Baked Chicken Chimichangas Recipes

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BAKED CHIMICHANGAS



Baked Chimichangas image

My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chiles

Steps:

  • Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga.

Provided by Christy Denney

Categories     Main Course

Time 35m

Number Of Ingredients 9

2 cups cooked chicken (chopped or shredded)
1 cup of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves (crushed)
1 cup shredded cheddar cheese
2 green onions (chopped (about 1/4 cup))
6 (8-inch) flour tortillas
2 tablespoons butter (melted)
diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping

Steps:

  • Preheat oven to 400°F.
  • Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
  • Fold opposite sides over filling. Roll up from bottom and place chimichangas seam-side down on a baking sheet.
  • Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
  • Garnish with your favorite toppings and serve with salsa on the side.

Nutrition Facts : ServingSize 1 grams

BAKED CHICKEN CHIMICHANGA



Baked Chicken Chimichanga image

Make and share this Baked Chicken Chimichanga recipe from Food.com.

Provided by indygirl79

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces cream cheese
8 ounces monterey jack pepper cheese, shredded
1 1/2 tablespoons taco seasoning
1 lb cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onion (to garnish)
sour cream
salsa

Steps:

  • Stir together cream cheese, pepper jack cheese and taco seasoning.
  • Fold in chicken.
  • Divide amoung tortillas.
  • Tuck in sides and roll up each tortilla.
  • Lay seam side down in a sprayed 9" X 13" baking dish.
  • Spray tops of tortillas with cooking spray.
  • Bake @ 350 for 15 minutes.
  • Turn Chimi's over and bake an additional 15 minutes.
  • Serve with cheddar cheese, green onions, sour cream and salsa.

ALMOST-FAMOUS CHIMICHANGAS



Almost-Famous Chimichangas image

It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese, plus more for topping
Mexi-sauce, for topping (recipe follows)
Shredded lettuce, for topping
Mexican rice, for serving
1/2 cup chopped onion
2 chopped garlic cloves
2 4-ounce cans chopped green chiles (drained and rinsed)
1 cup chicken broth
1/4 cup chopped cilantro

Steps:

  • Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  • Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
  • Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
  • Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.

Provided by Rebecca Swift

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 19

1 ½ cups chicken broth
1 cup uncooked long-grain rice
½ cup red enchilada sauce
1 ½ onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
¼ cup vegetable oil
3 avocados, peeled and pitted
½ cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
¼ cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
1 cup sour cream
2 cups shredded Cheddar cheese

Steps:

  • In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
  • Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
  • When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
  • Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
  • To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Nutrition Facts : Calories 1595.1 calories, Carbohydrate 133.4 g, Cholesterol 214.8 mg, Fat 83.7 g, Fiber 22.1 g, Protein 79.8 g, SaturatedFat 36.6 g, Sodium 2321.7 mg, Sugar 6.1 g

BAKED CHICKEN AND RICE CHIMICHANGAS



Baked Chicken and Rice Chimichangas image

I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!

Provided by Lil' Luna

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 40m

Yield 4

Number Of Ingredients 9

1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
  • Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
  • Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
  • Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

Nutrition Facts : Calories 667.2 calories, Carbohydrate 50.7 g, Cholesterol 80.2 mg, Fat 27.9 g, Fiber 7.8 g, Protein 34.1 g, SaturatedFat 12.2 g, Sodium 1064.7 mg, Sugar 2.7 g

BAKED CHICKEN CHIMICHANGAS RECIPE - (4.2/5)



Baked Chicken Chimichangas Recipe - (4.2/5) image

Provided by [email protected]

Number Of Ingredients 10

1 (8-ounce) package cream cheese
1 (8-ounce) Pepperjack cheese, shredded
1 1/2 tablespoons taco seasoning
1 pound cooked chicken, shredded
8 flour tortillas
Cooking spray
Shredded cheddar cheese
Green onions, for garnish
Sour cream
Salsa

Steps:

  • Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350˚F for 15 minutes. Turn Chimichangas over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

Make and share this Baked Chicken Chimichangas recipe from Food.com.

Provided by McGelby

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups chopped cooked chicken
2/3 cup picante sauce
1/3 cup green onion, slices
3/4-1 teaspoon ground cumin
1/2 teaspoon oregano leaves (crushed)
1/2 teaspoon salt
8 (7 -8 inch) flour tortillas
1/4 cup melted butter
1 cup shredded monterey jack cheese or 1 cup cheddar cheese

Steps:

  • Preheat oven to 475.
  • Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
  • Simmer 5 minutes or until most of liquid is evaporated.
  • Brush one side of tortillas with butter.
  • Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
  • Top with 2 tablespoons cheese.
  • Fold 2 sides over filling and fold ends down.
  • Place seam side down in 13x9x2 inch baking dish.
  • Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
  • Top with guacamole, sour cream and additional picante sauce.

Nutrition Facts : Calories 675.4, Fat 33.6, SaturatedFat 16.1, Cholesterol 121.3, Sodium 1493.5, Carbohydrate 54.2, Fiber 4.1, Sugar 3.6, Protein 38

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From lilluna.com


BAKED CHICKEN CHIMICHANGAS - DON'T SWEAT THE RECIPE
Place in a separate bowl and set in the refrigerator. Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare the chimichangas by adding a heaping 1/2 cup filling to each tortilla, top with the desired amount of cheese and roll up burrito style. Place chimichangas on the baking rack and brush both ...
From dontsweattherecipe.com


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    #30-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #poultry     #chicken     #meat

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