BAKED CHIMICHANGAS
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
EASY BAKED CHIMICHANGAS
This is a wonderful recipe that allows me to get my chimichanga fix without all the fat of a deep fried restaurant chimichanga. I team it up with a salad and some rice for a delicious, speedy go-to meal that's fit for company.
Provided by PetesNina
Categories Meat
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- In large skillet, brown and crumble ground beef till no longer pink.
- Drain off any fat.
- Add the salsa, black beans and cheese to the meat.
- Over low heat, heat meat mixture through till cheese is melted.
- Divide meat mixture evenly between the tortillas.
- Roll each tortilla up, tucking in ends so the meat mixture is completely enclosed.
- Place on baking sheet and lightly spray the top of each chimichanga with cooking spray.
- Bake for 20 minutes or until chimichangas are nicely golden and crispy.
- *note: These come out of the oven extremely hot. I let them sit for 10 minutes or so before serving.
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
VEGETARIAN CHIMICHANGAS
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
- Heat the 2 teaspoons oil in a large skillet over medium heat and cook the onions and garlic, stirring often, until the onions are soft, about 3 minutes. Add the mushrooms, cumin, salt and green chiles. Cook, stirring occasionally, until the mushrooms are soft, 3 to 4 minutes.
- Transfer the mushroom mixture to a large bowl and add both beans, tomatoes, brown rice, cheese, the 1 cup salsa and 1/2 cup cilantro. Stir to combine the filling.
- Place 3/4 to 1 cup of the filling in the center of each tortilla and fold the sides in. Then fold the bottom up to cover the filling and fold the top down.
- Place the chimichangas, seam-side down, on the prepared baking sheet and brush or spray them lightly with oil. Bake until the tortillas are golden brown, about 15 minutes. Serve with sliced avocado, sour cream, extra salsa and cilantro.
BAKED CHICKEN AND RICE CHIMICHANGAS
I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!
Provided by Lil' Luna
Categories Trusted Brands: Recipes and Tips Knorr®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
- Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
- Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
- Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.
Nutrition Facts : Calories 667.2 calories, Carbohydrate 50.7 g, Cholesterol 80.2 mg, Fat 27.9 g, Fiber 7.8 g, Protein 34.1 g, SaturatedFat 12.2 g, Sodium 1064.7 mg, Sugar 2.7 g
BAKED CHIMICHANGAS
Yummy recipe from Paula Deen. I made these last night with chicken instead of ground beef (I cooked and shredded chicken first, then proceeded). They were delicious, and this recipe is a keeper!
Provided by Barenakedchef
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. In large skillet, brown ground beef and onions until beef is no longer pink. Drain well.
- 2. Stir in green chiles, tomato sauce, water, and taco seasoning packet. (If you are using your own taco seasoning, you probably won't need quite as much water. I used about 1/3 cup). Bring to a boil, then turn down heat and simmer for about 8 minutes, or until thickened. Stir in refried beans.
- 3. Preheat oven to 450 degrees. Line a rimmed baking pan with parchment paper or foil (spray foil with non stick spray). Spoon about 1/3 cup meat mixture onto tortilla. Top with 3 tablespoons of shredded cheese (it is slightly possible that I may have used more than that!), and 1 tablespoon of salsa verde. You could use red salsa here, whatever you prefer. Fold up the four sides of the tortilla (see pictures), and place seam side down on prepared baking sheet. Brush chimichangas lightly and evenly with oil (or spray them with canola cooking spray).
- 4. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite toppings!
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