Baked Chimichangas With Green Chili Cream Sauce Recipes

BAKED GREEN CHILE CHIMICHANGAS

Steps:

• Spray a 9 x 13-inch baking dish with nonstick cooking spray.
• In a large heavy skillet, heat the oil over medium heat. Add the onions and sauté them for 3 - 5 minutes, stirring occasionally, until they soften. (Note: If you are using meat, add that now too, and brown it with the onions.) Preheat the oven to 375 degrees.
• Add the quinoa to the skillet, stirring to coat it, and then add the tomato sauce, beans, and chilies or salsa verde. Bring it to a low boil, reduce the heat, and simmer it for 5 minutes, then add the tomatoes. Simmer the mixture for 10 more minutes, stirring occasionally.
• Remove the mixture from the heat, and spoon equal amounts into the center of each tortilla. Top it with a handful of cheese. Fold the tortillas burrito style (first fold in the ends, then roll it up), and lay them seam-side down in the baking dish. (At this point, you can bake them or refrigerate them for up to 12 hours.)
• Bake the chimichangas for 15 - 20 minutes until they are lightly browned and heated through. Serve with a scoop of extra salsa, if desired.

BAKED CHIMICHANGAS

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.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350 degrees.
• Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
• Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
• In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
• Fold in the chicken.
• Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
• Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
• To serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
• Sprinkle with Cheddar cheese and green onions.
• Finish with a dollop of sour cream.

CREAMY CHICKEN CHEESE CHIMICHANGAS WITH GREEN CHILE SAUCE..

Steps:

• Place 1lb. or approx.4 large chicken breast in broth to cook till fork tender.
• Drain,but reserve 1 cup broth.
• When cool to handle,cut into 1/4"-1/2" diced pieces.
• Add first 8 ingredients to pot and cook to melt cheese and well blended.
• Heat tortillas.Preheat oven 400.
• Place 1/3 cup filling on each and roll ends and sides,to make a rectangle.
• Seams down in pam sprayed 13x9 baking dish.
• Brush tops with olive oil or spray with pam also.
• Bake 25 minutes till browned and crisped.
• In saucepan,pour reserved broth.
• 1/4 cup flour,1tsp chicken bouilion,and 1 1/2 tsp cumin whisk,till blended.
• Add 1/2 cup milk whisking till smooth and thickened. Add 4oz can diced green chiles.Pour spoonfuls of sauce over chimichanga when ready to serve.I added cooking chicken and sauce to prep time.Sauce should resemble in thickness of a gravy.

BAKED CHICKEN CHIMICHANGAS

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.

CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE

Steps:

• Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
• Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.