Baked Chicken Chimichangas Recipe
Skip the messy deep fryer and excess fat absorbed and bake chimichangas instead. Fast to fix and a great way to use up deli roast chicken.
Ingredients
- 2 1/2 cups chopped cooked chicken
- 3/4 cup picante sauce
- 1/3 cup green onions, sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon leaf oregano
- 1/8 teaspoon salt (or more to taste)
- 8 flour tortillas (7-8 inch size)
- 1/4 cup melted butter
- 1 cup (4 ounces) shredded cheddar or monterey jack cheese
- OPTIONAL ACCOMPANIMENTS:
- Guacamole
- Sour cream
- Picante sauce
Directions
- Set oven to 475 degrees F. Lightly spray a 9" x 13" baking pan.
- Combine chicken, picante sauce, green onions, cumin and salt in saucepan. Simmer 5 minutes or until most of liquid has evaporated.
- Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold two sides of tortilla over filling and fold ends down to enclose.
- Place seam side down on prepared pan. Bake 12-13 minutes until crisp and golden brown.
- Serve with optional accompaniments: guacamole, sour cream, and picante sauce.
- YIELD: 8 chimichangas (or figure 2 each for hungry-man servings).
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 8 servings | |
| Calories 255 | |
| Calories from Fat 184 | 72% |
| Total Fat 20.82g | 26% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 421mg | 18% |
| Potassium 218mg | 6% |
| Total Carbs 3.97g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.05g | 1% |
| Protein 13.44g | 22% |
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Comments
October 27, 2014I REALLY like the idea of baking/not frying these ! Thanks Salad Foodie - This is going to be my next Mexican style dish!
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