Winter view

Winter view
A View From Our Deck

Tuesday, January 6, 2015

Baked Chimichangas and Chicken Pockets

I admit it, I have been a blogging slacker.  I took the last week off.  In fact, I have written only two blogs since Christmas.  This is the third in two weeks.  We were busy most of that time, and I am lacking in subject matter.

My dad spent the Thanksgiving and Christmas holiday with my sister in Michigan.  He was happy to visit with them, and it gave him a change of scenery.  Then, on New Year's Day we went to bring him back to Wisconsin.  The trip there was great.  I was a nice day with no snow and very little traffic.  The trip home was another story.  We had some pretty icy roads and blowing snow.  Going through Chicago is a challenge for us country bumpkins no matter what, so snow and ice made it miserable.  I could have blogged about that but I was so nervous, I didn't even think about taking pictures.  I will try to get back on track now.

Today for supper I made a recipe similar to another I have blogged about.  Many of you probably missed that one as it was included in another post, and it wasn't on a Tuesday.  It was a recipe for Baked Chimichangas.   http://www.thecabincountess.com/2013/08/where-has-summer-gone.html



Baked Chicken Chimichangas

8 oz. pkg. cream cheese
8 oz. pepper jack cheese, shredded (I used Mexican blend cheese)
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded (I used browned ground beef)
8 flour tortillas (Don't use the extra large ones or you will have too much tortilla to fold and they will be dry).  I tried all sizes and I liked the small to medium size best.
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of the tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn the chimichangas over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.



 
Tonight's recipe was also made with cream cheese and shredded chicken.  I didn't make my own biscuits, I used crescent rolls.  My husband thought they needed more filling and less crescent roll.  I will have to figure that out, if I ever make them again.  I didn't try them and have never made them before.  I took some of the filling and added some noodles and peas.  I thought my version was good, but I like that type of thing.  I'm a noodle-holic. I like anything with noodles or rice.

Chicken Pockets

6 oz. softened cream cheese
4 T. melted butter
2 cups of cooked chicken, chopped or shredded
1/2 t. salt
1/4 t. pepper
4 T. milk
2 T. chopped onion
Homemade biscuit dough or 2 packages of crescent rolls

Mix all of the ingredients together except for the dough.  Roll out the biscuit dough into 5 x 5 inch squares or divide the crescent rolls into rectangles, sealing the perforations.

Spoon chicken filling in the center of the square and seal the dough.  I didn't do a very neat job.

Bake on a greased cookie sheet at 350 degrees for 20-25 minutes or until brown.  These freeze well.
Recipe is from http://moneysavingmom.com