  • Place a  tortilla on a plate or cutting board. Add some chicken, green onions and cheese.  Fold the ends over, then roll up the tortilla and place it seam side down in a lightly oiled baking dish.
  • Melt the butter, brush across the tops of the tortillas and bake at 350 for 25 minutes or so. In the meantime, you can heat up a can of refried beans.
  • Serve with extra grated cheese, any leftover chopped green onions, red or green salsa and/or sour cream at the table.