A Mexican Food Kick: Roast Chicken Chimichangas

Before I tell you about this seriously amazing dish, I must tell you about a product that has changed my life cooking life.  I sell pampered chef and because of it, I was introduced to their Deep Covered Baker.

You can do so many things with this dish, including cooking chicken breast in the MICROWAVE for about 8-10 minutes!  They turn out so juicy too.  I really believe that every mother, working parent, working spouse, college student and everyone else that wants to have a great meal in a short amount of time needs one!  Seriously...you need to buy one today!  I can share all kinds of good recipes with you. (Lava cake in the microwave in 10 minutes!)

Okay on to this recipe.  You do not have to have a Deep Covered Baker to cook this meal, but it will make it go faster! :) Also, if you have a KitchenAid mixer, which is also one of my favorite kitchen gadgets, you can use your paddle attachment to shred chicken!  It works great!  Such a short cut.  Thank you Pinterest!

Now, seriously, we will get to the recipe.

Roasted Chicken Chimichangas 

adapted from: myrecipes.com

• 2 chicken breast, cooked and shredded
• 1 cup crumbled queso fresco cheese (if you cannot find this you can use monterey jack, but if our Wal-Mart has it, I am sure you can find it!)
• 1/4 cup chopped green onions
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1 garlic clove, minced
• 1 small can chopped green chiles
• 6 (8-in) flour tortillas
• Cooking Spray
• 7 oz can Salsa Verde

Preheat oven to 475.

Combine first 7 ingredients in a large bowl; toss well.

Cover a cookie sheet with parchment paper.  You do not have to do this, but it helps keep the bottoms from burning.  Spray the parchment paper lightly with cooking spray.

Spread 2/3 cup chicken mixture on each tortilla; roll up.  Place rolls seam sides down on prepared baking sheet.  Coat tops of chimichangas with cooking spray.  Bake for 7-9 minutes. Serve with Salsa Verde.

Enjoy! :)