Ready in 45 minutes
A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
"First made 10/1/09 - Great. Filling was wonderful and would be good as quesadilla filling or maybe on nachos. I had extra and lined a cup with a flour tortilla and filled with the chicken mixture. The corn flavor was really good so I would like to play around with this combination again. "- LindaBTX
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1Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3Fold opposite sides over filling.
4Roll up from bottom and place seam-side down on a baking sheet.
5Brush with melted margarine.
6Bake at 400F for 25 minutes or until golden.
7Garnish with additional cheese and green onion and serve salsa on the side.
| 45 min | 20 min prep |
You can add cayenne pepper to the mixture, along with a little bit of garlic salt, roma tomato, and pepper. Instead of margerine, brush with olive oil as a subsitute.
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joannschieber 1 year ago
lynn1955 3 years agoEveryone loved it, will make again.
LindaBTX 4 years agoFirst made 10/1/09 - Great. Filling was wonderful and would be good as quesadilla filling or maybe on nachos. I had extra and lined a cup with a flour tortilla and filled with the chicken mixture. The corn flavor was really good so I would like to play around with this combination again.
staceygengler 4 years agoMy husband and O made this about a month ago. It was FANTASTIC!!! I love chimi's with chedder cheese. They tasted just like the ones I used to get a Chi Chi's, but since they are not fried and are baked I am sure they are somewhat healthier. We are making them 2nite but I am going to try it with I Can't Believe It's Not Butter instead of margarine and light shredded chedder cheese to make them a bit healthier