Oven-Fried Chimichangas

Brandi Kirkpatrick

By
@IdGirl25

Another Campbell's Kitchen recipe, that is great.
This can be made vegetarian by excluding the chicken and replacing with beans.
You can also use canned chicken or a shredded rotisserie chicken.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1-1/2 cups chopped chicken
1/2 packet taco seasoning
2/3 cup pace® picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded cheddar cheese (about 4 ounces)
1/4 cup onions, chopped
6 (8-inch) flour tortillas
2 tablespoons butter, melted

Directions Step-By-Step

1
Sprinkle chicken with taco seasoning. In a skillet, saute chopped chicken until browned. Slightly shred chicken. Set aside.
2
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
3
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
4
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy