Best 2 Oven Fried Chicken Chimichangas Recipes
**Oven-Fried Chicken Chimichangas: A Crispy, Flavorful Fusion Dish**
Indulge in a delightful culinary fusion with our oven-fried chicken chimichangas, a symphony of flavors and textures that will tantalize your taste buds. Crispy on the outside, tender and juicy on the inside, these chimichangas are filled with a savory blend of seasoned chicken, melted cheese, and a vibrant pico de gallo salsa. Served with a tangy sour cream dipping sauce, these oven-fried chimichangas offer a healthier alternative to traditional deep-fried versions, making them a guilt-free indulgence. Additionally, we provide a vegetarian variation, substituting the chicken with a hearty filling of sautéed vegetables, ensuring that everyone can enjoy this delectable dish.
OVEN-FRIED CHICKEN CHIMICHANGAS
A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
Provided by Miss Annie
Categories One Dish Meal
Time 45m
Yield 6 Chimichangas
Number Of Ingredients 11
Steps:
- Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
- Place about 1/4 cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling.
- Roll up from bottom and place seam-side down on a baking sheet.
- Brush with melted margarine.
- Bake at 400°F for 25 minutes or until golden.
- Garnish with additional cheese and green onion and serve salsa on the side.
OVEN-FRIED CHICKEN CHIMICHANGAS
Steps:
- Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
- Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
- Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
- Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tips:
- To make the chicken extra crispy, double-coat it in the breading mixture.
- If you don't have a deep fryer, you can shallow fry the chicken in a large skillet over medium-high heat.
- Be sure to drain the chicken on paper towels before assembling the chimichangas, or they will become soggy.
- To make the chimichangas easier to roll, warm the tortillas in the microwave for a few seconds before filling them.
- Serve the chimichangas with your favorite dipping sauce, such as salsa, sour cream, or guacamole.
Conclusion:
Oven-fried chicken chimichangas are a delicious and easy-to-make meal that is perfect for a quick and easy weeknight dinner. They are also a great way to use up leftover chicken. With a crispy outer shell and a flavorful filling, these chimichangas are sure to be a hit with the whole family.
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