Dinners on the move again

It was dinner "to go" again last Friday night as we dashed off to another wrestling tournament.  I planned to pack up some chicken chimichangas to take with us to the tournament so I cooked extra chicken thighs with my Chicken Bonne Femme.  Too bad they were so good that we ended up eating the "extras" - oops.  So after a trip to the grocery store to buy more chicken, I got started on my chicmichangas.

Chicken Chimichangas
3/4 cup chicken broth
1 cup whole grain brown rice, cooked
3 boneless chicken breasts
1 Tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 can pinto beans, drained and rinsed
6 ounces cheddar cheese
1 Tablespoon flour
1 Tablespoon water
6 flour tortillas - I like to use large burrito sized tortillas for chimichangas

Season chicken breasts with salt and pepper and place on a baking sheet.  Poke holes in breasts with a fork and bake 30 minutes at 350.  Dice chicken when cool.

Heat oil in skillet, add onion and cook until softened.









Stir in garlic, chili powder and cumin and cook 30 seconds.







Add broth, rice and beans and bring to a boil.

Reduce heat, add chicken and cook 10 minutes.

Lay tortillas on counter and top each with an ounce of cheese.

Scoop 3/4 cup filling in the center of each tortilla.

Combine flour and water and brush mixture on the edges of each tortilla.







Fold 2 tortilla sides to center, overlapping.  Fold up ends of tortilla.

Heat a small amount of oil (I used olive oil) in a skillet and cook 2 chimichangas at a time in hot oil.  Turn once. 

Drain on paper towels and serve.  (or in my case - pack them up to go)

I adapted this recipe from a Cook's County magazine.  You could easily adapt this to a vegetarian recipe by replacing the chicken broth with vegetable stock and eliminating the chicken breasts.  I made a slightly healthier version of the chimichanga by making mine on a whole wheat tortilla and eliminating the cheese.  You can also bake the chimichangas instead of frying them to make them even crispier. 

For those of you that are curious about the tournament - my son took 6th out of 32 teams!  We couldn't have been more proud.













Ciao!



Chicken Chimichangas
3/4 cup chicken broth
1 cup whole grain brown rice, cooked

3 boneless chicken breasts
1 Tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 can pinto beans, drained and rinsed
6 ounces cheddar cheese
1 Tablespoon flour
1 Tablespoon water
6 flour tortillas - I like to use large burrito sized tortillas for chimichangas



Season chicken breasts with salt and pepper and place on a baking sheet.  Poke holes in breasts with a fork and bake 30 minutes at 350.  Dice chicken when cool.  Heat oil in skillet, add onion and cook until softened.  Stir in garlic, chili powder and cumin and cook 30 seconds.  Add broth, rice and beans and bring to a boil.  Reduce heat, add chicken and cook 10 minutes.  Lay tortillas on counter and top each with an ounce of cheese.  Scoop 3/4 cup filling in the center of each tortilla.  Combine flour and water and brush mixture on the edges of each tortilla.  Fold 2 tortilla sides to center, overlapping.  Fold up ends of tortilla.  Heat a small amount of oil (I used olive oil) in a skillet and cook 2 chimichangas at a time in hot oil.  Turn once.  Drain on paper towels and serve.