oven-fried chimichangas
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.
prep time
20 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
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
How To Make oven-fried chimichangas
-
Step 1Sprinkle chicken with taco seasoning. In a skillet, saute chopped chicken until browned. Slightly shred chicken. Set aside.
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Step 2Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
-
Step 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.
-
Step 4Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.
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