Oven Baked Chimichangas

Oven Baked Chimichangas

 

Ingredients

Makes 6 chimis

*This recipe makes use of already cooked chicken and cooked rice so plan ahead!

1/4 cup vegetable oi

1 onion chopped

1 can black beans rinsed and drained

1/2 cup cooked rice

2-3 cups diced cooked chicken

1-2 teaspoons minced cannd chipotle chiles in adobo sauce

1 cup shredded cheese

salt and pepper

6 large burrito size tortillas

Directions:

Place baking sheet in the oven and heat to 450* While oven is heating, in a large skillet heat 2 Tbsp oil.  Cook onion until tender.  Stir in beans, rice, chicken and chipotle and cook until heated through, about 3 min.  Remove from heat stir in cheese and season with salt and pepper to taste.  

Covering tortillas with a damp paper towel, microwave tortillas about 1 minute.  Top each warm tortilla with some of the chicken mixture, leaving about a 2 inch boarder at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly.  Brush the wrapped tortillas with the remaining oil and arrange them seam down on the hot baking sheet.  Bake until the chimis are golden brown and crisp, about 8-10 min.

Chicken Broccoli Rice Casserole

I have had this recipe for awhile now, & kept planning on making it but I never got around to it, or it didn't sound good that day - whatever. Well I finally made it tonight and it was sooo good!! I can't believe it took me that long to make it! This was the only picture I got of it before it was GONE. Seriously. 

This recipe makes two 8x8 pans or one 9x13 pan. Since I have a small family I made the two 8x8 pans and froze one for another night! Bonus! 

Ingredients:

5 cups cooked rice

2 cups cooked chicken, chopped

1 can cream of chicken soup

1 can cream of mushroom soup

2 cups broccoli, chopped (I thought this could use a lot more broccoli, so I would do at least 3 cups. I also just threw mine in uncooked, but if you are using frozen broccoli you might want to lightly steam it first.)

2 cups cheddar cheese, shredded (And some extra to sprinkle on the top.)

salt and pepper, to taste (optional)

Combine all ingredients together in a large bowl and mix well.

Bake at 350 F for 25-30 minutes or until cheese is bubbly.

Enjoy!

California Wild Rice Chicken Salad

This is sooo good, really hearty, very easy and fast. My friend Margaret made this for our Bunko group!

Ingredients:

Salad:
1 box long grain and wild rice, cooked with seasonings
2-3 chicken breasts, cooked and shredded or chopped to your liking
4 green onions, chopped
1 red bell pepper, diced
2 medium avocados, diced
1 cup chopped almonds, pecans or toasted peanuts

Dressing:
2 cloves of garlic, minced
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/3 cup rice wine vinegar
1/3 cup vegetable oil

Directions:
Mix dressing ingredients in a blender. Chill for 1 hour. (The dressing makes double what you need for the recipe provided.) So keep the other half in the fridge for any green salad or double this recipe.

Toss all ingredients together with dressing. May be served cold or at room temperature.

CILANTRO LIME RICE

This rice was so good, and the best thing was that we just dumped everything in the rice cooker. Super easy!

Ingredients:
3 cups rice
3 cups water
4 tsp.(or cubes) chicken bouillon
4 tsp. garlic, minced (I think I only used one)
1 TBS canola oil
2 TBS fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies

Blend cilantro, onion and chilies in food processor. Then, either dump everything in a rice cooker like I did - or - bring water to boil & add all ingredients. Simmer covered for 30 min or until rice is cooked.

Almond Chicken and Rice

I made this for dinner the other night and it was yummy! Steve loved it and it gives you a mix of carbs, protein, and veggies! ;)

Ingredients:

4 small boneless skinless chicken breasts
1/4 cup Kraft Tuscan House Italian Dressing and Marinade, divided
1 1/4 cups fat-free reduced-sodium chicken broth
1/2 tsp garlic powder
2 cups broccoli florets
1 cup instant white rice, uncooked
1/4 sliced almonds (I bought the already sliced ones in the bag in the produce or salad dressing section)

Directions:

Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.

Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min. or until chicken is done (I had to cook it for like 20 min). Remove chicken; cover to keep warm.

Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and almonds. Remove from heat; cover. Let stand 7 min. Serve chicken over rice. (I think next time I will shred the chicken and mix it into the rice mixture before serving)