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!


2 comments:

ashleighskitchen said...

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

Unknown said...

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

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