- quick recipe of the week-

Welcome to the start of another week, and another recipe!

I am very, very excited about this recipe! It sounds delicious! I have already gone to the store to buy all the ingredients for this one...I will be making it this week and I can not wait!

Today's recipe comes to us from Christine over at My Sweet Potato 3
(Follow her on Facebook as well).

Christine is a stay at home mom of 3 children- 5 1/2 & 3 year old sons and little girl that is almost 2! They are the inspiration and joy of her life along with her husband of 11 years. She started her blog about 3 months ago and has loved every minute of it. The focus of her blog is to share her journey: the craziness, the joys, the laughter, the oopsies, the frustrations, and of course the blessings in her day to day life as a Wife, Mother, Sister and Friend! Along with her day to day journeys and joys, she also tries to post a couple recipes each month, participates in Wordless Wednesdays, and posts a tad about fitness/running. Christine also loves etsy!  She loves etsy so much that she started a shop of her own in January. Check it out here . She has some really cute stuff listed that I might have to get for some upcoming baby shower gifts!

Meet Christine:
"When Kyna asked me to post a favorite family friendly recipe I couldn't decide which one: calzones, cinnamon rolls, lasagna, ebelskivers, sicilian meatloaf.... Then I re-read her request and saw the word "QUICK"! Oops, let me try again...Chicken Chimichanga's it is! I love this recipe! It is quick, easy, and you can make it ahead of time to save even more time. My entire family LOVES it!"

 Chicken Chimichangas
1 can cream of chicken soup
4 oz. cream cheese, softened
1 packet taco seasoning
2 cooked chicken breasts (shredded)
12 flour torillas
And optional toppings that your family likes (shredded cheese, shredded lettuce, tomatoes, sour cream, salsa, avocado)

Combine the soup, cream cheese, taco seasoning, cheddar cheese and chicken breasts.

Evenly divide the mixture among 12 tortillas, place filling down the center of tortillas, fold top down, bottom up, then roll up sides to make a packet. (If you are making these ahead of time, stop now and place in the fridge. When ready to eat, heat them in the microwave and continue with the next step).

Heat some oil in a skillet (just barely cover the bottom of the pan) over medium heat. Once the skillet is hot, lightly brown the chimichanga's seam side down first until golden brown then turn, brown all sides.

Serve with your family's favorite toppings and a side of Mexican rice and black beans!

(Image credit Christine)

Printable Recipe

Enjoy your week, enjoy your chicken chimichanga's, and go check out Christine's blog to meet her and her family!