Baked Chicken Chimichangas
Spicy Chilled Pineapple and Refried Beans
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 3 cups shredded rotisserie chicken
- 2 (4-oz) cans diced green chiles
- 1½ cups shredded Mexican-blend cheese
- 1½ tsp ground cumin
- 6 burrito-size flour tortillas
- 1 (16-oz) container fresh salsa
- 1 (8-oz) carton sour cream
- 1 (8-oz) container guacamole (or use 2 avocados, diced)
Instructions
- Preheat oven 400°F. Place a wire rack on a large rimmed baking sheet.
- Combine chicken, green chiles, cheese, and cumin in a bowl. Season with salt and pepper. Divide chicken mixture among tortillas. Fold bottom of each tortilla over filling; fold in left and right sides, and roll up to completely enclose filling.
- Place filled tortillas on rack on baking sheet. Spray generously with cooking spray.
- Bake 15 to 20 minutes or until golden. Serve with salsa, sour cream, and guacamole.
Side Dish Ingredients
- 1 (16-oz) container pineapple chunks
- 2 Tbsp lime juice
- ½ tsp crushed red pepper
- 2 (16-oz) cans refried beans
Side Dish Instructions
- Toss together pineapple, lime juice, and red pepper. Chill until ready to serve.
- Heat beans according to directions on can. Serve beans on each plate.
30 Minute Meals Meal Plan
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