Once you get the flavors and super simple technique down for the baked chimichanga, you can go 'chalupa' with combinations. Hahahaha! This is so great to use up leftovers as I have done here.
2 cups chopped or shredded Chicken (I used leftover roast chicken)
3-4 cups Baby Spinach washed and dried
1 bunch Cilantro chopped
2 Scallions sliced
1/2 can Diced Tomatoes (about 8oz) pureed
2 cloves Garlic minced
1 small yellow Onion diced
1/4-1/2 TSP Ancho Chili Powder
1/2 TSP ground Cumin
4oz Cheddar Cheese shredded (or crumbled if you are using aged -that's my favorite)
Salt & Pepper
6-8 Whole Wheat Tortillas
Vegetable Oil
Preheat oven to 400*
Lightly grease a flat pan with Oil
In a large bowl, mix together Chicken, Spinach, Cilantro, Scallions, Tomato Puree, Garlic, Onion, Chili Powder, Cumin and Cheddar until well combined.
Season with Salt and Pepper.
Place about a tennis ball sized amount of mixture into a log sort of shape on a Tortilla and fold up the sides of the tortilla with your fingertips and use your thumbs to fold up the part closest to you while you hold the sides up. Work the end up and over with your thumbs and your palms as you keep the sides pulled in. Roll the that end all the way over until it reaches the inside of the top part of the tortilla as you keep the filling inside and place the rolled tortilla seam side down on the flat pan.
Repeat process with more tortillas until you are out of filling.
If you don't know how to roll it, it is going to probably take a few tries and a few bouts of cursing. Stick with it, you'll get it and then you'll think you should move to Havana and roll cigars for a living and you'll be able to make all sorts of chimichangas to live in the meantime.
Place pan in oven and bake for 15 minutes. Serve.
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