No problem!
These aren't the original versions - which were the kind you do all the cooking at the same time. These are the versions where I use the shredded chicken.
Chicken Chimichangas
2½ c cooked chicken, shredded
2 garlic cloves, minced
½ Tbl chili powder
16 oz salsa (mild or spicy)
½ tsp ground cumin
½ tsp cinnamon
pinch salt (opt & I skip)
6 flour tortillas (10”)
1 can refried beans
1 c shredded cheddar or Mexican cheese
Mix together garlic, chili powder, salsa, cumin, cinnamon & salt if you're using it. Stir in shredded chicken. Preheat oven to 350.
If
not using a no-stick casserole dish, you'll want to grease or at least spray the vertical edges.
Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant ½ cup of the chicken mixture. Sprinkle some cheese over chicken mixture. Fold up the bottom, top and sides of tortilla. Place chimichangas in greased baking pan, seam side down. Bake 20 to 25 minutes.
For a low-fat dish, you can spray or brush the chimichangas with oil. They should be done when they turn golden brown.
Otherwise use this for a topping:
1 can of Cream of Chicken or Cheddar Cheese Soup
½ c sour cream
Combine soup & sour cream; stir until smooth & spread over chimis. Bake until soup bubbles. Tope with additional cheese if desired.
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The cordon bleu is so dumb I'm almost embarrassed to post it. LOL It's good & quick but its only resemblance to the "real" stuff is the ingredients.
Chicken Cordon Bleu
shredded chicken (about 2 cups)
slices of boiled ham (I get it "chipped" at the deli & just use it that way)
cheese - either deli sliced or pre-shredded (cheddar, swiss, american, ??)
Italian bread crumbs
Parmesan cheese (opt)
olive oil
I just layer the chicken on the bottom of the casserole & then cover with cheese. Add a thin layer of bread crumbs on the top. Sprinkle Parmesan over the bread crumbs. Spray oil over the top...it helps make a crust out of the crumbs without using a bunch of melted butter. If you don't have an oil sprayer (like a Misto) you can just drizzle it out of the bottle over the crumbs.
I do something similar to make Chicken Parmesan - just change the variety of cheese used to Mozzarella or Provolone and add spaghetti sauce before the bread crumbs. They're not haute cuisine, but we like them.