Fantastic Gluten Free Baked Chimichangas

     Mexican food is a terrific choice for gluten free people because there's only a few things you have to adjust to make it work.  This recipe comes from a cookbook I picked up years ago when I was substituting at an elementary school.  I was so glad to find a recipe for making baked Chimichangas because they are normally deep fried. 

 For years I made it with flour tortillas; when I found out I had celiac disease, I tried it with the rice ones from Trader Joe's, but it's definitely not the same.  So I usually make them with corn tortillas.

Megan and Mama's Chimichangas - Makes 8

1.  Prepare chicken:   Poach 2 large chicken breasts in water to cover.  Then shred and put aside. 

2.  In a pan combine:   Then put the shredded chicken in a pan and mix it with  2/3 cup red salsa,  1/3 cup chopped green onion,  1 tsp. cumin, 1/2 tsp. oregano, and 1/2 tsp. salt. Simmer for 5 minutes.  

3.  Grate about 2 cups of cheddar cheese.

4.  Prepare tortillas:   
(1)  Brush one side of 8 flour/rice tortillas (I use warmed up corn tortillas)  with melted butter. (2)  Spoon about 1/2 cup of chicken mixture into the center on the UNBUTTERED side. 
(3) Top with 2 tablespoons of grated cheese.  

5.  Assemble like a burrito - How to get it right:
(1)  Fold two sides over the filling.
(2)  Fold the ends and then place seam side down in a 13 x 9 baking pan.  

6. Bake in preheated oven at 425-450 for 11-13 minutes or until golden brown.

Top with shredded lettuce, chopped tomatoes, guacamole, sour cream and/or additional salsa. 

 Note:  If you're making these for your family, don't forget to use separate baking pans to separate the corn tortilla ones from the flour ones.

Other Mexican recipes on this blog:

Mexican Casseroles
Texas Style Gluten Free Stacked Enchiladas  (From my Come & Dine cookbook)
Acapulco Delight - A great Mexican Enchilada (From my Heritage School Cookbook)
Michelle's Favorite Vegetarian Enchiladas   (From my daughter)
Kathy's Baked Chili & Chips Casserole  (From my church cookbook, Come & Dine)
Fiesta Gluten Free Tamale Pie   (From my church cookbook, Come & Dine)
Authentic Chicken Enchiladas Verde  (From a church friend)
Rebecca's Favorite Chicken & Chile Enchiladas  (From a church friend)
Delores's Chicken & Tortilla Casserole (Made Gluten Free)  (From my church cookbook, Come & Dine)
Great Beef Enchiladas - From my church cookbook, Come & Dine

Tacos, Chimichangas  & Etc.
The Best Fish Tacos   (Modified from Food Network)
Fantastic Baked Chimichangas  (From my Syre School Cookbook)
Authentic Chicken Flautas  (My hispanic friend Abbie taught me how to make these!)

Delicious Chicken Fajitas  (A mix of many recipes)
Easy Gluten Free Baked Taquitos  (From a newspaper clip)

The Best Homemade Refried Beans  (From an Internet search)
Sara's Grandpa's Recipe for Mexican Beans (from my nephew's wife-a yummy side dish that is thick like a stew)

Mexican Chicken & Beef
Anna's Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Fantastic Gluten Free Carne Asada!  (From an Internet search--a combination of sites)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter's family)

Soups
Mexican Chicken Soup- A Great Remedy for Colds & Flu  (I got this over 25 years ago from a Mexican cookbook)
Bethany's Crowd Pleasing Tortilla Soup  (From a friend in California)
Southwest Turkey Soup   (From my Syre School Cookbook)

Salads
Baja Salad with Black Beans & Quinoa  (My own version of something I ate in Seattle)