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6 tortillas ; burrito size, warmed
1 1/2 pounds chicken ; boneless, skinless breasts; cubed and cooked
4 tablespoons water
16 ounces salsa
2 cloves garlic ; minced
1/3 cup chili powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 cup refried beans
salt ; to taste
1/2 cup onions ; chopped
2 tablespoons olive oil
Submitted by sher101
A baked version of the chicken chimichanga. Serve with sour cream, guacamole and salsa.
Cal: 387 Fat: 16g Carbs: 32g Protein: 31g Fiber: 7g
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Heat olive oil in a large saucepan over medium-high heat.
Add garlic and onion. Cook, stirring frequently for 4 to 5 minutes or until tender.
Add the water, salsa, chili powder, cinnamon and cumin. Pour the mixture into a food processor and blend until smooth.
Pour mixture back into the saucepan. Stir in the cooked chicken and season with salt to taste.
Heat an oven to 425F (220C). Grease a 1 inch-deep, 15x10 inch baking sheet, or baking pan.
Roll out a tortilla and spoon a heaping tablespoonful of refried beans down the center. Top with 1/4 cup of the chicken mixture. Fold up the bottom, sides and top of the tortilla. If needed, secure with a wooden toothpicks. Repeat with remaining tortillas.
Place chimichangas in the baking sheet with the seam-side down. Brush all sides with olive oil. Bake, turning every 5 minutes, for 15 minutes or until golden brown and crisp,
Add garlic and onion. Cook, stirring frequently for 4 to 5 minutes or until tender.
Add the water, salsa, chili powder, cinnamon and cumin. Pour the mixture into a food processor and blend until smooth.
Pour mixture back into the saucepan. Stir in the cooked chicken and season with salt to taste.
Heat an oven to 425F (220C). Grease a 1 inch-deep, 15x10 inch baking sheet, or baking pan.
Roll out a tortilla and spoon a heaping tablespoonful of refried beans down the center. Top with 1/4 cup of the chicken mixture. Fold up the bottom, sides and top of the tortilla. If needed, secure with a wooden toothpicks. Repeat with remaining tortillas.
Place chimichangas in the baking sheet with the seam-side down. Brush all sides with olive oil. Bake, turning every 5 minutes, for 15 minutes or until golden brown and crisp,
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