Baked Chimichangas Recipes

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.

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.

Steps:

• Preheat your toaster oven to 400 degrees F or high.
• Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.

Steps:

• Stir together cream cheese, pepper jack cheese and taco seasoning.
• Fold in chicken.
• Divide amoung tortillas.
• Tuck in sides and roll up each tortilla.
• Lay seam side down in a sprayed 9" X 13" baking dish.
• Spray tops of tortillas with cooking spray.
• Bake @ 350 for 15 minutes.
• Turn Chimi's over and bake an additional 15 minutes.
• Serve with cheddar cheese, green onions, sour cream and salsa.

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.

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

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.

Steps:

• After stewing the meat on a crockpot or pan drain off liquid and reserve.
• Shred and chop meat-set aside.
• In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
• Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
• Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.
• Warm tortillas in the oven so they are bendable.
• Lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style.
• Place on a lightly greased cookie sheet-repeat.
• Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
• With the juices from the cooked meat I make a spicy gravy to offer with this.
• When done remove from oven.
• Serve with condiments, spanish rice and refried beans.
• Believe me when I say you will roll away from the table!
• To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.

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!

Steps:

• Sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
• Add the chopped chilies, flatten mixture in bottom of pan and sauté, not stirring, until the onions begin to caramelize a little, then remove from heat.
• In a large bowl, mix remaining ingredients except tortillas.
• To put together the chimichangas, place about 3/4 to 1 cup of filling on a tortilla, fold the bottom over the filling, fold the sides in, then carefully fold/flip it over to close; repeat until you have as many chimichangas as you want to bake at one time.
• Place the chimichangas on a cookie sheet, brush each one with 1/2 teaspoon of olive oil, and bake at 400 degrees F for 15 minutes.
• Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!
• Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each.
• (Black soybeans are good for those eating low carb because they are lower in carbohydrates and high in fiber. Information on black soybeans available at the Eden Foods website.).
• Note: To make these for a picnic or potluck, instead of baking them as I would at home, I make the filling and put it in a container, then bring tortillas and toppings and set them all out so folks can make their own sort of burritos. It's very popular! :).

Steps:

• In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
• Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
• Fold sides and ends over filling and roll up.
• Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
• Bake, uncovered, at 425° for 15 minutes or until lightly browned.
• In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
• In a bowl, combine flour and cream until smooth and gradually stir into broth.
• Bring to a boil, cook and stir for 2 minutes or until thickened.
• Stir in chilies and cook until heated through.
• Top chimichangas with sauce.

Steps:

• In lg saucepan, saute onion and garlic in oil until tender.
• stir in chilli powder,salsa,cumin and cinnamon.
• stir in shredded chicken.
• let cool.
• preheat oven to 450 degerees F.
• 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.
• Brush all sides with oil.
• bake 20-25 minutes or until golden brown turning every 5 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
• Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
• Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
• Fold tortilla sides up over filling and roll up like burritos.
• Place chimichangas on a foil-lined baking sheet and brush with oil.
• Bake until golden and crisp, about 20 minutes.

Steps:

• Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
• Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
• Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
• Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
• To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
• While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g

Steps:

• Preheat oven to 475.
• Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
• Simmer 5 minutes or until most of liquid is evaporated.
• Brush one side of tortillas with butter.
• Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
• Top with 2 tablespoons cheese.
• Fold 2 sides over filling and fold ends down.
• Place seam side down in 13x9x2 inch baking dish.
• Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
• Top with guacamole, sour cream and additional picante sauce.