Recipe Review: Pace Chicken and Cheese Chimichangas

Originally posted February 27, 2011…Another family favorite, this recipe is a 5 star since everyone in our little family of 5 loves it. 
Family Yumminess Rating Rating: 5 of 5 stars
RA Ease of Prep Rating: 3 of 5 stars

Ingredients
2 1/2 cups cooked shredded chicken
2/3 cup pace picante sauce
1/3 cup chopped green onions
3/4 to 1 tsp ground cumin 
1/2 tsp dried oregano
1/2 tsp salt
8 soft taco tortillas
1 cup shredded cheddar or Monterey jack cheese
2 tbsp butter or margarine, melted 

Preparation
Preheat oven to 475 degrees.  In a medium saucepan, combine chicken, onion, picante sauce, cumin, oregano and salt.  Simmer for about 5 minutes until liquid is mostly evaporated.  If tortillas are cold, warm tortillas on a griddle over low to medium heat to soften before filling (I store mine in the fridge). Remove tortillas from heat. Spread melted butter lightly on one side of the tortilla.  Flip tortilla over and on unbuttered side, spoon about a third to half cup of chicken mixture down the middle of the tortilla.  Sprinkle about a tablespoon of cheese on top of chicken filling.  Fold ends inward over the filling and roll tortilla from right side to left side into a chimichanga. Place rolled chimichanga seam side down into a greased 13×9 pan coated with cooking spray.  Repeat with remaining tortillas.  Bake uncovered for about  11 to13 minutes or until golden brown.  

This is a crowd pleaser and the recipe has made its way through family and friends.  It’s an easy recipe to double and freeze unbaked chimichangas. You can then thaw and reheat (350 degree oven for 15 minutes) or if you heat them from frozen, just add 5 minutes or so to cooking time.    

I was so excited how much my picky toddler Daredevil gobbled these up.  When I asked if he wanted more, he actually nodded his head “yes!” (that’s a huge victory for mommy in the land where everything is still “no!”) You can tell how excited I was, taking pictures of kids enjoying the chimis rather than of the food itself.  

Here’s the link to the recipe on the Pace website, times and oven temp are a little different than what I did tonight.    

In terms of ease of preparation with my Rheumatoid Arthritis (RA) hands, this one gets a 3 of 5 stars.
Its not too bad and worth the effort to me, it just takes time to shred the chicken and roll up individual chimichangas.  It took me about 30 to 40 minutes to get it ready and I was rushing to get it done before kids got home (recipe says prep time is 20 minutes).   Enjoy one of our family favorites!!


2 comments

Leave a Reply

CommentLuv badge