Freezer meals are great to have whether you are a busy momma, just want to have back ups for crazy nights, or you want to have one lazy night every now and then without breaking out the pots and pans. It’s so easy to just dump everything in the crock pot and go, or pop it in the oven and not have to worry about anything. Well my friends, add this recipe to your list because this one is GOOD and oh so worth it!
Check out what our friends over at The Girl Who Ate Everything had to say about these:
“These Baked Chicken Chimichangas are a healthier twist on the old classic. You won’t even miss them being fried because they get nice and crispy!”
You wanna know what is funny? Not only do I not miss the fried part, I prefer them like this. They crisp up beautifully!
Ingredients
2 cups cooked chicken, chopped or shredded
1 cup of Old El Paso salsa
1 teaspoon ground cumin
½ teaspoon dried oregano leaves, crushed
1 cup shredded Kraft cheddar cheese
2 green onions, chopped (about ¼ cup)
6 (8 inch) Old El Paso flour tortillas
2 tablespoons Land O’ Lakes butter, melted
Instructions
Preheat oven to 400°F.
Mix chicken, salsa, cumin, oregano, cheese and onions. Place about ⅓ cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
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Quick Tip: Top with diced tomato, guacamole, salsa, and shredded cheddar chees
Thanks again to The Girl Who Ate Everything for this amazing recipe.