Oven-Fried Chicken Chimichangas
Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? We think they taste better this way.
Ingredients
0.666 cup Pace® Picante Sauce
1 teaspoon ground cumin
0.5 teaspoon dried oregano leaves, crushed
1.5 cups chopped boneless, skinless chicken breasts, cooked
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 flour tortilla (8-inch), warmed
2 tablespoons butter, melted
1 teaspoon ground cumin
0.5 teaspoon dried oregano leaves, crushed
1.5 cups chopped boneless, skinless chicken breasts, cooked
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 flour tortilla (8-inch), warmed
2 tablespoons butter, melted
Instructions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place 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.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.
Place 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.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.
Oven-Fried Chicken Chimichangas
Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? We think they taste better this way.
Directions
Print
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.Place 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.Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.
Ingredients
0.666 cup Pace® Picante Sauce1 teaspoon ground cumin0.5 teaspoon dried oregano leaves, crushed1.5 cups chopped boneless, skinless chicken breasts, cooked1 cup shredded Cheddar cheese (about 4 ounces)2 green onion, chopped (about 1/4 cup)6 flour tortilla (8-inch), warmed2 tablespoons butter, melted
Italian Wedding Soup with Escarole
Italian Wedding Soup traditionally has a v...
Chicken & Roasted Garlic Risotto
This quick-cooking, creamy risotto feature...
Garden Salad with Chicken, Egg and ...
This satisfying salad makes a tasty lunch ...
Better-For-You Chicken Parmesan
There's no reason to skip the great flavo...