My handsome husband loves Mexican food. He could eat it several times a week if I made it that often. We couldn't decide what kind of Mexican we wanted to make for dinner last night (curse not having my menu planned for the week!) so we combined a couple ideas. That's how we came up with chimi-ritos, half chimichanga, half burrito. They turned out really yummy, so filling, I couldn't even finish one, but so good! Nate is really happy to have leftovers for lunch today. Enjoy!
2 chicken breasts, cooked and shredded*
4 large flour tortillas
2 Tbsp. butter
2 Tbsp. oil
Heat tortillas to make them more pliable. Spoon some bean mixture onto tortillas and spread. Add some rice then chicken then cheese. Fold side of tortilla in and roll up. Melt butter and then combine with oil. Brush a small amount of butter/oil mixture onto a tin foil lined baking sheet. Place rolled chimi-ritos seam side down on prepared baking sheet. Brush tops with a bit of the butter/oil mixture. Bake at 450 degrees for 8 minutes. Flip chimi-ritos, brush with butter/oil mixture and bake another 8 minutes. Serve warm at top with salsa, sour cream, etc.
Nate wanted to try a new seasoning on our chicken. I'm so glad we did, it was amazing! Here's the rub he used. Then I baked the chicken at 400 degrees for about 30-33 minutes, then let rest for 10 or so minutes before shredding.
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper
Mix all of those really well. Drizzle a small amount of olive oil on chicken breasts and then add some of the seasoning and cook your chicken.
Linked up at Fantastical Sharing of Recipes and Chef in Training.