Tuesday, July 19, 2011

Baked Chimichangas

Originally posted in August 2010.
I made these last night and decided to post them again since they are so delicious! Don't be daunted by the number of ingredients, they are really simple to put together once the chicken is cooked.

It looks like there are a lot of ingredients, but its for the chimichangas themselves and the sauce that goes with it. In three short steps, you have a delicious dinner that serves 6!

Baked Chimichangas

2-1/2 cups shredded cooked chicken breast OR use this chicken recipe and measure out the 2.5 cups as directed
1 cup salsa
1 small onion, chopped (I used dried, minced onion)
3/4 tsp ground cumin
1/2 tsp dried oregano
6 flour tortillas (10 inches), warmed (or make your own, recipe found here)
3/4 cup cheddar cheese (I used mexican shredded cheese)

1 cup reduced-sodium chicken broth or make your own
2 tsp chicken bouillon granules or 2 bouillon cubes
1/8 tsp pepper
1/4 cup all-purpose flour
1 cup half-n-half (fat free is okay)
1 can (4 ounces) chopped green chilies

1. In a nonstick skillet, simmer first 5 ingredients until heated through and most of liquid evaporates. Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 Tbsp cheese. (Note: I used a 1/2 cup measuring cup and filled the tortillas all at the same time, making sure they were all filled evenly, then with a spoon, spread the mixture all down the middle.)
2. Fold sides and ends over filling; roll up. Place seam side down in a 13-in x 9-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 15 minutes or until browned.
3. In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth, stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; heat through. To serve, cut chimichangas in half; spoon sauce over top. (We measure out a 1/3 cup per serving, as the recipe states to do, instead of dumping all the sauce over all the chimichangas.)
(Note: I made the sauce right after I put chimichangas in the oven and it cooked, then sat covered until I pulled them out of the oven and it was fine.)

Yield: 6 servings


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