This really should be a love sonnet for my crock-pot. But that can follow in a future post. It's no secret that I was neither born nor raised in East Texas. My roots are strongly bound to the west coast--just a hop, skip and a jump from the Mexican border. With those roots I have a dear love for authentic and delicious Mexican food. I came across a few recipes for oven chimichangas. Huh? Sounds interesting. Let's do this.
First, let your crock-pot work some magic for you. To cook your shredded chicken, put the following in your crock-pot.
Frozen chicken (yes, frozen) 1/2 to 1 cup salsa verde (that means "green," y'all) 1/2 to 1 cup chicken broth or stock 1 can chopped green chillies
Next, add a menagerie of spices. Here's what I included:
cumin chili powder oregano garlic powder onion powder salt & pepper
Cook all of that delightfulness on low for about 6 hours, or until the chicken is completely cooked. When it's done, remove each piece of chicken to a cutting board and shred. Place in a separate bowl. Scoop out any remaining chillies from the crock-pot.
Now for the chimichangas. Preheat your oven to 400 degrees F. Line a cookie sheet with parchment paper.
Coat both sides of a flour tortilla with melted butter. Place a few spoonfuls of the chicken mixture in the middle of the tortilla. Add shredded cheese, green onions and whatever other goodies you might want. Finally, fold up the tortilla and place it on the cookie sheet seam down. If you can't properly fold a chimichanga and/or burrito on your own, Google it. If Google can't help you, my condolences.