SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS
Mimic the crunch of a chimichanga by brushing these with oil and baking them. Our children love to have them when they get home late after school activities. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.
Nutrition Facts : Calories 704 calories, Fat 31g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1081mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 6g fiber), Protein 41g protein.
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nirajan das
nirajan_d40@gmail.comI made these chimichangas for a party, and they were a huge success. Everyone loved them! I especially liked that they could be made ahead of time and then baked just before serving.
Mashek ullah Hero (Mashek)
mh29@hotmail.comThese chimichangas were a great way to use up leftover chicken. I added some black beans and corn to the filling, and it was delicious. I served them with sour cream and guacamole, and they were a hit!
Dost Sh
d22@gmail.comI'm not sure what I did wrong, but my chimichangas fell apart when I tried to fry them. I think I might have overstuffed them. Next time I'll be more careful.
Syed Siam
s.syed@hotmail.co.ukI had a hard time finding wonton wrappers at my local grocery store, so I used egg roll wrappers instead. They worked just fine, but the chimichangas were a bit bigger than I expected.
Ebenezer Benjamin
benjamin_ebenezer1@gmail.comThese chimichangas were a bit too spicy for my taste, but my husband loved them. He said they were the best chimichangas he's ever had. I think next time I'll use a milder salsa.
Tina Beth Thomas
t_thomas21@yahoo.comI'm not a big fan of Mexican food, but I thought I'd give these chimichangas a try. I was pleasantly surprised! They were really good. The chicken was tender and flavorful, and the cheese was melted and gooey. I would definitely recommend these to an
Ma Rizza Rapsing
m.r4@yahoo.comThese chimichangas were delicious! The chicken was cooked perfectly, and the cheese was melted and gooey. The salsa and sour cream added a nice flavor contrast. I would definitely recommend these chimichangas to anyone looking for a tasty and satisfy
Md Rakib Sikdar
s.m@aol.comI made these chimichangas for my family, and they loved them! The chicken was tender and juicy, and the cheese was melted and gooey. The salsa and sour cream added a nice flavor contrast. I would definitely recommend these chimichangas to anyone look
Caileb Drye
caileb.d@yahoo.comThese chimichangas were a bit too greasy for my taste. I think I might have used too much oil when I was frying them. Next time I'll try baking them instead.
Harry Chaplain
chaplainh39@gmail.comI'm not a fan of Mexican food, but I thought I'd give these chimichangas a try. I was pleasantly surprised! They were really good. The chicken was tender and flavorful, and the cheese was melted and gooey. I would definitely recommend these to anyone
Raja Qasim Hayat Raja
rr13@hotmail.frThese chimichangas were so easy to make, and they turned out perfectly. The chicken was cooked to perfection, and the cheese was melted and gooey. I will definitely be making these again.
Fathima Zaraa
f.z95@gmail.comI made these chimichangas for a party, and they were a huge success. Everyone loved them! I especially liked that they could be made ahead of time and then baked just before serving.
Man-C Bee
beem@aol.comThese chimichangas were a great way to use up leftover chicken. I added some black beans and corn to the filling, and it was delicious. I served them with sour cream and guacamole, and they were a hit!
Emily Jhonsin
e89@hotmail.frI'm not sure what I did wrong, but my chimichangas fell apart when I tried to fry them. I think I might have overstuffed them. Next time I'll be more careful.
Brendon Paswere
p.b99@yahoo.comI had a hard time finding wonton wrappers at my local grocery store, so I used egg roll wrappers instead. They worked just fine, but the chimichangas were a bit bigger than I expected.
Ivan Mcneer
m_i54@hotmail.comThese chimichangas were a bit too spicy for my taste, but my husband loved them. He said they were the best chimichangas he's ever had. I think next time I'll use a milder salsa.
MD SaikotH Dhali
mdhali83@hotmail.comI've made these chimichangas several times now, and they're always a crowd-pleaser. The shortcut method is so easy to follow, and the results are always delicious. I love that I can use whatever fillings I have on hand, so I can customize them to my
Adebayo Oluwayemisi
a.o@hotmail.comI'm not a big fan of chimichangas, but these were surprisingly good! The oven-baked method made them less greasy than traditional chimichangas, and the filling was flavorful and cheesy. I would definitely recommend these to anyone looking for a quick
Rita Ekeke
r_e30@yahoo.comThese chicken chimichangas were a hit with my family! The shortcut method made them quick and easy to prepare, and the flavor was amazing. The chicken was tender and juicy, and the combination of spices was perfect. I will definitely be making these