Tuesday, February 28, 2012

Baked Chicken Chimichangas

bakedThese are so good and healthier than the fried version

Baked Chicken Chimichangas

Author: Freebies for Friends


  • 1 sm. onion - chopped

  • 3 cloves garlic - minced

  • 1 Tbls. vegetable oil OR butter OR margarine

  • 2 cups salsa

  • 1 1/2 tsp. chili powder

  • 1/2 tsp. ground cumin

  • 1/2 tsp. ground cinnamon

  • 1 pinch salt

  • 2 1/2 cups cooked, shredded chicken OR turkey

  • (8) 12" flour tortilla

  • 1 cup canned refried beans

  • non-stick cooking spray - as needed


  1. In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.

  2. -Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.

  3. -Fold the top and bottom of the tortillas toward the center, then roll up the sides.

  4. -Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.

  5. -Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.

  6. -Spray all sides of the chimichangas with a light coating of cooking spray.

  7. -Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.

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