Baked Chicken Chimichangas

Baked Chicken Chimichangas
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

1
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 SaucePicante Sauce
TortillaTortilla
Whole ChickenWhole Chicken
OreganoOregano
CheeseCheese
OnionOnion
CuminCumin
RollRoll
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BowlBowl
2
Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
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Cooking SprayCooking Spray
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Baking PanBaking Pan
3
Brush with butter.
Ingredients you will need
ButterButter
4
Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
Ingredients you will need
Picante SaucePicante Sauce
OnionOnion
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OvenOven

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.
Joseph Phelps Pastorale Vineyard Pinot Noir
Joseph Phelps Pastorale Vineyard Pinot Noir
DifficultyMedium
Ready In40 m.
Servings6
Health Score8
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