Chimichangas My Take On Ww Recipes

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 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 oven to 350-degrees F.
• Spray a skillet with Pam.
• Spray 13x9-inch baking pan with Pam.
• Over medium-high heat cook turkey for 5 minutes or until browned.
• Drain and then add next 5 ingredients (beans - scallios). Cook until heated through (3-5 minutes) and then stir in cheese. Take off of heat.
• Meanwhile wrap tortillas in foil and warm in oven for 10 minutes.
• To assmble chimichnagas spoon 1/2 cup of turkey mixture onto each tortilla and fold up sides and roll up burrito style.
• Place chimichangas, seam side down in prepared baking pan.
• Bake uncovered for 20 minutes or until tortillas are crisp and brown.
• Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

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.

Steps:

• Preheat oven to 400 degrees F.
• Spray a baking sheet with nonstick spray.
• Spray a skillet with nonstick spray; set over medium-high heat.
• Add the turkey, onion, garlic, chili powder, oregano, and cumin and cook until the turkey is done.
• Add the tomato sauce and the chiles; bring to a boil.
• Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, 5 minutes or so.
• Remove from the heat and stir in 1/2 the cheddar cheese.
• Wrap the tortillas in foil and place in the oven to warm for 10 minutes.
• Spoon about 1/2 cup of the filling into the center of each tortilla.
• Fold in the sides, then roll to enclose the filling.
• Place the chimichangas, seam-side down, on the baking sheet.
• Sprinkle the other 1/2 of the cheese on top.
• Bake until golden, 15 minutes or so. Enjoy!