Baked Chicken Chimichangas
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Baked Chicken Chimichangas
| Thu, 12-13-2007 - 8:59pm |
Baked Chicken Chimichangas



Everyone loves chicken and nobody can resist this chimichanga recipe! Here's how to enjoy all the crisp savoriness of chimichangas without deep-frying. Make this dish once, and it's sure to become part of your standard rotation.

Serving: 6
Serving: 6
½ cup chopped onion
2 garlic cloves, minced
2 tablespoons olive oil, plus more for brushing on chimichangas
½ tablespoon chili powder
16 ounces salsa (choose your favorite sugar-free variety)
½ teaspoon ground cumin
½ teaspoon ground cinnamon
2 ½ cups cooked and shredded chicken breast
Salt to taste, optional
6 (10-inch) whole wheat tortillas
1 cup fat-free refried beans
Low-fat Sour cream, for serving
Guacamole, for serving
2 garlic cloves, minced
2 tablespoons olive oil, plus more for brushing on chimichangas
½ tablespoon chili powder
16 ounces salsa (choose your favorite sugar-free variety)
½ teaspoon ground cumin
½ teaspoon ground cinnamon
2 ½ cups cooked and shredded chicken breast
Salt to taste, optional
6 (10-inch) whole wheat tortillas
1 cup fat-free refried beans
Low-fat Sour cream, for serving
Guacamole, for serving
1. In a large saucepan over medium heat, sauté the onion and garlic in 2 tablespoons of the oil until tender. Stir in the chili powder, salsa, cumin and cinnamon. Stir in the shredded chicken and, if you like, salt to taste. Remove from the heat and let cool for a few minutes.
2. Heat the oven to 450°F. Grease a rimmed 15-by-10-by-1-inch baking pan.
3. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center. Top with a scant ½ cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla and secure with wooden toothpicks if necessary. Repeat with the remaining tortillas.
4. Place the chimichangas in greased baking pan, seam side down. Brush all sides with oil. Bake for 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.
2. Heat the oven to 450°F. Grease a rimmed 15-by-10-by-1-inch baking pan.
3. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center. Top with a scant ½ cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla and secure with wooden toothpicks if necessary. Repeat with the remaining tortillas.
4. Place the chimichangas in greased baking pan, seam side down. Brush all sides with oil. Bake for 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.



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So these turned out good- they do get crispy. Not the crunchy, greasy crispy you are used to, but a satisfying crunch just the same!
My husband, the king of Taco Bell, enjoyed them.
We had them also and they were pretty good.
Next time I would probably leave out the cinnamin.
Jennifer
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