Chicken chimichangas

This week I wanted to do recipes with rice. This isn't exactly a rice recipe. This is more of a chicken recipe, but it has rice in it and it's oh-so-delicious!

Chicken Chimichangas

Ingredients
2 c. shredded cooked chicken
1 c. picante sauce
OR 1 c. diced tomatoes and 2 Tbsp. canned green chilies
½ c. tomato sauce
2 c. cooked rice
¾ tsp. cumin
½ tsp. oregano
8 – 12 flour or GF tortillas

Recipe Instructions:

Combine first 6 ingredients in bowl.

For a GF rice tortilla, lightly spritz oil on one side of tortilla.
Spoon 1/2 c. mixture onto oiled side of tortilla. Fold with seams down. (If you are not allergic to cheese, top with shredded Monterey Jack cheese. If you are allergic and don't like the crispiness of the tortillas, top with salsa or diced tomatoes & green chilis)

For a 6" corn tortilla, oil both sides of two tortillas. Place one tortilla on the bottom of the pan. Spoon 1/2 c. mixture on tortilla, spreading it evenly. Top with second oiled tortilla. (If you are not allergic to cheese, top with shredded Monterey Jack cheese. If you are allergic and don't like the crispiness of the tortillas, top with salsa or diced tomatoes & green chilis)

Bake at 425 degrees for 13 minutes uncovered

Note: For a more efficient use of the meal, use ½ c. of chimichanga meat mixture for adults and ¼ c. mixture for children.

In the past, I have made big batches of this and bagged the chimichanga meat mixture and froze it (and froze the cheese seperately for our regular eaters). Then, when I wanted to have a quick meal, I'd defrost the meat mixture and wrap it into fresh tortillas. It worked really well and it was fast.