Growing up in Southern California, I came to know, love, and appreciate Mexican food. While the Mexican food scene in NC is a lacking, I thought I'd make my own chimichangas, since there isn't an El Ranchito nearby. And, since I don't have a deep fryer, I decided to bake them (that makes them healthy in my book).
2 chicken breasts
1 packet taco seasoning
1/4 cup cream of chicken soup
1/2 - 1 jar of your favorite salsa (we are a Green Mountain Gringo family)
6 tortillas (the taco size, not the burrito size)
1 cup shredded Mexican cheese blend
Spray down your crock pot with non-stick cooking spray. Put the chicken breasts in the bottom, cover with dollops of cream of chicken soup, then layer on the taco seasoning and salsa. Cook on low 8 hours or 4 hours on high.
Once that's finished cooking, shred and stir in cheese.
Place about 1/3 cup chicken in the center of each tortilla. Fold in the sides and roll up. Place seam side down on a greased cookie sheet. Brush the tops with a little melted butter.
Bake at 350 for 15 min. Turn. Bake for another 15.
Serve with black beans, guacamole, and pico de gallo. ¡Olé!