I have a very trim, slim husband who can pack in the food and he was getting tired of sandwiches for lunch and I was getting tired of having left overs always ready, so voila! We discovered these scrumptious chicken chimichangas that can be frozen and then thawed for a quick lunch. They are much healthier and tastier than frozen food aisle burritos (though we are certainly guilty of buying those for a quick snack).
This recipe is adapted from one my mother makes. I will show you the additions.
2 1/2 cups cooked, diced, chicken (To make it vegetarian, use pinto beans for added substance).
1 cup salsa (we prefer homemade. I will share the recipe later)
1/3 cup sliced green onion
1 can black beans, drained (I frequently add another can).
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1/2 jar/ 8 oz. of Green Enchilada sauce
2 TBSP honey
2-3 cups cooked brown rice
whole wheat flour tortillas
Mix chicken, salsa, onions, cumin, oregano, salt, honey, enchilada sauce and black beans in a large bowl. (I don't think these pictures will get any awards, but you get the idea. :))
Take your flour tortillas and place a good dollop of chicken mixture, then add a good dollop of brown rice and sprinkle with cheese. Fold the two bottoms and then the two sides, so the tortilla looks like a square pillow. Turn over so the folds are on the bottom. Brush with melted butter.
Wrap individually in plastic wrap and foil. Freeze for up to 30 days.
Preheat the oven to 475 degrees. Bake for 13 minutes. The crust should be golden brown and crispy. Serve with fresh tomatoes, salsa, avocado and lettuce.
I also convert them to enchiladas and simply top with the rest of the green enchilada sauce mixed with a bit of half and half.
P.S. HEALTH BENEFITS OF BLACK BEANS, courtesy of Whole Foods:
To read more, visit this article on black beans: whfoods.com.