Oven-Fried Chicken Chimichangas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Restaurant versions of chimichangas are typically deep-fried, but in this recipe, they're baked. Now you can enjoy this delicious Mexican burrito more often! {Campbell's} Ingredients:
2/3 cup pace picante sauce |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano leaves, crushed |
1 1/2 cups chopped cooked chicken |
4 ounces shredded cheddar cheese (about 1 cup) |
2 green onions, chopped (about 1/4 cup) |
6 (8 inch) flour tortillas |
2 tablespoons butter, melted |
fresh cilantro leaves |
Directions:
1. Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
2. 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.
3. Bake at 400°F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
4. 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.
5. Spanish rice, refried beans, and sliced avocados make perfect side dishes for these chimichangas.
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