baked Chimichangas…

Hey, all. Baby boy let me slip away from naptime in Mommy’s bed, so I get a few minutes to myself today. Whoopee! (That’s why I’ve been scarce around here, BTW. Naptime is short and usually all accounted for.)

I’m making one of my favorite recipes tonight, and I’m tripling it. I always get compliments on this recipe, and I’ve made it a several times for friends who have had babies, etc. It freezes wonderfully, and I can’t think why I didn’t think to do this before Ben was born.

Baked Chimichangas

1 1/2 c. chopped cooked chicken

1/2 c. picante sauce or salsa

1 c. shredded cheddar (we like sharp)

2 green onions, chopped, or 1/2 regular onion, chopped

1 t. cumin

1 t. garlic powder

1 t. onion powder

1 t. salt

1/2 t. black pepper

1/2 t. dried oregano

flour tortillas

butter

Preheat your oven to 400. Combine everything in a large bowl. Warm tortillas briefly in the microwave on a wet paper towel to make them pliable. Put some of the mixture evenly down the center of each tortilla. Fold sides of the tortilla over the filling and place seam side down on a cookie sheet. Brush with melted butter. Bake until golden brown, about 25 minutes.

Figure out how much filling you put in the center of each tortilla, and put enough of it in a freezer ziploc to feed your family for a meal. Freeze and enjoy!

I got this recipe from a great cookbook. I don’t buy many, but I bought Family Feasts for $75 a Week, and I haven’t regretted it.