Oven Fried Chimichangas Food

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.

OVEN-FRIED BEEF CHIMICHANGAS

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.

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.

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.

DEEP FRIED CHIMICHANGAS

Steps:

• *Put chicken breasts in a large pot, cover with water.
• *Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired).
• *Bring to a boil and then simmer until the chicken is completely cooked.
• *Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks.
• *To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well.
• *Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.

MAKE AHEAD CHIMICHANGAS

Steps:

• Using two forks, shred cooked meat or chicken (should have about 3 cups).
• In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.
• Cook and stir over medium heat until heated through.
• In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.
• For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge.
• Top with a cheese stick.
• Fold in sides; roll up, starting with cheese side.
• Bake, covered, in 350 degree F.
• oven for 30 minutes.
• Uncover and bake 10 minutes more or until heated through.
• Serve with salsa, dairy sour cream, and hot cooked rice, if desired.
• Make-Ahead Tip: To freeze, place chimichangas in freezer containers.
• Seal, label, and freeze for up to 6 months.
• To prepare, wrap frozen chimichangas individually in foil.
• Bake in a 350 degree F.
• oven about 50 minutes or until heated through.
• (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.
• Bake 10 minutes more or until tortilla is crisp and brown.
• Or, heat about 1/4-inch depth of oil in a skillet.
• Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.