oven-fried chimichangas
(1 rating)
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.
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For oven-fried chimichangas
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1-1/2 cups chopped chicken
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1/2 packet taco seasoning
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2/3 cup pace® picante sauce
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1 teaspoon ground cumin
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1/2 teaspoon dried oregano leaves, crushed
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1 cup shredded cheddar cheese (about 4 ounces)
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1/4 cup onions, chopped
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6 (8-inch) flour tortillas
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2 tablespoons butter, melted
How To Make oven-fried chimichangas
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1Sprinkle chicken with taco seasoning. In a skillet, saute chopped chicken until browned. Slightly shred chicken. Set aside.
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2Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
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3Place 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.
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4Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.
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