Oven-Fried Chicken Chimichangas
Oven-Fried Chicken Chimichangas - A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to your own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
Oven-Fried Chicken Chimichangas - A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to your own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
- 1 cup cheddar cheese shredded
- 1 tsp ground cumin
- 2/3 cup picante sauce or your favorite salsa
- 1/2 tsp dried oregano leaves crushed
- 1 1/2 cup cooked chicken chopped
- 2 green onion chopped with some tops (about 1/4 cup)
- 6 8 in flour tortillas
- 2 tbsp margarine melted
- 1 cheddar cheese shredded for serving
- Carbohydrate 4.0879872224602 g
- Cholesterol 53.9000000195276 mg
- Fat 15.9207866804924 g
- Fiber 1.83597216727591 g
- Protein 15.1468016713686 g
- Saturated Fat 6.75922917217819 g
- Serving Size 1 1 Serving (119g)
- Sodium 619.272611316504 mg
- Sugar 2.25201505518429 g
- Trans Fat 1.08486433399331 g
- Calories 222 calories
Step-by-step
- Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
- Place about 1/4 cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling.
- Roll up from bottom and place seam-side down on a baking sheet.
- Brush with melted margarine.
- Bake at 400°F for 25 minutes or until golden.
- Garnish with additional cheese and green onion and serve salsa on the side.
The ingredient list leaves out how the tortilla handles moisture during assembly. Stale tortillas crack immediately when folded. Warm them in a dry skillet for ten seconds per side before filling to restore flexibility.
- Swap the margarine for neutral vegetable oil at a one-to-one ratio when brushing the exterior to achieve a crispier crust at 400 degrees Fahrenheit.
- Replace standard flour tortillas with corn tortillas or gluten-free wraps to accommodate wheat sensitivities.
- Substitute shredded jack cheese or a dairy-free melting alternative if cheddar conflicts with dietary needs.
- Bake the assembled rolls for 25 minutes on an ungreased aluminum baking sheet until the edges turn uniformly golden brown.
- Pair the finished plates with a bright, acidic lime slaw to cut through the richness of the cheese and poultry filling.
Store leftover baked portions in an airtight container in the refrigerator for up to three days. Reheat them directly on a wire rack inside a hot oven to recover the lost crunch.
