Baked Chimichangas
This baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. Dovetailing Tip: Cook an additional pound of chicken breast to chop and use on day 3 in Quick Apricot Chicken.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 292
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 292
2 1/2 cups chicken breasts 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 Cheddar cheese
1 cup chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 cup flour
1 cup half and half
1 can (4 ounces) chopped green chiles
Directions:
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
