Mexican Lasagna

1 pkg cream cheese, softened

1 can chili's, chopped & drained

2 teaspoons cumin

1/2 onion, processed

1 c shredded cheese

2 chicken breasts

1-2 cans chicken broth

8-10 tortillas

1 can green enchilada

3 cups shredded cheese

Boil chicken breasts in chicken broth and 1 teaspoon cumin. 5-10 minutes on medium high heat. You will know it is shreddable when you can put a fork in the center and the chicken breaks. Remove chicken from broth mixture and shred onto a plate. Mix cream cheese, chili's, cumin, onion, 1 cup cheese, and meat. Spray 9x13 pan. Layer ripped tortilla on the bottom. 1/3 cheese mixture, 1/3 enchilada sauce. Repeat twice. Bake at 375 for 20 minutes. Add remaining 2 cups of cheese and cook 5 minutes.

My brother-in-law Brent invented this recipe. It is so creamy and yummy. It makes great leftovers and you can make it ahead and cook later.

Chimichangas

This recipe takes a while to make. It freezes well and can be reheated easily. 

Marinade.

You will want to marinade the meat at least 1 hour.

1 1/2 pounds chicken

1 tablespoon dried cilantro

1/2 teaspoon salt

1/2 cup olive oil

6 cloves garlic

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon turmeric

1 medium chili (I use bottled peppers. That way I always have them. I find them by the pickles.)

I like to cube the chicken with kitchen scissors once it is defrosted. It is also easier to cut the chicken if it is partly frozen.  Once the chicken is cubed put it in a gallon ziplock and add the marinade. I usually pour all the ingredients in the bag and seal it. Then I knead the bag until all of the chicken is coated. Let it sit in the fridge until you are ready to use it. You can also freeze the chicken at this point if you want to use it later.

Chimichanga insides

1 medium onion pureed (food processor)

1 (10 3/4 ounce) can cream of chicken soup 

1/3 cup milk 

1 teaspoon cumin

1 teaspoon chili powder

3-4 cups cheddar cheese (use as much cheese as you want)

1-2 cups rice (use as much rice as you would like.)

1 small can sliced olives (optional)

Put everything in the bowl and mix it. Cook the chicken in a frying pan until it is no longer pink. Do not over cook. Add the chicken to the bowl. Mix. Start heating the oil.  I like to use the larger sized flour tortilla. Place about two oversized tablespoons of filling on each tortilla and roll like a burrito. Use a rounded toothpick to hold close and place on a cookie sheet toothpick side down.  Once all of the the chimichangas are made you put 2-3 of them in the oil and deep fry until they are a nice golden brown color. I like to take them out and put them on a cookie rack covered in paper towels.

Sauce (optional)

1 (10 3/4 ounce) can Cream of Chicken soup

1/2  cup milk

1/2 teaspoon paprika

Whisk ingredients in a 1 quart saucepan and warm.  Add 1/2 cup sour cream and whisk together.

Serving suggestion

Take out the toothpick. Cover in warmed up black beans, corn, lettuce, and cheese. Pour on sauce and a dollop of sour cream or ranch dressing.

Reheating

After the meal you freeze the chimichangas. To defrost  you microwave for 1-3 minutes. Fry in a frying pan that has been coated in Pam or butter. Fry on both sides and serve.