BAKED CHICKEN CHIMICHANGAS
Make and share this Baked Chicken Chimichangas recipe from Food.com.
Provided by bmcnichol
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
- Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
- Fold sides and ends over filling and roll up.
- Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
- Bake, uncovered, at 425° for 15 minutes or until lightly browned.
- In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
- In a bowl, combine flour and cream until smooth and gradually stir into broth.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Stir in chilies and cook until heated through.
- Top chimichangas with sauce.
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Derrick Sparks
[email protected]These were delicious! I will definitely be making them again.
Morris May
[email protected]These chimichangas were a bit too greasy for my taste. I think I'll try a different recipe next time.
Timothy Paster
[email protected]I loved the avocado sauce that came with these chimichangas. It was creamy and flavorful.
jack lazze
[email protected]These were okay. I've had better chimichangas before. The chicken was a bit dry and the tortillas were a bit too thick.
Afghanistan Bchai
[email protected]I'm not really a fan of Mexican food, but I thought these chimichangas were pretty good. They were flavorful and not too spicy.
Talha Ansari
[email protected]These were a bit of a hassle to make, but they were worth it! The chimichangas were delicious and everyone at my party loved them.
Mandume Martin
[email protected]Overall, these baked chicken chimichangas were a good meal. They were easy to make and tasted pretty good. I'd definitely make them again.
Tariq Mughal
[email protected]The tortillas were a bit too crispy for my liking. I think I'll bake them for a shorter amount of time next time.
JamieLynn JORDAN
[email protected]These chimichangas were a little bland for my taste. I think I'll add some extra seasoning next time.
asif mughalzai
[email protected]I love that this recipe uses baked chicken instead of fried. It's a healthier option and still tastes great.
Sergio Palomares
[email protected]These were so good! I used rotisserie chicken to save time and they still turned out amazing.
Ashu khan
[email protected]I've made these chimichangas a few times now and they are always a crowd-pleaser. They're perfect for a quick and easy weeknight meal.
Amy Verrall
[email protected]These were delicious! I made them for a party and everyone loved them. They were easy to make and didn't take long at all.
Pavel Rana
[email protected]I followed the recipe exactly and the chimichangas turned out great! I especially liked the creamy avocado sauce.
Tayyeb khan
[email protected]These baked chicken chimichangas were a hit with my family! The filling was flavorful and the tortillas were crispy. I will definitely be making these again.