I wanted to show you what I used the leftover Chicken Burrito Bowl mix in. As I said on Sunday, I am a huge fan of using leftovers in new ways. I paired the chimichangas with my favorite side dish.
Baked Chimichangas
- Leftover chicken burrito bowl mix (Or any leftover meat will do. These are great with refried beans, taco meat, pork even shrimp!)
- Flour tortillas
- Olive oil
- Shredded Mexican cheese
- Leftover rice (optional. I had some leftover from Monday.)
Preheat oven to 425 degrees. Warm tortillas in a skillet until pliable. Lay on a flat surface and place some cheese in the middle of the tortilla. Top with about 1/2 a cup of chicken mixture. Fold burrito style and place them seam side down on a lightly greased cookie sheet. Brush tops with a little olive oil and bake for 15-20 minutes. Watch them carefully so they don’t burn! I like to top mine with a little hot sauce.
Tomato & Corn Salsa
- Frozen corn
- Diced fresh tomato (I prefer cherry or cherub tomatoes)
- Diced red onion
- Lime
- Cilantro
Combine corn, tomato and onion in a skillet. Heat over medium until everything is heated through and onion begin to soften. Remove from heat and stir in cilantro and the juice from lime. The ratios are really up to you. I didn’t really measure but I would guess I used about 1 cup corn, 1/2 cup tomato and 1/4 cup onion. I like things really lime-y so I used the juice of half a lime and a generous handful of chopped cilantro. This is also FABULOUS cold with avocado and black beans added. I use it as a dip for chips or even as a salad topper in the summer. Yum!
