Thursday, March 15, 2012

Chicken Chimichangas

Last weekend, I did something a little special to mix our date night up a bit. We stayed indoors, I broke out the candles, put place mats on the table and we had a bona fide romantic candlelight dinner. 




We even wore real clothes at the dinner table (as opposed to our very comfy - and stylish -  pajama pants and cozy tee shirts). 

After much consideration about what should appear on our romantic candlelight dinner menu, I settled on something that was totally us - Chicken Chimichangas with a side of salsa and tortilla chips. I was assured by my friend Sarah that romantic dinners and Chicken Chimichangas do, indeed, go well together. ;) And after dinner, you and your man can feed each other Tums for dessert. Nothin' says romance like a little bit of monster breath and heartburn. 

Chicken Chimichangas - Mel's Kitchen Cafe 

-1 onion, chopped
-1 can black beans, rinsed and drained
-2 cups cooked chicken (we shredded ours, but Mel's recipe calls for diced - either way is fine!)
-1 1/2 cups cooked white rice (or brown rice, if that's your thing)
-1 cup shredded cheddar, or monterey, or a mix of both!
-1 to 2 tsp. of minced chipotle chiles in adobo sauce (these come in a can in your Hispanic foods aisle)
-tortillas - we used a combination of large and small 
-sour cream (optional)
-green salsa (optional





  1. Put a rimmed baking sheet in your oven and heat it until it's 450 degrees
  2. Meanwhile, in a large skillet, heat some olive oil over medium heat and toss your onions in until they get tender. 
  3. Now stir in your beans, cooked rice, cooked chicken, and your chipotle chiles. Heat through.
  4. Remove from heat and add cheese, and a dash of salt and pepper if needed (you can also add in some fresh cilantro at this point to, but we didn't have any on hand). Stir to combine all the deliciousness. 
  5. Warm your tortillas in the microwave until they're pliable. 
  6. Remove your hot baking sheet from the oven. Top each tortilla with some of the mixture, and fold those puppies up and put them on your hot baking sheet. 
  7. Baste with a bit of olive oil, and place back into the oven for 8-10 minutes or until golden brown. 

(Optional sauce recipe)
While they're cooking in the oven, take about 1/2 cup of the green salsa and a heaping tablespoon or two of your sour cream and heat it on low in a saucepan until it's nice and creamy. 

Pour sour cream sauce over your chimichanga and serve topped with additional cheese. 




Mel's recipe said this makes 6 chimichangas, but we found ours made 6 big chimi's and 4 small ones, so we just wrapped the uncooked remaining chimi's into foil and tossed them in our freezer. When we're ready to eat them, I'll let them thaw in the fridge until they're softened and then toss them into bake like the others. 




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