Ingredients
-
2 1/2
-
2
-
1/2
-
2
-
1/2
-
16
-
1/2
-
1/2
-
6
-
1
-
-
-
-
-
Directions
Hearty Baked Chicken Chimichangas, Great tasting dish found at the goldmine site, I didn’t especially like the cinnamon addition, it gave it a different flavor that I am used to It also would have better had there been a sauce on top (I can’t remember the name, but it usually is a white sauce) Thanks for sharing, though, it’s always fun to try something new , This recipe is delicious! Made it for dinner tonight, it made the house smell great and tasted even better! used nutmeg in place of cinnamon because I couldn’t find the cinnamon for the life of me I also cooked the chicken breasts in a can of mild enchilada sauce before shredding it Served with homemade salsa and homemade guacamole
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Steps
|
1
Done
|
In Lg Saucepan, Saute Onion and Garlic in Oil Until Tender. |
|
2
Done
|
Stir in Chilli Powder,Salsa,Cumin and Cinnamon. |
|
3
Done
|
Stir in Shredded Chicken. |
|
4
Done
|
Let Cool. |
|
5
Done
|
Preheat Oven to 450 Degerees F. |
|
6
Done
|
Put a Heaping Tablespoon of Beans on Each Totilla Top With About 1/2 Cup of Chicken Mixture Fold Up the Bottom, Top and Sides of Tortilla; (may Need to Secure With Toothpic) Place Chimichangas in Greased Baking Pan, Seam Side Down. |
|
7
Done
|
Brush All Sides With Oil. |
|
8
Done
|
Bake 20-25 Minutes or Until Golden Brown Turning Every 5 Minutes. |
