OVEN-FRIED CHICKEN CHIMICHANGAS
A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
Provided by Miss Annie
Categories One Dish Meal
Time 45m
Yield 6 Chimichangas
Number Of Ingredients 11
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.
OVEN-FRIED CHICKEN CHIMICHANGAS
Steps:
- Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
- Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
- Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
- Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
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.
CHICKEN CHIMICHANGAS
For an even more authentic taste saute in oil beore baking, you can also make these using cooked turkey. Adjust all seasonings to taste. The cayenne pepper is optional, add for more heat. These are easy to make!
Provided by Kittencalrecipezazz
Categories Meat
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 352.7, Fat 15.1, SaturatedFat 6.8, Cholesterol 59.2, Sodium 822.7, Carbohydrate 32.1, Fiber 2.2, Sugar 3.2, Protein 21.2
OVEN-FRIED BEEF CHIMICHANGAS
A good, simple alternative to deep-frying. I think I got this from OAM Cookbook years ago. Make sure the tortillas are room temperature or they will crack when you roll them. You can microwave the whole package for about 20 seconds to speed things up.
Provided by AuntMare
Categories Beans
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Brown beef in large skillet; drain, if necessary.
- Add onions, garlic and salt, and cook until onions are soft.
- Stir in refried beans and spices. Remove from heat.
- Scoop 1/3 cup of meat filling a little off center on the tortilla.
- Fold up edge closest to you over the filling.
- Fold in each side and roll all the way.
- Place on cookie sheet and repeat with all the tortillas.
- Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
- Bake at 350 degrees for 25 to 30 minutes until golden brown.
- While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
- Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
- These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.
CHICKEN CHIMI CHIMIES ( CHIMICHANGAS )
This is an easy chimichanga, great for a busy day. I like to cook the chicken ahead, so that dinner can be ready in under 30 minutes. One chimi is good for smaller eaters, two for those hearty appetites. This is a mild dish, unless you add lots of cumin, which makes it great for kids. If you like spicy add a few dashes of hot sauce or a diced jalapeño. After reading a couple of reviews I realized that I too was increasing the sour cream without paying exact attention to the recipe this adapted from. I don't always start with the same amount of chicken so, you want the mix to be slightly wet and gooshy without being drippy, it should cling together. I sometimes add 1/2 cup of shredded cheese to the mix, but you can leave it out to avoid the extra fat. Serve with your favorite side dishes, I like Spanish rice and fruit with this.
Provided by momaphet
Categories Chicken
Time 45m
Yield 10 Chimichangas
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Boil chicken in water until done, about 15 minutes. For extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. Shred chicken.
- Sauté garlic and onion in the oil about 5 minutes, don't brown.
- Stir together chicken and all the ingredients except for butter, tortillas and cheese.
- Brush tortillas one at a time with melted butter, to the dry side and a spoon a generous scoop of chicken mixture in a line about 1 inch from one edge of the tortilla, tuck in sides as you go and roll up tortilla, and place seam side down on a cookie sheet, repeat until all you mixture is used.
- NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
- Bake 15 minutes or until golden brown.
- OPTION:.
- If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
- Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.
Nutrition Facts : Calories 655, Fat 30.1, SaturatedFat 11.9, Cholesterol 91.1, Sodium 998.3, Carbohydrate 61.4, Fiber 4, Sugar 3.8, Protein 33.3
OVEN-FRIED CHICKEN AND BLACK BEAN CHIMICHANGAS OAMC
These can be frozen and baked later. Or you can bake them and after they cool, wrap each chimichanga separately in waxed paper and freeze.
Provided by Chef Mom 5
Categories Mexican
Time 1h25m
Yield 4 9x13 pans, 40 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken until tender; shred.
- Drain beans in colander and rinse thoroughly.
- Combine salsa and spices.
- Mix chicken, beans and salsa mixture in large bowl.
- Heat 10 tortillas in microwave until soft and pliable.
- Put one tortilla on a plate, put ¼ cup of the chicken/bean mixture on tortilla, about an inch from one edge. Roll one turn, fold edges in, and keep rolling to the other side. Place in 9x13 pan.
- 10 chimichangas fit in a 9x13 pan.
- Brush tops with oil.
- Bake at 400 degrees for 20-25 minutes until golden brown.
- Serve with shredded lettuce, cheese, green onions, sour cream and salsa.
- Enjoy!
- Pans of chimichangas can be frozen before baking. Do not brush with oil until ready to bake.
- Alternately, you can bake all the chiimichangas (brush with oil first.) Let them cool, then wrap each one separately in waxed paper, put 10 or so in a gallon zip lock bag and freeze. These make great lunches! Microwave for approximately one minute.
Nutrition Facts : Calories 223.3, Fat 8.4, SaturatedFat 2.9, Cholesterol 27.2, Sodium 416.5, Carbohydrate 23.1, Fiber 3.3, Sugar 1.3, Protein 13.6
OVEN BAKED CHICKEN & VEG CHIMICHANGAS
I don't fry food, especially deep fry, but wanted to try cooking chimichangas recently. With leftover barbequed chicken in the fridge, I searched for inspiration & found it it my Sunset Mexican Cook Book. I combined their Oven-Fried Chimichanga & Vegetable Burrito recipes & we loved the result.
Provided by Heydarl
Categories Chicken
Time 40m
Yield 8 chimichangas, 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray a large non-stick skillet with olive oil spray & heat over medium high heat. When hot, add onion, carrots, garlic, chili powder, cumin & oregano. Cook, stirring, until onion is soft (about 10 minutes)
- Stir in zucchini, bell pepper and corn, cooking until zucchini is tender-crisp (7 to 8 more minutes).
- Add chicken, salsa and cheese, cook for 2 minutes.
- To assemble each chimichanga, spoon filling down centre of each tortilla. To enclose, lap ends over filling, then fold sides to centre to make a packet.
- Place chimichangas, seam sides down, in a 9 by 13 inch baking pan.
- Bake in a 500 degree oven until golden (8 to 10 minutes).
- We had these accompanied by guacamole, sour cream, pickled jalapenos and Pot Scrubber's wonderful Recipe #117892.
Nutrition Facts : Calories 1210, Fat 39.6, SaturatedFat 14.7, Cholesterol 122.8, Sodium 2215.8, Carbohydrate 151.3, Fiber 13.9, Sugar 13.3, Protein 63.5
ROAST CHICKEN CHIMICHANGAS
These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.
Provided by LMillerRN
Categories Meat
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°.
- Combine first 7 ingredients in a large bowl; toss well.
- Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.
Nutrition Facts : Calories 288.3, Fat 6.5, SaturatedFat 1.7, Cholesterol 49.6, Sodium 531.2, Carbohydrate 32.8, Fiber 2.6, Sugar 2.9, Protein 23.6
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