Mexican Chimichangas Recipe

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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Weight Watchers Mexican Chimichangas Nesting Lane

WebMar 6, 2020 · Place ½ cup of mixture in the center of the tortilla, fold in the sides, roll to close. Place seam side down on baking sheet. Repeat with …

Rating: 4.9/5(96)
1. Prepare a nonstick baking sheet by spraying with Pam cooking spray. Set aside.
2. Preheat oven to 400° F
3. Prepare a non-stick skillet with Pam cooking spray. Place on stove on medium/high heat. In the skillet, add onion, garlic, turkey, chili powder, cumin, and oregano. Cook approx 6 minutes or until turkey is browned. Break up turkey while cooking.
4. Stir in chilies and tomato sauce. Bring to a boil. Reduce heat and simmer uncovered for approx 5 minutes until sauce thickens a little. Remove from heat. Stir in cheese.

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Low Calorie Chicken Chimichangas Simply Low Cal

WebAug 9, 2019 · Step 1: Preheat the oven to 400 ℉. Step 2: In a large bowl, mix together the chicken, picante sauce, and dried oregano. Step 3: …

Rating: 5/5(40)
1. Preheat oven to 400°. In a medium bowl, mix chicken, picante sauce, oregano, cheese and onion together.
2. Divide chicken mixture evenly in the center of each tortilla.
3. Fold tortillas into burritos by folding in sides of tortilla, then rolling tightly until closed. Place burrito seam side down on a baking sheet.
4. Brush burritos with melted butter. Bake for 25 minutes, or until golden brown.

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Skinny Chimichangas Recipe Girl

WebOct 20, 2007 · Preheat the oven to 400°F. Spray a nonstick baking sheet with nonstick spray. Spray a nonstick skillet with nonstick spray; set over …

1. Preheat the oven to 400°F. Spray a nonstick baking sheet with nonstick spray.
2. Spray a nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and chiles; bring to a boil. Reduce heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the cheddar.
3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
4. Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

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