Camp Cooker Chicken Chimichanga
If you love Tex-Mex as much as we do, you will be thrilled by these chicken chimichangas cooked in a pie iron over the campfire!
Servings: 6 servings
Equipment
- Slow Cooker
- Pie Irons
Ingredients
Salsa Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp taco seasoning
- 1 cup salsa
Chimichangas
- 6 8 inch flour tortillas aka soft taco size
- 2 cups salsa chicken shredded
- 1 1/2 cups shredded cheese
- butter
- assorted toppings salsa, sour cream, etc
Instructions
In Advance
- Place your chicken, seasonings, and salsa in a slow cooker.
- Cook on high for three hours or low for six-eight hours.
- Once the chicken is done, shred it. We use our Kitchen-Aide mixer to shred the chicken quickly and efficiently without burning our fingers. We use a lot of shredded chicken at home, and it shreds faster while still hot.
- Allow the chicken to cool some. We typically make a big batch of this and freeze some as is for all sorts of tasty meals at home.
At Home
- Lay out your tortillas and place 1/3 cup of chicken just below the center of each tortilla.
- Top with 2 tablespoons of cheese.
- Fold in two sides of the tortilla to cover the filling. Fold over top and bottom edges to create a rectangle.
- Wrap in aluminum foil and refrigerate up to three days or freeze until time to go camping.
At the Campsite
- (Optional) Preheat your pie irons over the fire while getting your supplies ready.
- Butter the insides of your pie irons.
- Unwrap your chicken chimichangas and place inside of a pie iron.
- Place on coals and cook, flipping every four minutes or so, until golden brown and crispy.
- Remove from pie iron and place on a plate, topping with whatever you desire.