Chicken Chimichangas Recipe

Baked Chicken Chimichangas Simple Healthy Kitchen

WebJun 23, 2018 · Preheat oven to 375F . Prepare a baking sheet by spraying with non-stick cooking spray or lining with aluminum foil/parchment …

1. Preheat oven to 375F . Prepare a baking sheet by spraying with non-stick cooking spray or lining with aluminum foil/parchment paper.
2. Place shredded chicken in a large bowl with enchilada sauce (or picante sauce),cumin, diced green chiles and cheese. Mix thoroughly.
3. Lay tortillas on a flat surface, like a cutting board. Place 1/6th of the chicken mixture down the center of each tortilla (vertically) leaving an inch or so on each end.
4. Fold left side of tortilla toward the center of filling and repeat with the right side, leaving about 1-2 inches of filling showing in the middle.

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Chicken Chimichangas Made Skinny WW Points

WebMar 18, 2024 · Preheat oven to 400 degrees. Coat a baking pan with cooking spray. Add onions to a small, microwave-safe dish. Cook onions …

Rating: 4.5/5(2)

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Baked Chicken Chimichangas The Girl Who Ate …

WebApr 29, 2024 · Instructions. Preheat oven to 400°F. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken …

1. Preheat oven to 400°F.
2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
4. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.

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Chicken Chimichangas {Fried or Baked} Cooking Classy

WebAug 9, 2019 · Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, …

1. Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer.
2. Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
3. Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
4. Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 - 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.

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