Last year, my university had one community microwave, nestled among the tempting scents of burgers and tacos. This year, they have none.
I’ve been trying to avoid eating their greasy fast food and limp cafeteria food, but that’s difficult when I can’t heat up my meals.
Serves: 7 to 8 lunch-sized servings
Prep Time: 20 minutes (add 15 if chicken is not pre-cooked)
Bake Time: 25 minutes
2 cups (approx. 1 pound) cooked chicken, chopped or shredded
1 cup of your favorite salsa
1 teaspoon ground cumin
½ teaspoon dried oregano leaves, crushed
1 cup shredded cheese (Cheddar, Mexican, Pepperjack, etc.)
2 green onions, chopped (about ¼ cup)
6 to 8 (8 inch) flour tortillas
2 tablespoons butter, melted
Optional: diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping
Preheat oven to 400 F.
Mix chicken, salsa, cumin, oregano, cheese and green onions. Place about ⅓ cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.*
Brush with melted butter. Bake at 400 F for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.
* I googled “How to fold a chimichanga” for helpful diagrams.