Baked Chicken And Rice Chimichangas Food

BAKED CHICKEN CHIMICHANGA

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.

CHICKEN CHIMICHANGAS

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.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375F . Prepare a baking sheet by spraying with non-stick cooking spray or lining with aluminum foil/parchment paper.
• Place shredded chicken in a large bowl with enchilada sauce (or picante sauce),cumin, diced green chiles and cheese. Mix thoroughly.
• Lay tortillas on a flat surface, like a cutting board. Place 1/6th of the chicken mixture down the center of each tortilla (vertically) leaving an inch or so on each end.
• Fold left side of tortilla toward the center of filling and repeat with the right side, leaving about 1-2 inches of filling showing in the middle.
• While holding the "flaps" on each side, Roll the tortilla up from the bottom and place seam-side down on baking sheet.
• Melt butter in microwave or saucepan on stovetop. Brush over top of tortillas.
• Bake, uncovered, 20-25 minutes until heated through. Top with additional enchilada( or picante ) sauce and cheese and garnish with sour cream, chopped tomatoes/lettuce or guacamole if desired

BAKED CHICKEN AND RICE CHIMICHANGAS

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.

BAKED CHICKEN AND RICE CHIMICHANGAS

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.

BAKED CHICKEN AND RICE CHIMICHANGAS

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.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil or parchment paper and set aside. Combine Monterey Jack and Cheddar cheeses in a small bowl.
• Wrap tortillas in a damp paper towel and microwave until soft and pliable, about 20-25 seconds.
• Drain excess liquid from Mexican shredded chicken, and set aside.
• To the center of one tortilla, add a sprinkle of the cheese mixture, about 1/3 cup of the chicken, and another sprinkle of cheeses on top. Fold the edge nearest you over top of the filling, then fold the right and left sides in, then continue rolling up.
• Place seam-side down on prepared baking sheet. Repeat with the rest of the tortillas.
• Brush each chimichanga with melted butter or vegetable oil. Bake for 25-30 minutes, until golden brown and crispy.
• Top with desired toppings and enjoy!

CHICKEN CHIMICHANGAS RECIPE

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees F.
• Sauté diced onion, in 2 tablespoons oil and 1 tablespoon butter, over medium heat, until translucent - about 4 minutes. Add minced garlic, cumin, chili powder, salt and black pepper. Stir, set heat to low, and cook 30 seconds, stirring often.
• Add chicken and tomatoes. Stir and cook until liquid evaporates, about 1 minute.
• Add juice of ½ lime and beans, stir and cook until beans are heated through.
• In a small microwave-safe dish, heat 3 tablespoons butter and 6 tablespoons canola oil until butter is melted. Stir well.
• Brush a rimmed baking sheet with 1/3 of the butter/oil mixture and set it in the oven for 2 minutes.
• Spread 1-tablespoon Queso cheese in the center of a tortilla. Add ½ cup chicken/bean mixture and 2 tablespoons Mexican rice. Top with 2 tablespoons shredded cheese. Fold the sides and one end of the tortilla over the filling and roll it up to the other end.
• Remove the hot baking sheet from the oven and brush it liberally with the melted butter/oil mixture.
• Press the filled tortilla down a little and place it seam-side down on the hot sheet pan.
• Repeat the process with all tortillas.
• Brush the tops of the Chimichangas with the melted butter/oil mixture and bake for 10 minutes.
• Remove the pan from the oven and flip the Chimichangas over. Brush the seam side with melted butter/oil and bake an additional 8-10 minutes or until golden and crispy.
• Turn off the oven and remove the Chimichangas from the oven.
• If desired, spread 2 tablespoons Queso cheese on top of each Chimichanga and return them to the oven just to melt the cheese a little.
• Serve Chimichangas with Mexican rice, beans, pico de gallo, shredded lettuce, sour cream, tortilla chips & salsa - whatever Mexican side dishes you love. Give a little squeeze of lime juice, and...The Best Margarita!!!
• Enjoy!

EASY BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat the oven to 400°F.
• Line a large light-colored baking sheet with parchment paper. Note: I recommend using a light-colored pan to help ensure that the bottoms of the chimichangas don't get too dark.
• In a large bowl, stir together the chicken, cumin, chili powder, garlic powder, salt, salsa, cheese, and green onions until well-combined.
• Take one flour tortilla and place it on a clean work surface. Place ⅛ of the chicken mixture in the center of the tortilla. Fold in the left and right sides of the tortilla toward the center, then roll up the tortilla from the bottom. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining tortillas and chicken mixture. Note: Make sure your tortillas are soft so they don't crack when rolling. Most store-bought tortillas are nice and soft right out of the package, but if you need to soften them up, place them in the microwave for a few seconds covered with a damp paper towel or quickly heat them in a dry skillet just until they are pliable.
• Brush the tops and sides of the chimichangas with the melted butter.
• Bake for 25 to 30 minutes or until golden brown and crisp.Note: Bake in the middle or upper portion of the oven to help ensure that the bottoms of the chimichangas don't get too dark and that the tops get nicely golden brown.
• Serve immediately garnished with your favorite toppings.

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.

CHICKEN CHIMICHANGAS

Steps:

• Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
• Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
• Place about 1/2 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling and roll up like a burrito.
• For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
• For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
• Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .

HEARTY BAKED CHICKEN CHIMICHANGAS

Steps:

• In lg saucepan, saute onion and garlic in oil until tender.
• stir in chilli powder,salsa,cumin and cinnamon.
• stir in shredded chicken.
• let cool.
• preheat oven to 450 degerees F.
• put a heaping tablespoon of beans on each totilla top with about 1/2 cup of chicken mixture fold up the bottom, top and sides of tortilla; (may need to secure with toothpic) place chimichangas in greased baking pan, seam side down.
• Brush all sides with oil.
• bake 20-25 minutes or until golden brown turning every 5 minutes.

BAKED CHICKEN CHIMICHANGAS

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.

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

Steps:

• 1. In a 2 cup liquid measuring cup, whisk broth and pepper. Mix 1/2 cup of this mixture, rice, and 1/4t salt in a bowl. Cover and microwave until liquid is absorbed, about 5 minutes. Meanwhile, pat chicken dry and season with salt and pepper.
• 2. In a Dutch oven, heat 1T oil over medium high heat until just smoking. Cook onion until softened, about 5 minutes, then add garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add remaining chipotle broth, partially cooked rice, and bring to a boil.
• 3. Reduce heat to medium low, add chicken, cover, and cook until chicken's internal temperature is 160 degrees and rice is tender, about 15 minutes, flipping chicken about halfway through. Remove chicken to a cutting board to rest for 5-10 minutes, then cut into 1/2 inch pieces and return to rice mixture, adding cheddar and cilantro, all in a large bowl. Wash the pot.
• 4. Whisk flour and water in a small bowl. Microwave tortillas, covered, on a plate, about 1 minute. Divide chicken mixture into 4. Working with one tortilla at a time, place 1/4 of the chicken mixture in the center. Brush edges of tortilla with flour paste, then wrap top and bottom of tortilla tightly over filling (fold side toward center, then fold in the sides--you might want to repaste the last pieces).
• 5. Heat remaining 3c oil in Dutch oven over medium high heat until 325 degrees. Place 2 chimis, seam down, in oil, and fry until deep golden brown, about 2 minutes a side. Monitor your oil temperature, keeping it between 300 and 325 degrees. Drain on a wire rack set inside a rimmed baking sheet. Repeat with remaining chimis.
• 6. If you prefer a healthier version, you can bake them. 450 degrees for 8 to 10 minutes.
• Serve.

BAKED CHIMICHANGA RECIPE

Steps:

• COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside.
• Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat.
• STIR in the chicken mixture and cheese with the rice. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

STOVETOP CHICKEN AND RICE

Steps:

• Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
• Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
• Add wine and cook 3-5 minutes or until wine is reduced to half.
• Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
• Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
• Top with Parmesan cheese if using.

BAKED CHICKEN CHIMICHANGAS

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.

CHICKEN CHIMICHANGA

Steps:

• Simply combine the filling ingredients and stir well. Make sure the cream cheese spreads easily, and there are no clumps.
• Add the filling to the center of a large tortilla and fold the ends toward the filling and roll the edges in (this is how you would roll a burrito. Place the chimichanga seam side down.

CHICKEN AND RICE CHIMICHANGA

Steps:

• Bring a medium saucepan of salted water to a boil. Add the rice, boil 8 minutes then drain, rinse, and drain again. Heat the oil in a large saucepan, add the onion, cloves and oregano and fry for about 2-3 minutes. Stir in the rice and tomatoes and simmer over low heat until all the tomato juice has been absorbed. Set mixture aside. Place chicken breasts in a large saucepan and cover with water and bring to a boil. Reduce heat and simmer for about 10 minutes or until the chicken is cooked through (cut to test). Once cooked remove chicken and place on a plate to cool. Shred the chicken. I use my fingers but you can use two forks if you prefer. Add the chicken and the cheese to the rice mixture and combine. Wrap tortillas in aluminum foil and place over a bowl filled with boiling water. You can also wrap the tortillas in plastic wrap and heat them in the microwave for about 1 minute. This softens the tortillas so that they are pliable and fold easily. Spoon 1/8 of the rice mixture onto the center of the tortilla. Fold in both sides. Fold the bottom up and the top down to form a "parcel". If your tortillas are very fresh you can moisten the edges and press to seal. If not, secure the edge with a toothpick. Heat oil in a frying pan. Place burritos in the pan (do not crowd) and fry, turning once, until crisp and brown. Place on a plate with paper toweling to absorb excess oil.