Buffalo Chicken Chimichangas
My taste buds are definitely changing. When I was younger, I would never eat anything remotely hot or spicy. I was such a wimp. Now that I’m uhhh….much older, I actually like spicy food. Presently, a bottle of Frank’s Red Hot Wings Sauce is a staple in my pantry. I think the turning point was the first time I ate buffalo chicken wings. Oh, the yummy goodness of Frank’s Red Hot Wings Sauce mixed with butter and smothered over crunchy chicken wings. Don’t forget the ranch dressing dip on the side too. I’m already drooling. Anyway, today was one of those days that I wanted something a little spicy. I had four pieces of leftover chicken thighs, my new found homemade tortilla recipe, and Frank’s Hot Sauce. Hmmm….Buffalo Chicken Chimichangas! I found this wonderful recipe on baked by
I found this wonderful recipe on Baked by Rachel blog that turned out FA.BU.LOUS. There were only two major changes I made. The first was to have the dear husband make some Spanish rice for a side instead of mixing it into the filling. The second was to spray the outside of the Chimichangas with some PAM and bake them for 15 minutes at 350 degrees…I don’t really care to fry. Otherwise, I followed the rest of the recipe.Unfortunately, I didn’t get to take pictures during the process because I was busy whipping up the chimichanga filling and making fresh tortillas with the kids. So I only have the finished product below to show.
Baked Buffalo Chicken Chimichanga
Adapted from Baked by Rachel blog
- Set oven to 350 degrees.
- In a bowl, take shredded chicken and add salt, pepper, and celery seed. Mix and set aside.
- Next, in a medium pan, heat olive oil and add onions and celery. Cook till onions become slightly translucent. Next, add the entire can of drained black beans, shredded chicken mix, and Frank’s Hot Sauce. Cook until mixture is heated throughout.
- Place two large spoonfuls on one edge of the burrito sized tortilla and roll up like a burrito. For the smaller size tortillas, I used 3 tbsp. of filling. Place chimichangas on a cookie sheet and spray with PAM. Place in oven for 15min till the crust becomes slightly crispy.
- Serve with Ranch dressing for dipping (We didn’t need to use any dipping sauce).