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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I made these for an appetizer on Christmas Eve. They did indeed turn out well, although not very crispy, more like small burritos. I had extra filling (I doubled the recipe), so I used it for a few days after in tortillas like soft tacos. Next time, I think I will save time by not trying to make them into chimichangas and just go the taco route. The filling is delicious though, even my 3-year-old loved it! I especially *did* like the taste the cinnamon gave it. Very different.
I know we already have several reviews here....just wanted to add mine.
I made these last night and they were delicious! Although everyone generally likes my cooking, it's a rare occasion when EVERYONE raves about a recipe. They did last night!
I made a couple of them without refried beans and with regular tortillas for Amanda (14) .... she's advised me that she no longer likes any kind of beans because I put them in everything.
LOL Karen, Amanda'a reasoning made me chuckle. BTW, I have an Amanda as well though mine is 8 years old!
Doreen
I tell you waht - these were amazing!!!
I ate them for dinner, then a mid-morning snack, then lunch the next day after that!
It made so much "stuffing" that I had a little baggie of it and I grilled it up in a pan like an quesadilla a few days later!!!
Good idea to add some enchilada sauce....they needed to be a little more wet. They are on my mealplan again for next week.
The Old el Paso brand is legal:
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