Oven-fried Chicken Chimichangas
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
Yield: 6 Ready in 45 minutes
favorite of 100 people 73 people want to try
|2/3 cuppicante sauce or your favorite salsa|
|1 teaspoonGround cumin|
|1/2 teaspoondried oregano leaves; crushed|
|1 1/2 cupscooked chicken; chopped|
|1 cupCheddar cheese; shredded|
|2 green onions; chopped with some tops (about 1/4 cup)|
|6 flour tortillas; (8 inch)|
|2 tablespoonsMargarine; melted|
|cheddar cheese; shredded|
|green onion; chopped|
Oven-fried Chicken Chimichangas Preparation
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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