Baked Chimichangas

Here is one of my favorite Mexican dish recipes. I found this recipe in a cookbook at the house we stayed at in Maine when Chad took a 7 week course there during Residency. I made it a few times while we were in Maine and now when I make it, I am always reminded of that fun summer.

Baked Chimichangas

8 oz. cooked chicken
8 oz. jar salsa
16 oz. refried beans
4 1/2 oz. green chili peppers, drained
3 T. sliced green onions
4 oz. Mont. Jack cheese or cheddar
8 tortillas
sour cream, lettuce, additional green onions and salsa or chopped tomatoes

Shred chicken. In sauce pan, combine chicken, salsa, beans, chili peppers and green onions. Cook and stir over medium heat until heated through. Stir in cheese. Wrap tortillas in foil. Warm in 350 oven for 10 min. Place meat mix. on tortillas. Fold in sides and roll up. Place in 13x9 in. pan. Bake uncovered at 350 for 15-20 min. Serve with sour cream, salsa or tomatoes, green onions and lettuce.

When I make this, I find that I often have more meat mixture than I need for 8 tortillas. My suggestion would be to use 10 tortillas and place in a larger pan or the meat mix is really good used as a dip for chips!