BAKED CHICKEN CHIMICHANGAS
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
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
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
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.
BAKED CHIMICHANGAS
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
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 RECIPE - (4.2/5)
Provided by [email protected]
Number Of Ingredients 10
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.
CHICKEN CHIMICHANGAS
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
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
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
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
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
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
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
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
CHICKEN CHIMICHANGAS
Enjoy these flavour-packed chicken chimichangas with Monterey Jack cheese, chilli, chipotle and refried beans. You can bake or deep-fry them
Provided by Sam Zien
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
- Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
- Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
- Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
- To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
- While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g
Nutrition Facts : Calories 352 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.85 milligram of sodium
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