Sunday, May 23, 2010

Baked Chicken Chimichangas

Frugalicious. That's the "word" hubby used to describe me the other day as I was explaining to him that the chicken we were eating in these chimichangas was more or less free because in preparing the chicken, I also managed to get about 2 quarts of chicken stock out of the deal. If you've ever priced store-bought chicken stock you know that it's not exactly cheap. And making your own is so easy, especially if you cook your whole chicken in the crockpot as I did. Frugalicious and lazylicious. (He's not the only one who can make up words.)

I seasoned a whole (approximately 3 1/2 lbs.) chicken with salt and pepper and put it in the crockpot along with some sliced onions, celery, carrots, a couple of smashed garlic cloves and some fresh herbs. I added 3-4 cups water, slapped on the lid, set the cooker to low and forgot about it for about 8 hours. I came back to chicken falling off the bones, so moist and juicy. There was a little bit of work involved in shredding the chicken and separating skin and bones, but I ended up with about 5 cups of shredded chicken. I saved out two cups for this recipe and froze the rest. I then threw the bones back into the crockpot with the broth, veggies and herbs still present, added another 4 cups of water and cooked it on high for another 3 hours. I strained it, cooled it and defatted it, then froze the very rich and gelatinous stock in a gallon freezer bag for future use. Frugalicious, lazylicious and planaheadalicious. (OK, now I'm just being stupid.)

Baked Chicken Chimichangas (makes 4 chimichangas)

2 cups cooked,shredded chicken
1 can Ro-tel (diced tomatoes and green chilies) drained
1 TBSP chili powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp onion powder
1/4 tsp garlic powder
pinch of cayenne pepper
salt and pepper
6-8 ounces of shredded cheese (I used a Mexican mix)
4 burrito-size tortillas
canola oil

Puree drained Ro-tel tomatoes and chilies in food processor or blender and pour into medium mixing bowl. Add the chili powder, cumin, oregano, onion powder, garlic powder and cayenne pepper. Stir in the shredded chicken and taste, then season with salt and pepper if needed. At this point you can refrigerate the mixture until you're ready to make your chimichangas. We had some unexpected plans pop up on the day that I was planning on making these, so I let this sit in the fridge for two days before using.

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

Cover tortillas with a damp paper towel and microwave for 30-60 seconds to soften.

To build the chimichangas place a handful of cheese on the tortilla and top it with 1/4 of the chicken mixture.

Fold bottom up, then fold in sides.

Continue rolling/wrapping until your chimichanga is secure and looks like this.

Place chimichangas on prepared baking sheet and brush with canola oil. Bake for 15-17 minutes, or until deeply golden. Remove from oven and top with your favorite garnishes. We used fat free sour cream, avocado, tomato and chives.


Julie said...

I never thought of it that way! I always make stock out of my chickens. Not only is it cheaper, it soooooooo much better. These look yummy, adding them to the list of recipes to make!!

Memória said...

YUM YUM YUM!!! This chimichanga looks great! I love that you baked it.

Sweet and Savory said...

What a great meal, this makes. It is light enough and filling enough to be just right.

Thanks for sharing this, Mags.

June said...

"Frugalicious" I love the language you two speak! Your chimi's look wonderful and I can't wait to see what you do with the stock and the rest of the cluck. MMM

stephchows said...

mmmmmm and don't you just love making up words :D

Maria said...

Love that these are baked! Stumbled:) Hubs will love these!

Wanna Be Chef Mysti! said...

anything with rotel! mmmmmm I am going to give this one a go!

Leslie said...

Yummy! I love chimichangas and these look fantastic.

Barbara Bakes said...

I'm so impressed you got a crispy, golden chimi from the oven. You Frugalicious, lazylicious and planaheadalicious cook you.

Grumpy and HoneyB said...

I want to visit you when I visit my brother and eat at your house! Yummy!

Grumpy made up a word for me that I posted about a long time ago. He asked me why didn't I make something Scrumptdillyicious like Grannyloohoo did. lol. Sounds like we belong in your family!

All Our Fingers in the Pie said...

Looks great! I so miss my own homemade chicken stock. Haven't had a chicken in awhile.

Jen @ My Kitchen Addiction said...

I had to smile as I was reading this because earlier this week I cooked a chicken in the crock pot and then made a big batch of stock... And, I was explaining to my hubby how much money I saved! I wish I had used the chicken to make chimichangas instead of chicken salad, though.