Baked Chimichangas

Cooked chicken, Monterrey cheese and salsa wrapped in tortillas and baked to golden brown. Serve with grated Monterrey Jack, salsa, sour cream, and guacamole.

Ingredients -

8 (6 inch) Flour Tortillas
1-1/2 cups Cooked Chicken, cubed
2 ounces shredded Monterrey Jack Cheese
3/4 cup Thick and Chunky Salsa

Preparation:

1. Preheat oven to 400 F.

2. Combine chicken, cheese, and salsa in medium bowl.

3. Warm tortillas in oven until pliable.

4. Dampen 1 side of tortilla with water and place moist side down.

5. Spoon chimichanga mixture onto tortilla. Fold tortillas left side, then right side over, top side and bottom.

6. Place chimichangas seam side down in greased baking dish.

7. Bake 15 minutes.

Cooking Tip

Cooked Chicken

Boneless thighs and breasts are the best choice here, or leftover chicken from a whole roaster.

Mexican Cooking Tip

Queso Fresco

Queso frescos are fresh cheeses, which are white, soft and crumbly. The cheese is great for sprinkling over appetizers, soups, salads, and in tortilla dishes.