Chicken Chimichanga Night!



I wanted to make something with leftover cooked chicken. We got a Sams rotisserie chicken yesterday and had plenty leftover. This was an easy and delicious dinner.

 

Started with sliced onions, green bell pepper, 2 deseeded jalapenos and about a cup of chopped cabbage. I had some cabbage I needed to use and thought I would throw it in as a filler. Turned out the cabbage added a great next level of flavor. S&P and cooked veggies until tender.

 

Added 1 tbsp. minced garlic, 1 tbsp. tomato paste and cooked for one minute. Added t tbsp. Worcestershire sauce, 1/4 cup of ketchup and 1/4 cup marinara sauce (or you can use tomato sauce). Stir and add 1 - 1 1/2 tbsp. chili powder, 1 tsp chipotle powder, 1/2 tsp cumin. Stir and cook for 1 minute. Add chicken, stir and cook for 3 minutes. Remove from heat and let slightly cool to handle.



Spread large tortilla with refried beans. Top with chicken mixture and cheese of your choice. I used Queso Fresco.
Fold and roll. I got mine a little full. This mixture made 6 large chicken chimichangas. Place in low heat cast iron skillet seam side down. Let toast for about 2 minutes and flip over when golden brown.
 

The tortilla will get brown and toasty and slightly harden. This produces a great crunch to the meal. I rotated mine 4 times to get evenly cooked. A total of about 4-5 minutes on each side. They do not take long. Topped with shredded romaine lettuce, chopped tomatoes and chopped green onions. I did not have any sour cream or would have added.