Baked Chicken Chimichangas

Name: Baked Chicken Chimichangas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp butter, melted; 355 milliliters cubed cooked chicken breast; 6 8-inchs flour tortillas (8 inches), warmed; 158 milliliters chopped green onions, divided; 1 teaspoon ground cumin; 118 milliliters shredded reduced-fat cheddar cheese; 1 teaspoon dried oregano; 355 milliliters picante sauce, divided

Baked Chicken Chimichangas takes around 40 minutes from beginning to end. For $1.67 per serving, you get a main course that serves 6. One serving contains 271 calories, 19g of protein, and 8g of fat. A mixture of ground cumin, oregano, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mexican cuisine. Users who liked this recipe also liked Baked Chicken Chimichangas, Baked Chicken Chimichangas, and Baked Chicken Chimichangas.

Instructions

In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

Ingredients you will need

Picante Sauce

Tortilla

Whole Chicken

Oregano

Cheese

Onion

Cumin

Roll

Equipment you will use

Bowl

Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Brush with butter.

Ingredients you will need

Butter

Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.

Ingredients you will need

Picante Sauce

Onion

Equipment you will use

Oven

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

1Tbsp

butter, melted 355milliliters

cubed cooked chicken breast 68-inchs

flour tortillas (8 inches), warmed 158milliliters

chopped green onions, divided 1teaspoon

ground cumin 118milliliters

shredded reduced-fat cheddar cheese 1teaspoon

dried oregano 355milliliters

picante sauce, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Chimichanga. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Joseph Phelps Pastorale Vineyard Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 50 dollars per bottle.