Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Baked Chimichangas
- add review
- #38549
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches)
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon black pepper
1/4 cup all-purpose flour
1 cup fat-free half and half cream
1 can (4 ounce size) chopped green chiles
directions
In a nonstick skillet, simmer chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
Place 1/2 cup down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 15 minutes or until lightly browned.
Meanwhile, in a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies and heat through. To serve, cut chimichangas in half; spoon sauce over the top.
added by
yikes_edoc
nutrition data
488 calories, 13 grams fat, 54 grams carbohydrates, 36 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
see more chimichangas recipes
reviews & comments