I used THIS recipe for inspiration and adjusted to our needs/ingredients/leftovers. This made a double-batch of filling so I am using THIS recipe for inspiration for chicken enchiladas with the remainder filling.
2 cups pre-cooked rice (I try to keep some in the freezer for faster meals)
2 pre-cooked, diced chicken breasts (also from my freezer)
1/3 C chopped vegetables (I used Cascadian organic Swiss chard from... the freezer)
1/4 jar of green chile sauce (Herdez is not organic but has real ingredients and is in glass)
6 tortillas (thawed earlier from... the freezer)
2-3 TBL butter (yes, I keep that in the freezer, too!)
Oil/shortening (small amount - enough for ingredients to not stick to the pan)
1. Heat oil/shortening in a pan and mix together the rice, chicken, greens or leftover vegetables of your choice, chili sauce. You may need to add a bit of water.
2. Put approximately 3 tablespoons down the center of each tortilla. Wrap them up chimichanga-style: fold the 2 short ends over the filling and fold the longer ends overlapping the short ends with one long side over the other. Put seam side down on a baking dish or pizza pan with about 1 inch between chimichangas. Melt the butter and generously brush all around the outside of each chimichanga.
3. Bake at 400F for 10-15 minutes or until barely beginning to brown.
4. Serve with fresh salad or fruit and more chili sauce or sour cream.