Oven Baked Chicken Chimichangas

If there is one thing we love in this house it's Mexican food. It has such a fantastic flavor and has that great crunch you would expect from a fried chimichanga in a baked one. It has easily become a favorite recipe for our dinner rotation. I hope you'll love it as much as we do!

Serving Size: 2 Chimichangas 

Servings Per Recipe: 4

Ingredients

2 cups chicken, cooked and shredded

1 cup of your favorite salsa (we used Pace Medium Picante)

1 handful cilantro, chopped

2 tsp minced garlic

2 tsp reduced sodium taco seasoning

1 cup shredded cheese (can use cheddar, Mexican blend, or even pepper jack)

1 small bunch of green onion, chopped including tops

8 soft taco size tortillas (8inches)

2 tbsp melted butter 

Directions

1. Preheat oven to 400 degrees Fahrenheit

2. Mix together the shredded chicken, salsa, cheese, taco seasoning, cilantro, garlic, and green onion together in a bowl. If it seems overly dry you can add more salsa. 

3. Put approximately 1/4 cup of the chicken mix into your tortilla.

4. Fold in opposite sides and roll up. Place seam side down in your baking dish. 

5. Brush (I spooned) melted butter over the tops of your tortillas. This will help crisp them up!

6. Bake at 400 for about 20-25 minutes or until golden brown. 

*We served with Guacamole, you could also use sour cream, plain Greek yogurt, salsa, extra green onion, or whatever you like!

Happy Eating!

Peanut Butter Coconut Frosting

Ingredients: 

• 1/2 cup creamy peanut butter
• 5 Tbsp Coconut Oil 
• 1 Tsp Vanilla Extract
• 1/2 Cup Powdered Sugar 

Directions:

1. In a microwave safe bowl put in your peanut butter, coconut oil, and vanilla. 
2. With 10-15 second increments, melt the ingredients together. Stirring each time to make sure everything melts smoothly.  
3. Once it is all melted together add in your powdered sugar and stir. (If it's too thin still, add a little bit more powdered sugar until it's desired consistency). 

Keep in mind this isn't going to be like conventional store bought frosting. The coconut oil moves between solid and liquid form so you'll find if you refrigerate this, it'll get stiff. When it's out for a while it'll get soft. I gave mine a few minutes in the fridge and then spread on brownies.