Tuesday, November 1, 2011

Baked Chimichangas

 This has become a family favorite and frequently requested meal for our family.  These chimichangas are crunchy on the outside, with a tasty kick on the inside.  The creamy green chili sauce is the perfect dipping partner.  These are a must try!  Lets learn how to make them:

Baked Chimichangas
*Recipe altered slightly from Taste of Home
2 1/2 cups shredded cooked chicken breast
1 1/2 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inch size), warmed
3/4 cup shredded cheddar cheese
3 teaspoon chicken bouillon plus 1 cup water
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup half and half
1 can (4 oz) chopped green chilis

To cook the chicken in advance, cook the chicken in a pot of boiling water about 20 minutes or until cooked through.  On a cutting board, use two forks to shred the chicken.
Preheat oven to 425 degrees F.  In a large skillet, simmer the chicken, salsa, onion, cumin and oregano until most of the liquid evaporates. 
 Mixture should be hot and onions tender.
 Top each tortilla with 2 tablespoons of cheese.
 Then top each tortilla with 1/2 cup chicken mixture.
 Fold sides and ends over filling and roll up.  Place seam side down in a 13x9 inch baking dish coated with cooking spray.  Bake uncovered at 425 degrees for 15 minutes or until browned.
 In a saucepan, heat the water, bouillon and pepper to a boiling until bouillon has dissolved.
 Separately, combine the flour and half and half until smooth.
 Pour the half and half mixture into the chicken broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened. 
 Stir in green chilis and heat through.
 To serve, top each chimichanga with some of the green chili sauce.  Enjoy!


ashleighskitchen said...

These look and sound tasty! I'm sure that sauce is delicious!

Krystal Clark said...

I love making these. Your recipe is the best I have found and the saunce is phenomenal!

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