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This easy recipe for Chimichangas will definitely be a hit not only with the family but the cook as well!... No standing in front of a hot stove frying.. no greasy stove to clean.. and best of all.. it’s healthier!
I use boneless skinless chicken breasts… 2 large ones are plenty…. I highly recommend you cook them in broth instead of baking them… I find they’re moister that way.
You can use any leftover chicken if you have it to use.
This filling recipe can be made ahead for a super easy night getting supper on the table.
If you’re having a party.. make minis .. they will disappear fast!
I use my Fajita Seasoning to season this.. if you haven’t tried my seasoning recipe.. definitely try it.. I store it in a small jar and use it in so many dishes…. click here for the recipe.
Use both the green and white parts of the onion… both parts are delicious.
If your tortillas are not soft and pliable.. place a few on a microwaveable plate and cover with a wet paper towel, microwave on high for 10-15 seconds… this will make them easier to fill and roll.
I happen to like Old El Paso Spicy Fat Free Refried Beans… if I don’t make my own.. this is the one I use.
Try this super easy dish…. I hope you like it!
Recipe: Oven “Fried” Chicken Chimichangas
All you need:
Large flour tortillas
Olive oil cooking spray
2 large boneless chicken breasts, cooked and diced
1 cup Minute Rice, uncooked
1 ½ cups chicken broth, divided
2 tablespoons Fajita seasoning, divided
1 cup frozen corn, cooked
¾ cup chopped green onion
½ can Old El Paso Spicy Fat Free Refried Beans
1 cup shredded Mexican Blend cheese
All you need to do:
Preheat the oven to 400 degrees F.
Line a baking sheet with nonstick foil and spray with olive oil cooking spray. Set aside.
In a microwaveable dish combine the rice, 1 cup chicken broth and 1 tablespoon Fajita seasoning. Cook according to package instructions.
In a large bowl combine the cooked rice and remaining other filling ingredients. **Mix the remaining 1 tablespoon Fajita seasoning and remaining 1/2 cup chicken broth separately then pour into other ingredients (it will mix the spice into the filling better).
Spoon a generous amount (about 1 – 1 ½ cups) down the center of the tortilla (in a log shape).. leaving about an inch from the edge (side facing you and opposite side).
Fold the sides over the filling and roll the chimi up starting with the side closest to you.
Place seam side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
This will make about 6 large chimis.
Spray the chimis lightly with the olive oil cooking spray.
Bake for about 20-25 minutes or until light golden brown.
Serve with shredded lettuce, shredded cheese and sour cream.