Southwest Chimichangas – C
Chips, salsa and green salad
  • Classic
  • freezable, kid favorite, one pan, poultry
  • 2019:Favorite Recipes, Once A Week Meal Plans Vol 3
Southwest Chimichangas – C
Chips, salsa and green salad
  • Classic
  • freezable, kid favorite, one pan, poultry
  • 2019:Favorite Recipes, Once A Week Meal Plans Vol 3
Servings:

Ingredients

Prep
  • 1 C frozen chopped spinach
  • 1 deli roasted chicken
  • 2/3 C frozen corn
  • 15 oz canned black beans
  • 2 t chili powder
  • 1 t ground cumin
  • 3/4 t salt
  • 1 1/2 C shredded Monterrey jack cheese
  • 6 flour tortillas burrito size
On Cooking Day
  • 2 T olive oil
  • 1 bag tortilla chips
  • 1 jar salsa
  • 6 C salad greens
  • 1 C sour cream optional

Instructions

To Assemble
  1. Thaw spinach in colander under running water. Squeeze until very dry.
  2. Drain beans and rinse.
  3. Shred deli roasted chicken.
  4. Mix first 8 ingredients in a large bowl.
  5. Scoop mixture equally onto each tortilla and roll up, folding in sides.
  6. Store in a container with lid or zipper bag.
To Cook
  1. Place chimichangas on baking sheet.
  2. Brush with oil and bake on baking sheet sprayed with non stick spray at 400 degrees for 15 – 20 minutes until golden brown and lightly crisp. Top with sour cream if desired.
  3. Serve with chips, salsa and green salad.

Ingredients

Prep
  • 1 C frozen chopped spinach
  • 1 deli roasted chicken
  • 2/3 C frozen corn
  • 15 oz canned black beans
  • 2 t chili powder
  • 1 t ground cumin
  • 3/4 t salt
  • 1 1/2 C shredded Monterrey jack cheese
  • 6 flour tortillas burrito size
On Cooking Day
  • 2 T olive oil
  • 1 bag tortilla chips
  • 1 jar salsa
  • 6 C salad greens
  • 1 C sour cream optional

Instructions

To Assemble
  1. Thaw spinach in colander under running water. Squeeze until very dry.
  2. Drain beans and rinse.
  3. Shred deli roasted chicken.
  4. Mix first 8 ingredients in a large bowl.
  5. Scoop mixture equally onto each tortilla and roll up, folding in sides.
  6. Store in a container with lid or zipper bag.
To Cook
  1. Place chimichangas on baking sheet.
  2. Brush with oil and bake on baking sheet sprayed with non stick spray at 400 degrees for 15 – 20 minutes until golden brown and lightly crisp. Top with sour cream if desired.
  3. Serve with chips, salsa and green salad.
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