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
- 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.
- 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).
- 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.
- 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.
- Serve with sour cream and more guac and salsa if desired!
Makes 5 large burritos.
Recipe adapted from Creme de la Crumb