Baked Chimichangas

Name: Baked Chimichangas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 teaspoons chicken bouillon granules; 350 grams shredded cooked chicken breast; 236 milliliters fat-free half-and-half; 31 grams all-purpose flour; 6 10-inchs flour tortillas (10 inches), warmed; 113 grams can chopped green chilies; 1 teaspoons ground cumin; 85 grams shredded reduced-fat cheddar cheese; 236 milliliters reduced-sodium chicken broth; 1 small onion, chopped; 1 teaspoons dried oregano; 0 teaspoons pepper; 260 milliliters salsa

Baked Chimichangas is a Mexican recipe that serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 410 calories, 27g of protein, and 12g of fat. It works well as a main course. From preparation to the plate, this recipe takes about 30 minutes. If you have chicken bouillon granules, chicken breast, salsa, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Baked Chimichangas, Baked Chimichangas, and Baked Chimichangas.

Instructions

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Ingredients you will need

Whole Chicken

Oregano

Cumin

Onion

Salsa

Equipment you will use

Frying Pan

Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Roll

Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake, uncovered, at 425° for 15 minutes or until lightly browned.

Equipment you will use

Oven

Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through. To serve, cut chimichangas in half; top with sauce.

Ingredients you will need

Sauce

Chili Pepper

Pepper

Broth

Cream

All Purpose Flour

Equipment you will use

Sauce Pan

Bowl

Equipment

Ingredients

Servings:

2teaspoons

chicken bouillon granules 350grams

shredded cooked chicken breast 236milliliters

fat-free half-and-half 31grams

all-purpose flour 610-inchs

flour tortillas (10 inches), warmed 113grams

can chopped green chilies 1teaspoons

ground cumin 85grams

shredded reduced-fat cheddar cheese 236milliliters

reduced-sodium chicken broth 1small

onion, chopped 1teaspoons

dried oregano 0teaspoons

pepper 260milliliters

salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. One wine you could try is Titus Zinfandel. It has 4.7 out of 5 stars and a bottle costs about 29 dollars.

Titus Zinfandel

Visually this wine is as impactful as the flavor profile, with a gorgeously opaque royal purple core giving way to a clear ruby red rim. Toasted oats and brown sugar notes curl around juicy cranberry-raspberry on the nose, reminiscent of a crisp just out of the oven, followed by balsamic strawberry reduction, faint rose petal and just a hint of the saddle. On the palate toast, oak and macerated strawberry are crowned by a high, bright ribbon of caramel, and robed in red delicious apples and watermelon candy. It is long and lean on the palate, with medium body and an everlasting finish showing considerable ageability in the tannins.