Ingredients
-
2 1/2
-
2/3
-
1/3
-
3/4 - 1
-
1/2
-
1/2
-
8
-
1/4
-
1
-
-
-
-
-
-
Directions
Baked Chicken Chimichangas, A healthier option for Chimichangas, I was jsut going to add this recipe but I did a search and here it is!!!! I love these chimichangas they are not fried like most and are still crunchy and oh so good! We top with shredded lettuce, tomatoes and sour cream., Hubby & I thought this was good. I liked that they were baked & not fried. I did not simmer all the ingredients together because even when I added extra picante, the mixture still was too thick to simmer. Also, I did not plan well enough and only ended up with 2 cups chopped chicken, and it really did make the difference because I only got 7 chimi’s. Next time I will be sure to have the full amount. I made the full recipe and froze the extras for another time. Thanks so much for posting this.
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Steps
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1
Done
|
Preheat Oven to 475. |
|
2
Done
|
Combine Chicken, Picante Sauce, Onion, Cumin, Oregano and Salt in Saucepan. |
|
3
Done
|
Simmer 5 Minutes or Until Most of Liquid Is Evaporated. |
|
4
Done
|
Brush One Side of Tortillas With Butter. |
|
5
Done
|
Spoon About 1/3 Cup of Chicken Mixture Onto Unbuttered Sides. |
|
6
Done
|
Top With 2 Tablespoons Cheese. |
|
7
Done
|
Fold 2 Sides Over Filling and Fold Ends Down. |
|
8
Done
|
Place Seam Side Down in 13x9x2 Inch Baking Dish. |
|
9
Done
|
Bake in 475 Degree Oven About 13 Minutes or Until Crisp and Golden Brown. |
|
10
Done
|
Top With Guacamole, Sour Cream and Additional Picante Sauce. |
