Oven-Fried Chicken Chimichangas
At a Glance
- Prep
- 20 minutes
- Cook
- 25 minutes
- Total
- 45 minutes
- Servings
- 6 Chimichangas
Categories
- Main Course
- Sandwiches and Wraps
- Southwestern U.S.
- Tex-Mex
- Oven
- Easy
- One Dish Meal
Allergens
- Wheat
- Milk
A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
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Equipment
Baking sheet, Mixing bowl, Pastry brush
Ingredients
- 2/3 cup picante sauce or 2/3 cup your favorite salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves, crushed
- 1 1/2 cups cooked chicken, chopped
- 1 cup shredded cheddar cheese
- 2 green onions, chopped with some tops (about 1/4 cup)
- 6 (8 inch) flour tortillas
- 2 tablespoons margarine, melted
- shredded cheddar cheese, for serving
- chopped green onion, for serving
- picante sauce, for serving
Instructions
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
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