Baked Chimichangas

Since I have an abundance of chicken in my freezer, I filled up our meal plan with poultry dishes! On the menu tonight: baked chimichangas. I've adapted a recipe I found awhile back at Or so she says for a little more convenience on my part. I also adapted it to feed my larger family (we've doubled the number of children in our house in less than a week!). If you have a smaller family, just half the recipe. (I will update tomorrow with pictures.)

Baked Chimichangas

2 chicken breasts

1 1/2 c. salsa 

2 t. ground cumin

1 1/2 c. shredded cheese

12 flour tortillas

olive oil

any toppings you want (we use more cheese, lettuce, tomato, sour cream, &-if I'm lucky-guacamole)

1. Place your chicken in the crockpot and cook on low for about 8 hours.

2. About half an hour before dinnertime, preheat your oven to 400 degrees.

3. Shred your chicken or let your kids go at it with kid-safe knives.

4. Add salsa, cumin, and cheese. 

5. Place about 1/2 c. of mixture on a tortilla and roll up. Place seam-side down on a baking sheet and continue with the rest of your tortillas. Brush with olive oil.

6. Bake at 400 degrees for about 25 minutes.

7. Garnish with your favorite toppings & enjoy!

Linking up to Slow Cooking Thursday.

11. tough teachers

12. bonding with FG over hours of homework

13. 2 new sisters who joined our family last night

14. sharing a meal with friends

15. my sweet baby's voice