Recipes

Baked Chicken Chimichangas

Nicole



This is a really great recipe if you have pulled chicken that you need to use. I wasn’t sure if I would like it or not, but I actually loved it. Not only is it super easy it’s very flavorful, and filling. The original recipe can be found here.
Ingredients:

Directions:
  1. In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
  2. Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
  3. Fold sides and ends over filling and roll up.
  4. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
  5. Bake, uncovered, at 425° for 15 minutes or until lightly browned.
  6. In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
  7. In a bowl, combine flour and cream until smooth and gradually stir into broth.
  8. Bring to a boil, cook and stir for 2 minutes or until thickened.
  9. Stir in chilies and cook until heated through.
  10. Top chimichangas with sauce.

Published by Nicole

Hi thank you for stopping by. I am very excited to have you here. Pull up a chair and have a seat, this is the view from my side of the table.

21 thoughts on “Baked Chicken Chimichangas”

  4. Hi! Thanks for stopping by, and for following. I love food blogs, I am always salivating. 🙂 I am now following you.Cheers!Jenhttp://cariboobutterflycrafts.blogspot.com

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  12. Hi Nicole,Thanks so much for stopping by to have a Sweet Potato Tamale Dessert and coffee with me. Welcome to The Country Cottage, we are so happy to have you following along. I would like to invite you to bring a dish to Full Plate Thursday, I will look forward to seeing you…I have followed you back.

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