Mexican recipes
Baked chicken chimichangas
No ratings yet
45 min
Serves 4
Mexican
Ingredients
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 small onion, chopped 1 small onion, chopped
- 3 clove garlic (minced) 3 clove garlic (minced)
- 2 cup salsa (you can use mild or hot) 480 ml salsa (you can use mild or hot)
- 1 1/2 tsp chili powder 7.4 ml chili powder
- 1/2 tsp ground cumin 2.5 ml ground cumin
- 1/2 tsp ground cinnamon 2.5 ml ground cinnamon
- Salt to taste Salt to taste
- 2 1/2 cup cooked (shredded chicken) 600 ml cooked (shredded chicken)
- 8 (12 inch) flour tortillas 8 (12 inch) flour tortillas
- 1 cup canned refried beans 240 ml canned refried beans
- Cooking spray or vegetable oil Cooking spray or vegetable oil
Method
Prepare the chimichangas filling
In a large saucepan over medium-high heat, saute the onion and garlic in the vegetable oil for 4 to 5 minutes, until soft. Add the salsa, chili powder, cumin, cinnamon, and salt and cook stirring continuously for 1 minute. Add the shredded chicken, stir well, remove from heat and set aside.
Assemble the chimichangas
Preheat oven at 450 F (250 C).
Spray one side of a tortilla with cooking spray or coat it lightly with vegetable oil. Place the tortilla, oiled side down, on a plate. Spoon 2 tablespoons of refried beans along the center and top with 1/8th of the chicken mixture.
Fold the top and bottom of the tortillas toward the center, then roll up the sides, to make an envelope. Secure the tortilla with wooden toothpicks.
Repeat the process for the remaining tortillas.
Place the chimichangas in a 13x9 inch baking pan, seam side down and bake for 20 to 25 minutes, until golden brown and crispy, turning once or twice every 10 minutes.
Serve with sour cream, guacamole and/or salsa and rice picante.
In a large saucepan over medium-high heat, saute the onion and garlic in the vegetable oil for 4 to 5 minutes, until soft. Add the salsa, chili powder, cumin, cinnamon, and salt and cook stirring continuously for 1 minute. Add the shredded chicken, stir well, remove from heat and set aside.
Assemble the chimichangas
Preheat oven at 450 F (250 C).
Spray one side of a tortilla with cooking spray or coat it lightly with vegetable oil. Place the tortilla, oiled side down, on a plate. Spoon 2 tablespoons of refried beans along the center and top with 1/8th of the chicken mixture.
Fold the top and bottom of the tortillas toward the center, then roll up the sides, to make an envelope. Secure the tortilla with wooden toothpicks.
Repeat the process for the remaining tortillas.
Place the chimichangas in a 13x9 inch baking pan, seam side down and bake for 20 to 25 minutes, until golden brown and crispy, turning once or twice every 10 minutes.
Serve with sour cream, guacamole and/or salsa and rice picante.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.