One of my wife’s favorite dishes is probably the chimichanga. I could be wrong about that, but she has never turned one down, and any Mexican or Tex-Mex restaurant we have ever been to, she almost always orders the chimichanga. I used to deep fry the chimichangas, but now I have recently started baking them. It’s a lot easier, and a lot less of a mess, and that it right up my alley. My kids have also been turned onto the chimichanga, and as they can be picky eaters (yes, still), these still make a great dinner because I can make a variety including just plain chicken, or chicken and cheese, or chicken, refried beans, and cheese. So a couple of weeks ago, I decided to create my own, and for whatever reason I could not shake enchiladas suizas out of my head, and so that is the direction I went, however simplifying the cheese sauce by using some leftover baby Swiss cheese. It was awesome to say the least.
Let’s get started.
- 1 large flour tortilla
- 1 cup cooked chicken, shredded or cubed
- 1/2 cup cooked refried beans
- 2 tbsp diced green chilies
- 3 slices of Swiss cheese
- Hot sauce
- Cooking spray or canola oil
Preheat your oven to 400 degrees.
Heat a large flour tortilla in the microwave, or in a large skillet, only for a few seconds so that you can easily work with it.
Lightly spray with the cooking oil and place it onto a baking sheet.
Bake until a light, golden brown, roughly 15 minutes. Once golden, remove and place the Swiss cheese onto the chimichanga, covering the top. Return back to the oven and cook a few more minutes until the cheese is fully melted.
Remove and dig in. I drizzle hot sauce on mine as I like some extra kick and serve it with some Mexican rice, sliced avocados, and a simple salad. Give this one a try. It’s really, really good, especially with that Swiss cheese. Hope you enjoy!