Baked Chimichanga Burritos

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We made it through the deep freeze of January 2015! It was a rough week. But I found an odd joy in the challenge of seeing if I could dress warm enough while going to the dog park or walking with the pup. And I was beyond thankful for wonderful doggy daycare two days a week!

Now on to business. I was pleasantly surprised that these babies were absolutely delicious! Aaron and I agreed it’s probably among our top 3 favorite Mexican food recipes (and I have some dandies, such as Mexican lasagna). To top it off they are ridiculously easy to make.

Baked Chimichanga Burritos

  • 2 large chicken breasts
  • 1 small yellow onion, sliced
  • 1/2 cup water
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  •  salt, to taste
  • 5 large burrito size tortillas
  • 1 can refried beans
  • 1 1/2 cup guacamole
  • 1 1/2 cup fresh salsa
  • 2 cups montery jack cheese, shredded
  • olive oil
  • sour cream and extra salsa and guac for serving

Directions:

  1. Place sliced onion and water in the bottom of a slow cooker. Season both sides of the chicken breasts with the spices and place on top of the onions. Cook on low for 2-3 hours. Be careful not to cook too long. Allow breasts to cool and shred by hand.
  2. Lay out tortillas and other ingredients. Spread 1/4 cup of refried beans on the tortilla, followed by 1/3 cup of chicken, 1/4 cup guacamole, 1/4 cup salsa and 1/3 cup shredded cheese. (Note: I just eye ball all of those measurements, no need to actually measure, just don’t over fill).
  3. Spray a tin foil lined baking sheet with olive oil spray. Roll up the burritos like they do at Chipotle (I know you’ve all gotten a burrito at Chioptle so you know what I’m talking about!) and place on the baking sheet with the seam side down. Repeat this until they are all done.
  4. Brush each burrito liberally with olive oil, this will allow them to crisp up nicely. Bake in a preheated 425 degree oven for 15-20 minutes, or until golden.
  5. Serve with sour cream and more guac and salsa if desired!

Makes 5 large burritos.

Recipe adapted from Creme de la Crumb

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