Hearty Baked Chicken Chimichangas Food

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 .

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. 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!

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.

CHICKEN CHIMICHANGAS

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!

OVEN-FRIED CHICKEN CHIMICHANGAS

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.

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:

• 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

CHICKEN CHIMICHANGAS (BAKED)

Steps:

• Mix Chicken base ingredients in mixing bowl - set aside to use as filling.
• Warm tortilla's between paper towels for 20 - 30 seconds in microwave to make pliable for folding.
• Place 2oz of chicken mixture (squeeze juice out of chix mixture before filling tortillas) and 1oz cheese in center of tortilla - fold burrito style.
• Place on greased baking sheet and rub tops of each with olive oil.
• Bake 400° 5 -10 minutes per side or until golden brown and crispy on both sides (I use my toaster oven).
• Serve immediately OR refrigerate for a "grab & go" meal (my teenagers like these cold, on the go).
• For a beautiful presentation; serve topped with a dollop of sour cream chopped cilantro sprinkled over top and avocado slices on the side.