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Oven-Baked Chicken Chimichangas
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2 Tbsp | olive oil |
1/2 cup | chopped onion |
2 cloves | minced garlic |
1/3 cup | chili powder |
1 jar (16 oz) | Chi-Chi's salsa |
4 Tbsp | water |
1/2 tsp | ground cumin |
1/2 tsp | cinnamon |
2 cans (12.5 oz) | premium chunk chicken breast |
Salt to taste | |
6 Chi-Chi's burrito size flour tortillas, warmed | |
1 cup | refried beans |
In saucepan, over medium high heat, heat oil. Add onion and garlic.
Cook 4-5 minutes or until tender, stirring frequently. Stir in chili powder, salsa, water, cumin and cinnamon. Pour mixture into blender container. Process until smooth. Pour back into saucepan. Stir in chicken. Add salt to taste. Heat oven to 425 degrees. Grease 15 x 10 x 1 baking dish.
Working with 1 tortilla at a time, keep remaining tortillas wrapped, spoon a heaping tablespoon of beans down center of each tortilla. Top with about 1/4 cup chicken mixture. Fold up the bottom, top and sides of tortilla. Secure with toothpicks, if needed. Place chimichangas in greased baking pan, seam side down. Brush all sides with oil. Bake 15 minutes or until golden brown and crisp, turning every five minutes. Serve with salsa, sour cream and guacamole.
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