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Receta Baked Chicken Chimichangas
by Salad Foodie

Baked Chicken Chimichangas

Skip the messy deep fryer and excess fat absorbed and bake chimichangas instead. Fast to fix and a great way to use up deli roast chicken.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 2 1/2 cups chopped cooked chicken
  • 3/4 cup picante sauce
  • 1/3 cup green onions, sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon leaf oregano
  • 1/8 teaspoon salt (or more to taste)
  • 8 flour tortillas (7-8 inch size)
  • 1/4 cup melted butter
  • 1 cup (4 ounces) shredded cheddar or monterey jack cheese
  • OPTIONAL ACCOMPANIMENTS:
  • Guacamole
  • Sour cream
  • Picante sauce

Direcciones

  1. Set oven to 475 degrees F. Lightly spray a 9" x 13" baking pan.
  2. Combine chicken, picante sauce, green onions, cumin and salt in saucepan. Simmer 5 minutes or until most of liquid has evaporated.
  3. Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold two sides of tortilla over filling and fold ends down to enclose.
  4. Place seam side down on prepared pan. Bake 12-13 minutes until crisp and golden brown.
  5. Serve with optional accompaniments: guacamole, sour cream, and picante sauce.
  6. YIELD: 8 chimichangas (or figure 2 each for hungry-man servings).