I have a new favorite easy-supper entree! Because of my son's tutoring schedule this semester, I've had to go back to menu planning, easy-prep meals, and lots of Crockpot cooking. Here's a dish that falls under easy prep and prepare ahead!
Chicken or Pork Oven-Fried Chimichangas
1 lb. lean boneless pork chops or boneless chicken breast tenderloins
1 medium onion, chopped
1/2 teaspoon unseasoned meat tenderizer or 1/2 tsp. salt & dash of pepper
1 1/2 cups water
4 oz. can diced green chiles
3 large or 6-7 medium flour tortillas
For pork--Layer chops in a medium saucepan, sprinkling each with tenderizer. Add onions and water. Cook over medium heat for 45 minutes to 1 hour. Drain liquid only. Shred the pork and add the green chiles. Mix well.
For chicken--Place chicken, salt, pepper, onions, and water in a medium saucepan. Cook over medium heat for 45 minutes to 1 hour. Drain liquid only; save liquid for soup, if desired. Shred the chicken and add the green chiles. Mix well.
Filling can be refrigerated or frozen at this point.
Microwave tortillas to soften slightly. Add filling. Fold in sides and roll closed. Place in a glass casserole dish lightly sprayed with cooking spray. Lightly spray tops of chimichangas with cooking spray. Bake at 400 degrees for 20 minutes or until light brown.
Chimichangas can be refrigerated or frozen before or after baking.
I like to serve them with my version of Mexican Rice--1 qt. of my homemade salsa and 1 c. rice cooked over medium-high heat until liquid is absorbed and rice is tender, about 20 minutes.
Romance...With A Kick!