Cooking Instructions
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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Remove the skin from the
Rotisserie Chicken (1)
and remove meat from breast, thighs, wings, and legs. Shred with fingers, taking out skin and bones.
Step 3
Place all of the meat in a large skillet. Add
Salsa (1 jar)
,
Ground Cumin (2 g)
,
Dried Oregano (as needed)
,
Chili Powder (1 pinch)
,
Salt (1 pinch)
, and
Crushed Red Pepper Flakes (1 pinch)
to the skillet and bring to a gentle simmer.
Step 4
Place
Refried Beans (1 can)
in a microwave-safe bowl and microwave 1 minute. Remove chicken from stove and set up folding station with
Flour Tortillas (8)
, refried beans,
Monterey Jack Cheese (150 g)
, and rotisserie chicken.
Step 5
Spread a spoonful of beans on the tortilla, then top with chicken and cheese. Fold ends in, then turn tortilla to wrap. Lay each on a baking sheet.
Step 6
Melt the
Butter (15 g)
and brush the outside of the chimichangas with the butter. Bake 10-12 minutes, or until crispy.
Step 7
For the sauce, heat
Canola Oil (15 mL)
over medium heat in a small saucepan. Add
Onion (1)
and
Garlic (2 cloves)
, and cook 3-4 minutes or until soft. Add in
Canned Green Chiles (1 can)
,
Cinnamon Sugar (as needed)
,
Chili Powder (as needed)
, and
Ground Cumin (as needed)
.
Step 8
Cook another 2 minutes, then add in half of the
Low-Sodium Chicken Broth (120 mL)
. Reduce until chilies and onion are soft. Add more broth if necessary. Taste and adjust with salt and pepper.
Step 9
Spoon over the sauce over the baked chimichangas. Enjoy!
