Saturday, April 1, 2017

Baked Chicken Chimichangas

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bakedThese are so good and healthier than the fried version
Baked Chicken Chimichangas
  • 1 sm. onion - chopped
  • 3 cloves garlic - minced
  • 1 Tbls. vegetable oil OR butter OR margarine
  • 2 cups salsa
  • 1½ tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 pinch salt
  • 2½ 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 ½ 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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