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.
Provided by Miss Annie
Categories One Dish Meal
Time 45m
Yield 6 Chimichangas
Number Of Ingredients 11
Steps:
- Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
- Place about 1/4 cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling.
- Roll up from bottom and place seam-side down on a baking sheet.
- Brush with melted margarine.
- Bake at 400°F for 25 minutes or until golden.
- Garnish with additional cheese and green onion and serve salsa on the side.
OVEN-FRIED CHICKEN CHIMICHANGAS
Steps:
- Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
- Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
- Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
- Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
ALMOST-FAMOUS CHIMICHANGAS
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
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.
SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS
Mimic the crunch of a chimichanga by brushing these with oil and baking them. Our children love to have them when they get home late after school activities. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.
Nutrition Facts : Calories 704 calories, Fat 31g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1081mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 6g fiber), Protein 41g protein.
OVEN-FRIED BEEF CHIMICHANGAS
A good, simple alternative to deep-frying. I think I got this from OAM Cookbook years ago. Make sure the tortillas are room temperature or they will crack when you roll them. You can microwave the whole package for about 20 seconds to speed things up.
Provided by AuntMare
Categories Beans
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Brown beef in large skillet; drain, if necessary.
- Add onions, garlic and salt, and cook until onions are soft.
- Stir in refried beans and spices. Remove from heat.
- Scoop 1/3 cup of meat filling a little off center on the tortilla.
- Fold up edge closest to you over the filling.
- Fold in each side and roll all the way.
- Place on cookie sheet and repeat with all the tortillas.
- Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
- Bake at 350 degrees for 25 to 30 minutes until golden brown.
- While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
- Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
- These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.
CHICKEN CHIMICHANGAS
For an even more authentic taste saute in oil beore baking, you can also make these using cooked turkey. Adjust all seasonings to taste. The cayenne pepper is optional, add for more heat. These are easy to make!
Provided by Kittencalrecipezazz
Categories Meat
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Prepare a greased baking sheet.
- In a large saucepan or Dutch oven combine the picante sauce with chopped chicken, onion, cumin, oregano and cayenne (if using) cook uncovered stirring often for about 30 minutes or until some of liquid has evaporated; season with salt and pepper to taste.
- Spoon about 1/3 cup of the mixture below center of each tortilla, then top with about 3 tablespoons of shredded cheese.
- Fold in two sides of the tortillas to enclose the filling, then fold over top and bottom edges of the tortillas (making a rectangle).
- Secure with wooden picks.
- Place folded-side down on a greased baking sheet.
- Lightly brush the tops with vegetable oil (sprinkle lightly with salt if desired).
- Bake for about 8-10 minutes; using a spatula turn the chimichangas and bake for about 5 minutes more.
- Serve with picante sauce or salsa and sour cream.
- Delicious!
Nutrition Facts : Calories 352.7, Fat 15.1, SaturatedFat 6.8, Cholesterol 59.2, Sodium 822.7, Carbohydrate 32.1, Fiber 2.2, Sugar 3.2, Protein 21.2
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
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
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