Fake-xican

Growing up in Southwestern PA we certainly didn't have authentic Mexican food.  We had Taco Bell. 

The nearest "Mexican" restaurant was 45 minutes away.  It was a chain and they had margaritas.  Which is what made them a "Mexican" restaurant. 

However, it wasn't until we moved to California that I realized the quotes were needed around the word Mexican.  Because the food that the restaurant served was not Mexican food.  It was an American version of Mexican-like dishes.  Fake-xican, if you will. 

Which is not to say the food they served wasn't delicious.  I still think about the chimichangas I used to order which was the highlight of the menu for me.  Which is why I thought it might be fun to make some at home.  The chimichangas at the restaurant were deep fried, but as you probably know by now, most of the time when I bake things instead of frying them.  This time is no different.

Flour tortillas, wrapped around chicken and cheese and baked.  Afterwards topped with a truly inauthentic sauce.  It's not Mexican, but you'll love it anyway.

 Baked Chimichangas

2 chicken breasts, cooked and shredded
1 cup salsa

1 onion, chopped

3/4 tsp ground cumin

1 sprig oregano

6 flour tortillas

1 cup shredded cheddar cheese
1/4 cup sour cream
1 Tbsp chili sauce
dash of cayenne pepper

4 oz can of chopped green chiles  

1. Preheat oven to 425.  Combine the chicken, salsa, onion, cumin, and oregano in a large skillet.  Cook until heated through.
2. Divide the chicken between the tortillas, placing the chicken in the center of each tortilla.  
3. Divide the cheese over the chicken mixture.  Fold in the ends of the tortilla and roll up.
4. Place the chimichangas seam side down in a large baking dish.  Bake for 15 minutes.  
5. While the chimichangas are baking, combine the sour cream, chili sauce, cayenne pepper, and chiles.
6. Top the baked chimichangas with the sauce.