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.
POBLANO AND NOPALES CHIMICHANGAS
Steps:
- 1. Preheat oven to 400°. Mix 1 tbsp. oil with melted butter, and brush some onto a baking sheet. Heat remaining 1 tbsp. oil in a large frying pan over medium heat; add chile, onion, nopales, and salt; and cook, stirring often, until vegetables soften and start to brown, about 5 minutes. 2. Put 2 tbsp. each cheese and beans and about 1/4 cup of the vegetable mixture onto center of a tortilla. Fold in sides and roll up like a burrito. Set chimichanga onto greased baking sheet, seam side down. Fill remaining tortillas and space about 2 in. apart on pan. Brush remaining butter mixture over chimichangas. 3. Bake, turning halfway through, until browned and crisp, about 20 minutes. Cut chimichangas in half diagonally and serve with salsa and guacamole. *Buy cut and cleaned nopales (cactus pads) at a Latino market. Make ahead: Through step 2 up to 5 hours, chilled; bake about 5 minutes longer.
BAKED CHIMICHANGAS WITH NOPALES AND POBLANO
Low fat because you bake them! Nopales are a type of cactus that you can purchase in the Mexican food section in a jar.
Provided by beccwarnacutt
Categories Mexican Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment and spray with cooking spray.
- Add poblano chile, onion, and nopales in a skillet over medium-high heat. Cook until chile and onion are soft, 3 to 5 minutes.
- Place 4 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat until soft, about 30 seconds. Repeat with remaining tortillas.
- Place 1 tortilla on a work surface. Spoon 2 tablespoons each of nopales mixture, Monterey Jack cheese, and black beans on top and fold in sides. Place chimichanga on the prepared baking sheet seam-side down. Repeat with remaining fillings and tortillas.
- Bake in the preheated oven until golden brown, turning halfway through, 15 to 20 minutes.
Nutrition Facts : Calories 289 calories, Carbohydrate 37.1 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 5.1 g, Protein 12 g, SaturatedFat 4.8 g, Sodium 640.8 mg, Sugar 2.6 g
BAKED CHICKEN CHIMICHANGAS
Make and share this Baked Chicken Chimichangas recipe from Food.com.
Provided by bmcnichol
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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- Preheat oven to 400°. Mix 1 tbsp. oil with melted butter, and brush some onto a baking sheet. Heat remaining 1 tbsp. oil in a large frying pan over medium heat; add chile, onion, nopales, and salt; and cook, stirring often, until vegetables soften and start to brown, about 5 minutes.
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- Bake, turning halfway through, until browned and crisp, about 20 minutes. Cut chimichangas in half diagonally and serve with salsa and guacamole.
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