Best 16 Chicken Chimi In The Oven Recipes

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Chicken chimis are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are made with a tortilla filled with chicken, cheese, and other ingredients, then rolled up and baked in the oven. This dish is easy to make and can be tailored to your own taste preferences. Whether you like your chicken chimis spicy or mild, with a variety of fillings, or topped with your favorite sauce, there is a recipe out there for you.

Let's cook with our recipes!

CHIMICHURRI BAKED CHICKEN



Chimichurri Baked Chicken image

Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.

Provided by Bren

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time P1DT2h15m

Yield 6

Number Of Ingredients 12

½ cup finely chopped fresh parsley
2 ½ tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
1 tablespoon red wine vinegar
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon red pepper flakes
1 pinch freshly ground black pepper
1 (3 pound) whole chicken
1 teaspoon olive oil
1 large onion, sliced
½ cup chicken broth

Steps:

  • Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
  • Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
  • Allow chicken to come to room temperature for no more than 1 hour before baking.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS



Shortcut Oven-Baked Chicken Chimichangas image

Mimic the crunch of a chimichanga by brushing these with oil and baking them. Our children love to have them when they get home late after school activities. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup canola oil, divided
1 small onion, chopped
1 rotisserie chicken, skin removed, shredded (about 3-1/2 cups)
1 package (8.8 ounces) ready-to-serve long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 teaspoons minced chipotle peppers in adobo sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Mexican cheese blend
1/3 cup chopped fresh cilantro
6 flour tortillas (10 inches), warmed
Salsa

Steps:

  • Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.

Nutrition Facts : Calories 704 calories, Fat 31g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1081mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 6g fiber), Protein 41g protein.

OVEN-FRIED CHICKEN CHIMICHANGAS



Oven-Fried Chicken Chimichangas image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
4 ounces shredded Cheddar cheese (about 1 cup)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Fresh cilantro leaves

Steps:

  • Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
  • Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
  • Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
  • Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.

BAKED CHICKEN CHIMICHANGA



Baked Chicken Chimichanga image

Make and share this Baked Chicken Chimichanga recipe from Food.com.

Provided by indygirl79

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces cream cheese
8 ounces monterey jack pepper cheese, shredded
1 1/2 tablespoons taco seasoning
1 lb cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onion (to garnish)
sour cream
salsa

Steps:

  • Stir together cream cheese, pepper jack cheese and taco seasoning.
  • Fold in chicken.
  • Divide amoung tortillas.
  • Tuck in sides and roll up each tortilla.
  • Lay seam side down in a sprayed 9" X 13" baking dish.
  • Spray tops of tortillas with cooking spray.
  • Bake @ 350 for 15 minutes.
  • Turn Chimi's over and bake an additional 15 minutes.
  • Serve with cheddar cheese, green onions, sour cream and salsa.

CHIMICHURRI CHICKEN



Chimichurri Chicken image

Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.

Provided by Ali Slagle

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 garlic cloves, peeled
1 1/2 teaspoons kosher salt
1 cup parsley leaves and stems
1/2 cup fresh oregano leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon black pepper
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon olive oil

Steps:

  • Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
  • Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
  • Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
  • Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
  • Serve with remaining chimichurri spooned over top.

CHICKEN CHIMI IN THE OVEN



Chicken Chimi in the Oven image

A fragrant, spicy chicken mixture is rolled up in flour tortillas and baked. This is my absolute favorite recipe! Serve with salsa, sour cream, and guacamole.

Provided by Jeri

Categories     Mexican Recipes

Time 50m

Yield 6

Number Of Ingredients 11

4 tablespoons olive oil, divided
½ cup chopped onion
2 cloves garlic, minced
2 cups salsa
3 tablespoons water
¼ cup chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 pound cooked, shredded chicken breast meat
1 cup refried beans
6 (10 inch) flour tortillas

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  • Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.
  • Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.
  • Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.

Nutrition Facts : Calories 509.9 calories, Carbohydrate 52.5 g, Cholesterol 67.7 mg, Fat 18.7 g, Fiber 8 g, Protein 33.8 g, SaturatedFat 3.7 g, Sodium 1199.5 mg, Sugar 5.3 g

BAKED CHIMICHANGAS



Baked Chimichangas image

My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chiles

Steps:

  • Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

OVEN BAKED CHICKEN & VEG CHIMICHANGAS



Oven Baked Chicken & Veg Chimichangas image

I don't fry food, especially deep fry, but wanted to try cooking chimichangas recently. With leftover barbequed chicken in the fridge, I searched for inspiration & found it it my Sunset Mexican Cook Book. I combined their Oven-Fried Chimichanga & Vegetable Burrito recipes & we loved the result.

Provided by Heydarl

Categories     Chicken

Time 40m

Yield 8 chimichangas, 4 serving(s)

Number Of Ingredients 14

1 large onion, chopped
2 large carrots, thinly sliced
1 garlic clove, minced
2 1/2 teaspoons chili powder (I used Masterfoods Mexican Chilli Powder)
3/4 teaspoon ground cumin
3/4 teaspoon dry oregano leaves
1 large zucchini, diced
1 red bell pepper, chopped
1 cup corn kernel, fresh or frozen thawed
1 lb cooked chicken, chopped
1 cup salsa, your choice of flavour & heat
1 1/2 cups shredded monterey jack cheese (I used cheddar cheese)
8 large flour tortillas
olive oil flavored cooking spray

Steps:

  • Spray a large non-stick skillet with olive oil spray & heat over medium high heat. When hot, add onion, carrots, garlic, chili powder, cumin & oregano. Cook, stirring, until onion is soft (about 10 minutes)
  • Stir in zucchini, bell pepper and corn, cooking until zucchini is tender-crisp (7 to 8 more minutes).
  • Add chicken, salsa and cheese, cook for 2 minutes.
  • To assemble each chimichanga, spoon filling down centre of each tortilla. To enclose, lap ends over filling, then fold sides to centre to make a packet.
  • Place chimichangas, seam sides down, in a 9 by 13 inch baking pan.
  • Bake in a 500 degree oven until golden (8 to 10 minutes).
  • We had these accompanied by guacamole, sour cream, pickled jalapenos and Pot Scrubber's wonderful Recipe #117892.

Nutrition Facts : Calories 1210, Fat 39.6, SaturatedFat 14.7, Cholesterol 122.8, Sodium 2215.8, Carbohydrate 151.3, Fiber 13.9, Sugar 13.3, Protein 63.5

CHICKEN CHIMI IN THE OVEN



Chicken Chimi in the Oven image

A fragrant, spicy chicken mixture is rolled up in flour tortillas and baked. This is my absolute favorite recipe! Serve with salsa, sour cream, and guacamole.

Provided by Jeri Zieman

Categories     Mexican Recipes

Time 50m

Yield 6

Number Of Ingredients 11

4 tablespoons olive oil, divided
½ cup chopped onion
2 cloves garlic, minced
2 cups salsa
3 tablespoons water
¼ cup chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 pound cooked, shredded chicken breast meat
1 cup refried beans
6 (10 inch) flour tortillas

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  • Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.
  • Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.
  • Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.

Nutrition Facts : Calories 509.9 calories, Carbohydrate 52.5 g, Cholesterol 67.7 mg, Fat 18.7 g, Fiber 8 g, Protein 33.8 g, SaturatedFat 3.7 g, Sodium 1199.5 mg, Sugar 5.3 g

CHICKEN CHIMI IN THE OVEN



Chicken Chimi in the Oven image

A fragrant, spicy chicken mixture is rolled up in flour tortillas and baked. This is my absolute favorite recipe! Serve with salsa, sour cream, and guacamole.

Provided by Jeri

Categories     Mexican Recipes

Time 50m

Yield 6

Number Of Ingredients 11

4 tablespoons olive oil, divided
½ cup chopped onion
2 cloves garlic, minced
2 cups salsa
3 tablespoons water
¼ cup chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 pound cooked, shredded chicken breast meat
1 cup refried beans
6 (10 inch) flour tortillas

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  • Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.
  • Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.
  • Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.

Nutrition Facts : Calories 509.9 calories, Carbohydrate 52.5 g, Cholesterol 67.7 mg, Fat 18.7 g, Fiber 8 g, Protein 33.8 g, SaturatedFat 3.7 g, Sodium 1199.5 mg, Sugar 5.3 g

CHICKEN CHIMI IN THE OVEN



Chicken Chimi in the Oven image

A fragrant, spicy chicken mixture is rolled up in flour tortillas and baked. This is my absolute favorite recipe! Serve with salsa, sour cream, and guacamole.

Provided by Jeri

Categories     Mexican Recipes

Time 50m

Yield 6

Number Of Ingredients 11

4 tablespoons olive oil, divided
½ cup chopped onion
2 cloves garlic, minced
2 cups salsa
3 tablespoons water
¼ cup chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 pound cooked, shredded chicken breast meat
1 cup refried beans
6 (10 inch) flour tortillas

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  • Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.
  • Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.
  • Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.

Nutrition Facts : Calories 509.9 calories, Carbohydrate 52.5 g, Cholesterol 67.7 mg, Fat 18.7 g, Fiber 8 g, Protein 33.8 g, SaturatedFat 3.7 g, Sodium 1199.5 mg, Sugar 5.3 g

EASY OVEN-ROASTED CHICKEN GYROS



Easy Oven-Roasted Chicken Gyros image

This meat is so tender, juicy, and full of flavor. The warm richness of the chicken is balanced perfectly next to the cold, tangy tzatziki and fresh crunchy veggies. This tastes super close to authentic Greek street food and is a fun way to entertain with an affordable and impressive meal.

Provided by Nicolemcmom

Categories     Gyros

Time 5h30m

Yield 6

Number Of Ingredients 21

1 cup Greek yogurt
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
3 cloves garlic, minced
2 teaspoons kosher salt
1 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon dried oregano
½ teaspoon crushed red pepper
¼ teaspoon ground cinnamon
2 ½ pounds boneless, skinless chicken thighs
1 large onion
2 8- to 10-inch wooden skewers
6 pita breads, warmed
½ cup tzatziki sauce
½ cup shredded lettuce, or to taste
½ cup diced tomato, or to taste
¼ cup diced red onion, or to taste

Steps:

  • Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined. Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically. Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
  • Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through. Allow meat to rest for 10 minutes before slicing.
  • Serve sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.

Nutrition Facts : Calories 530.9 calories, Carbohydrate 35.2 g, Cholesterol 164.5 mg, Fat 37.6 g, Fiber 2.3 g, Protein 45.1 g, SaturatedFat 5 g, Sodium 1111.4 mg

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

I got this recipe from the cookbook Fat Free Living Cookbook from Around the World by Jyl Steinback. It has a lot of small steps, but is well worth it! I did make one substitution, using chipotle peppers instead of diced green chilis, but it was still excellent!! I hope you enjoy as much as we did! 44 Calories and less than 1g fat per chimi.

Provided by Shels

Categories     Mexican

Time 45m

Yield 6 chimichangas

Number Of Ingredients 9

1 lb fat-free ground chicken
1 1/2 tablespoons onion powder
1 teaspoon garlic powder
1/8 teaspoon ground cumin
1/2 teaspoon chili powder
4 ounces chopped green chili peppers
1 cup finely shredded fat free mexican cheese blend
6 (8 inch) burrito size fat-free flour tortillas
fat free salsa (optional)

Steps:

  • Lightly spray a large nonstick skillet with nonfat cooking spray and heat over medium-high heat.
  • Add chicken, onion powder, gralic powder, cumin and chili powder to skillet and cook, stirring frequently, until chicken is no longer pink.
  • Remove from skillet and drain well.
  • Return chicken to skillet; add chili peppers and cheese to chicken, mix well.
  • Spoon 1/4-1/3 cup of chicken mixture down the centre of each tortilla.
  • Fold the sides of tortilla and roll up from the bottom to seal.
  • Secure with wooden toothpick and lightly spray with nonfat cooking spray.
  • Lightly spray large nonstick skillet with cooking spray and heat over medium-high heat.
  • Add chimichangas to skillet and cook until both sides are browned and crisp.
  • Keep warm in oven, or cool and package for freezing.
  • Serve with salad, if desired.

Nutrition Facts : Calories 298.8, Fat 10.6, SaturatedFat 2.8, Cholesterol 65, Sodium 408.2, Carbohydrate 32.5, Fiber 2.4, Sugar 2.2, Protein 18.5

CHICKEN CHIMICHANGAS



Chicken chimichangas image

Enjoy these flavour-packed chicken chimichangas with Monterey Jack cheese, chilli, chipotle and refried beans. You can bake or deep-fry them

Provided by Sam Zien

Categories     Dinner

Time 50m

Number Of Ingredients 13

3 tbsp vegetable oil, plus 60ml (if frying rather than baking)
5 skinless and boneless chicken thigh fillets, or about 300g leftover cooked chicken
½ onion, chopped
1 small red pepper, roughly chopped
100g green chillies from a jar, finely chopped
85g Monterey Jack cheese, grated plus extra for serving
½ tsp garlic powder
½ tsp ground cumin
½ tsp chipotle chilli powder
6 large flour tortillas
400g can refried beans (optional)
240ml red enchilada sauce
soured cream and a handful of chopped coriander, to serve

Steps:

  • Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
  • Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
  • Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
  • Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
  • To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
  • While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g

Nutrition Facts : Calories 352 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.85 milligram of sodium

CHICKEN CHIMI CHIMIES ( CHIMICHANGAS )



Chicken Chimi Chimies ( Chimichangas ) image

This is an easy chimichanga, great for a busy day. I like to cook the chicken ahead, so that dinner can be ready in under 30 minutes. One chimi is good for smaller eaters, two for those hearty appetites. This is a mild dish, unless you add lots of cumin, which makes it great for kids. If you like spicy add a few dashes of hot sauce or a diced jalapeño. After reading a couple of reviews I realized that I too was increasing the sour cream without paying exact attention to the recipe this adapted from. I don't always start with the same amount of chicken so, you want the mix to be slightly wet and gooshy without being drippy, it should cling together. I sometimes add 1/2 cup of shredded cheese to the mix, but you can leave it out to avoid the extra fat. Serve with your favorite side dishes, I like Spanish rice and fruit with this.

Provided by momaphet

Categories     Chicken

Time 45m

Yield 10 Chimichangas

Number Of Ingredients 11

2 lbs chicken breasts
10 large flour tortillas
1/2 onion, chopped
1 large garlic clove, minced
1 tablespoon oil
1 (4 ounce) can green chilies
1/4-1/2 cup sour cream
1/2 cup tomato sauce
1 -2 teaspoon cumin
4 tablespoons butter or 4 tablespoons margarine, melted
1 1/2-2 cups cheddar cheese, shredded

Steps:

  • Preheat oven to 450°F.
  • Boil chicken in water until done, about 15 minutes. For extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. Shred chicken.
  • Sauté garlic and onion in the oil about 5 minutes, don't brown.
  • Stir together chicken and all the ingredients except for butter, tortillas and cheese.
  • Brush tortillas one at a time with melted butter, to the dry side and a spoon a generous scoop of chicken mixture in a line about 1 inch from one edge of the tortilla, tuck in sides as you go and roll up tortilla, and place seam side down on a cookie sheet, repeat until all you mixture is used.
  • NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
  • Bake 15 minutes or until golden brown.
  • OPTION:.
  • If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
  • Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.

Nutrition Facts : Calories 655, Fat 30.1, SaturatedFat 11.9, Cholesterol 91.1, Sodium 998.3, Carbohydrate 61.4, Fiber 4, Sugar 3.8, Protein 33.3

Tips:

  • Prep Your Ingredients: Before you start cooking, make sure all of your vegetables and chicken are properly cleaned and cut to the desired size. This will save you time and ensure even cooking.
  • Use Fresh Ingredients: Fresh vegetables and herbs will give your chicken chimichangas the best flavor. If possible, try to use organic or locally-sourced ingredients.
  • Don't Overcrowd the Pan: When cooking the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly and will result in soggy chimichangas.
  • Use a Sharp Knife: When cutting the bell peppers, onions, and chicken, use a sharp knife to ensure clean, even cuts. This will help the vegetables and chicken cook evenly.
  • Season the Chicken: Before cooking the chicken, season it with salt, pepper, chili powder, and cumin. This will add flavor and depth to the chicken chimichangas.
  • Don't Overfill the Chimichangas: When filling the tortillas, don't overfill them. This will make them difficult to fold and seal, and they may fall apart during cooking.
  • Use a Non-Stick Pan: When cooking the chimichangas, use a non-stick pan to prevent them from sticking. You can also lightly grease the pan with cooking spray.
  • Cook Chimichangas Until Golden Brown: Cook the chimichangas until they are golden brown and crispy on all sides. This will ensure that they are cooked through and have a delicious crunch.
  • Serve with Your Favorite Toppings: Serve the chicken chimichangas with your favorite toppings, such as guacamole, sour cream, salsa, and shredded cheese.

Conclusion:

Chicken chimichangas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or for a fun and festive party appetizer. With a little planning and preparation, you can easily make chicken chimichangas at home that are just as good as the ones you get from your favorite restaurant. So next time you're looking for a tasty and satisfying meal, give chicken chimichangas a try!

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