Chicken Chimichangas – C
Sliced avocado and cilantro lime corn
  • Classic
  • poultry
Chicken Chimichangas – C
Sliced avocado and cilantro lime corn
  • Classic
  • poultry
Servings:

Ingredients

Prep
  • 1 deli rotisserie chicken
  • 1 C mild salsa
  • 1 t cumin
  • 1 t dried oregano
  • 2 C shredded Mexican cheese blend
  • 6 flour tortillas burrito size
  • 2 T chopped cilantro
  • 20 oz frozen corn
  • 2 T butter
  • 2 T lime juice
  • salt and pepper to taste
  • 1/2 C water
On Cooking Day
  • 1 t canola oil
  • 2 avocados

Instructions

To Assemble
  1. Cube chicken to equal 3 cups. Add next 4 ingredients to a large bowl and mix well.
  2. Scoop mixture evenly onto 6 tortillas. Roll up folding in sides. Store in large container with lid or large zipper bag.
  3. Chop cilantro and add to a large microwave safe bowl with lid.
  4. Add next 5 ingredients to the same bowl. Cover with lid and shake to mix.
To Cook
  1. Place chimichangas on large baking sheet sprayed with non stick spray
  2. Brush each with canola oil. Bake 400 degrees for 15 – 20 minutes or until crisp.
  3. Cook corn in microwave for 5 – 7 minutes.
  4. Slice avocados before serving.

Ingredients

Prep
  • 1 deli rotisserie chicken
  • 1 C mild salsa
  • 1 t cumin
  • 1 t dried oregano
  • 2 C shredded Mexican cheese blend
  • 6 flour tortillas burrito size
  • 2 T chopped cilantro
  • 20 oz frozen corn
  • 2 T butter
  • 2 T lime juice
  • salt and pepper to taste
  • 1/2 C water
On Cooking Day
  • 1 t canola oil
  • 2 avocados

Instructions

To Assemble
  1. Cube chicken to equal 3 cups. Add next 4 ingredients to a large bowl and mix well.
  2. Scoop mixture evenly onto 6 tortillas. Roll up folding in sides. Store in large container with lid or large zipper bag.
  3. Chop cilantro and add to a large microwave safe bowl with lid.
  4. Add next 5 ingredients to the same bowl. Cover with lid and shake to mix.
To Cook
  1. Place chimichangas on large baking sheet sprayed with non stick spray
  2. Brush each with canola oil. Bake 400 degrees for 15 – 20 minutes or until crisp.
  3. Cook corn in microwave for 5 – 7 minutes.
  4. Slice avocados before serving.
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