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Baked Chicken Chimichangas Recipe

Guest Author - Sandy Moyer

    Baking instead of deep-frying cuts the fat and calories in this delicious, easy to prepare Mexican dish.
    It's is a great way to use leftover cooked chicken.

Baked Chicken Chimichangas

  • 2 T.olive oil
  • 1/2 cup finely chopped onion
  • 1 T. minced garlic
  • 2 cups chunky salsa, mild or medium
  • 1/2 T. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 2- 2/3 cups cooked, shredded chicken
  • 8 flour tortillas (12" round size)
  • 1 cup refried beans
  • extra olive oil

Preparation -
In large skillet, saute the chopped onion and garlic in the olive oil, just until the onion is tender. Add the salsa, chili powder, cumin, cinnamon, and salt. Cook over medium heat for about 2 minutes or just until heated through and well blended, stirring constantly. Remove from heat; stir in the shredded chicken; let cool. Spread a heaping tablespoon of refried beans, in a line, in center of each tortilla. Spoon about 1/3 to 1/2 cup of the chicken mixture over the beans, dividing it evenly among the 8 tortillas. Fold in the bottom, top and both sides of each tortilla to wrap around, cover, and seal in the filling. Brush the bottom of a 13" X 9" baking dish with olive oil. Place the filled tortillas, seam side down, in the prepared baking pan. Lightly brush the top and sides of each one with olive oil. Bake in a preheated oven at 450° for 20 to 25 minutes, or until golden brown and crispy, turning each one over and from side to side a few times for even browning.



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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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