Day 3 of 28…DinnerTime Delights..Baked Chicken Chimichangas Recipe

Although I have my oven back in my kitchen it is WAY TOO HOT to turn it on…so looking at this recipe I decided to try it on the BBQ…I made the stuffing (used leftover Chipotle Seasoned BBQ Pork instead of chicken) stuffed and folded the tortillas (we have the ones you have to cook…love these…so much fresher than the others) …wrapped in foil and put them on my preheated BBQ…the temp gauge said about 400′ and I think they were on for about 30 mins…definitely doing this again…

Baked Chicken Chimichangas Recipe

1½ cups diced chicken
1 1/3 cups shredded Cheddar cheese
1 jar Corn, Black Bean Salsa (order at
½ – 1 Tbsp. Chipotle Seasoning (order at
8 (8-inch) whole wheat tortillas
Plain Greek yogurt (optional)
Sliced green onions (optional)
Combine chicken; cheese; Corn, Black Bean Salsa and Chipotle Seasoning. Spoon 1/3 cup of the mixture in the center of each tortilla. Fold opposite sides over, then roll up from the bottom. Wrap each tortilla in waxed paper and place in a gallon resealable freezer bag. Seal well, label and freeze. Cooking instructions: Thaw completely. Preheat oven to 350°. Remove from waxed paper and place seam side down on greased baking sheet and spray top of tortillas with non-stick cooking spray; baked uncovered for 25 minutes. Garnish with plain Greek yogurt and sliced green onions, if desired. Makes about 6-8 servings.

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Next groceries…

½ cup Honey Teriyaki Sauce (order at

¼ cup natural peanut butter

8 oz. wheat linguine noodles, cooked

2 lb. bag frozen stir fry vegetables

½ tsp. salt

¼ tsp. pepper

¼ cup fresh cilantro, chopped

½ cup cashews

2 limes, cut into wedges


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