Oven-Fried Chicken Chimichangas
photo by Jonathan Melendez
- Ready In:
- 2⁄3 cup picante sauce or 2/3 cup your favorite salsa
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano leaves, crushed
- 1 1⁄2 cups cooked chicken, chopped
- 1 cup shredded cheddar cheese
- 2 green onions, chopped with some tops (about 1/4 cup)
- 6 (8 inch) flour tortillas
- 2 tablespoons margarine, melted
- shredded cheddar cheese, for serving
- chopped green onion, for serving
- picante sauce, for serving
- 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.
Questions & Replies
Sorry this is a silly question probably but if you're making ahead, do you forego warming the tortillas and baking them before they go into the freezer?? I assume so because the meat is already cooked but it doesn't actually say that. So I just mixed everything in a bowl and then rolled them into the tortillas and popped in freezer. Will then heat based on the directions for frozen. Or did I just mess up? Thanks.
What a wonderful, healthy dish! Thumbs up, around the table. "Yummy little bundles," said my mother. "Chimichangas have to be fried," said my son before lunch, then "oh man, these are REALLY good!!!!" The only change I made was using olive oil instead of margarine to brush the shells in the oven. Came out crisp, just like fried!Thanks ever so much for giving me a new addition to my repetoire!
Updating my 2009 review -- I've made this with about every leftover we've had -- meatballs, broken into pieces; chicken, pork, canned roast beef. It never fails to make a wonderful meal. Do add extra seasonings (cilantro, cumin, garlic powder). My big change -- they leak onto the cookie sheet, so now fold the corners up and over, and secure with two toothpicks -- spray the cookie sheet with Pam, and brush the tops with olive oil. No more leaky chimis! Thanks again for posting this recipe -- it really is a winner.
I use Costco roasted chicken , the mango salsa , I saute colorful sweet peppers and red onion instead of the green onion > I use a small amount of chipotle or mole powder instead of the cumin .. my next attempt is a chopped barbecue beef instead of the chicken .. also use butter instead of margarine./haven't tried the avocado oil for browning replaced flour tortilla with 50/50 corn flour ones . still keep with the cheddar cheese
This is soooo good! gy onions so I used about 1 tsp of onion powder, and added a little shake of garlic powder. I added a can of black beans, about 1 cup of frozen corn, and a 4 oz can of green chilies. Since im at 9,000 ft above sea level, things dry out quicker, so I added about 1/3 cup of Taco Bell Mild Sauce. About 5 mins before it was done, i added some sliced black olives and shredded cheese also to the top. This is so amazing, and plan on making this when my mom comes and visits in a couple weeks. :) Oh yeah, and used olive oil instead of margarine.