Baked Chicken Chimichangas

Whenever we drive by a Perkins, Joey's hands twitch on the steering wheel in an effort not to turn into the parking lot, head into the restaurant, and order himself up some chimichangas. Needless to say, he really, REALLY likes chimichangas. I had the feeling when we stumbled across this recipe for baked chicken chimichangas a few weeks ago that it would quickly become a "Johnson Family Classic." Well... it has!

So here is the recipe, at its finest, taken from "The Girl Who Ate Everything."  I hope you enjoy eating these as much as we do. Maybe they will soon become a favorite in your kitchen, too! By the way, I wouldn't by any means consider myself a skilled cook... but these are SIMPLE as well as incredibly delicious.

Ingredients

2 cups cooked chicken, chopped or shredded
1 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded cheddar cheese
2 green onions (about 1/4 cup) **I just use whatever kind we have on hand and it always tastes great**
6 (8 inch) flour tortillas
2 tablespoons butter, melted
Diced tomatos
Sour cream
Avocado or Guacamole

Instructions

1. Preheat oven to 400°F.
2. Mix chicken, salsa, cumin, oregano, cheese, and onion together.
3. Place about 1/3 of a cup of mixture onto the center of each tortilla.
4. Fold opposite sides over filling. Roll up from the bottom and place seam down on a baking sheet.
5. Brush with melted butted.
6. Bake for 25 minutes or until golden brown and crispy. (You don't want them to be burnt, but definitely don't take them out too soon or they'll be a little soggy!)
7. Serve with the toppings of your choice! Tomato, avocado, sour cream...

Look at those colors! Can you say gorgeous? And so nutritious :) Below, the final product, in all its simple, delicious glory! We love ours with chopped tomato, fresh avocado, and lots of sour cream!

These taste even better after a day or two in the fridge. We simply heat ours up in the toaster oven and enjoy them all over again!