Oven-Fried Chicken Chimichangas

Restaurant versions of chimichangas are typically deep-fried, but in
this recipe, they're baked. Now you can enjoy this delicious Mexican
burrito more often!

Oven-Fried Chicken Chimichangas
from Campbell's Kitchen

Prep Time: 20 min. Bake Time: 25 min.

2/3 cup Pace(R) Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
4 oz. shredded Cheddar cheese (about 1 cup)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tbsp. butter, melted
fresh cilantro leaves

Directions:
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a
medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each
tortilla. Fold the opposite sides over the filling. Roll up from the
bottom and place seam-side down on a baking sheet. Brush with butter.
Bake at 400 degreesF. for 25 minutes or until they're golden brown.
Serve with additional picante sauce. Garnish with cilantro.
 Tip : For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium
heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts
or thighs, cubed, for 5 minutes or until the chicken is cooked through.
Drain and chop the chicken. Serves 6.

Kitchen Clip:
Spanish rice, refried beans, and sliced avocados make perfect side
dishes for these chimichangas.
Received on Sun Dec 13 17:00:48 2009