Presents Extra author and Pink Heart Society editor Mira Lyn Kelly shares a favorite shortcut for a meal her family loves...
You don't have to have a book due to know what it's like to be stretched thin, out of time, and empty on culinary inspiration. Sooner or later it happens to everyone, and all of us have a favorite fall back meal that gets dinner on the table in a pinch. The problem for my family is, when I've got a deadline breathing down my neck, I tend to burn through my pinch meals one after another for about a week straight. Frozen Pizza, Hot dogs and baked beans, Pancakes and bacon, spaghetti, refried bean chili -- all quick and easy to make with my regular freezer and pantry stock, but occasionally over served.
Eventually, the family starts to look a little nervous when they ask what's for dinner...that's when I know it's past time to turn out something they can really sink their teeth into. Something that makes them feel like it's special...but doesn't take a whole lot of time. (The book is still due, after all!!)
Time for Shortcut Chicken Chimis (or burritos if you don't want to deep fry)
This is a crowd pleasing, super tasty meal that mostly gets cooked ahead and only requires your attention for the last steps.
1lb chicken breasts (raw)
1 Onion diced
1 Red bell pepper diced
1 4oz Can of diced green chiles
1 10oz container of Philadelphia Cooking Creme (Santa Fe Flavor)
12 flour tortillas
6oz grated Monterey Jack cheese
Dump chicken, onion, pepper, and chiles in a crock pot and turn on low. 5ish hours later, stir to break up chicken and mix together. An hour after that, turn off heat and drain the mixture. Pour in cooking creme and mix to combine.
Working 1 at a time, spoon a few tablespoons of filling along a line through center of each tortilla and burrito wrap. *If the book is due the next day, just line them up snug in a tray, cover with shredded cheese and bake at 375 about 15 min until the cheese is bubbly and serve as burritos. OTHERWISE...
Deep fry chimichangas one a a time until crisp and golden in color. Drain and then line up on cookie sheet, topping with grated cheese when all are done. Run under the broiler to melt cheese and serve with sour cream and salsa on the side.