Baked Chimichanga Salad Food

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.

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.

ALMOST-FAMOUS CHIMICHANGAS

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.

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.

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.

EASY BEEF CHIMICHANGA RECIPE

Steps:

• Preheat oven to 400F and line baking sheet with parchment paper.
• Using a skillet, add 1 lb ground beef and 1 small chopped onion. Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
• Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
• Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center. Add Cheddar Jack cheese and chopped spinach.
• Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
• Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
• Serve Beef Chimichangas with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!

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 {BAKED OR PAN FRIED}

Steps:

• Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.

CHICKEN CHIMICHANGAS

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

BAKED SHREDDED BEEF CHIMICHANGAS RECIPE

Steps:

• Heat oven to 350 degrees.
• In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
• Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
• Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
• Then turn over and cook for another 15 minutes.
• Top with cheese, tomatoes, sour cream, guacamole, and salsa.

BAKED CHIMICHANGAS

Steps:

• 1. In large skillet, brown ground beef and onions until beef is no longer pink. Drain well.
• 2. Stir in green chiles, tomato sauce, water, and taco seasoning packet. (If you are using your own taco seasoning, you probably won't need quite as much water. I used about 1/3 cup). Bring to a boil, then turn down heat and simmer for about 8 minutes, or until thickened. Stir in refried beans.
• 3. Preheat oven to 450 degrees. Line a rimmed baking pan with parchment paper or foil (spray foil with non stick spray). Spoon about 1/3 cup meat mixture onto tortilla. Top with 3 tablespoons of shredded cheese (it is slightly possible that I may have used more than that!), and 1 tablespoon of salsa verde. You could use red salsa here, whatever you prefer. Fold up the four sides of the tortilla (see pictures), and place seam side down on prepared baking sheet. Brush chimichangas lightly and evenly with oil (or spray them with canola cooking spray).
• 4. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite toppings!

EASY BAKED BEEF CHIMICHANGA RECIPE

Steps:

• Heat the oven to 425°F. Line a baking sheet with aluminum foil. Coat the foil with cooking spray.
• Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Combine the ground beef, cumin, garlic powder, and onion powder in a mixing bowl. Cook 5-7 minutes, stirring and breaking up beef with a spatula, until browned. Cook for 3-4 minutes after adding the corn. Turn off the heat. Season to taste with salt and pepper.
• Transfer the beef mixture to a medium bowl with a slotted spoon and set aside to cool slightly. Add the cheese and mix well. Wrap the tortillas in damp paper towels and place them in the microwave for 30 seconds-1 minute, or until warm.
• Fill each tortilla with a spoonful of the beef mixture. Fold the bottom of the tortilla up toward the center. To close, fold the sides inward and roll up. Place on a baking sheet, seam side down. Continue with the remaining tortillas and filling. Coat the chimichangas liberally with cooking spray. Bake for 30-35 minutes, or until golden. On the side, serve with sour cream and salsa.