Chicken Chimichangas (Baked)

Name: Chicken Chimichangas (Baked)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 Chimichangas, 6 serving(s)
Ingredients: 8 ounces boneless skinless chicken breasts, shredded (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh); 1 (4 ounce) can diced green chilies; 12 ounces chunky salsa; chicken base; 8 ounces reduced-fat Mexican cheese blend (shredded); 1 teaspoon olive oil; 8 low-fat flour tortillas (soft taco-size); sour cream (optional); cilantro (optional); hot pepper sauce (optional); jalapeno (optional); olive (optional); avocado (optional); guacamole (optional); salsa (optional)

Submitted by Chef Sharon R

"I make a large batch of the chicken base and freeze in small quantities for quick thaw and fast meal prep. These are super easy, delicious and somewhat weight watcher friendly. Enchiladas, Tacos and Mexican pizzas can also be made from this Chicken base recipe - (see those postings for recipes). Use your imagination for other variations."

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photo by Tinkerbell

Ready In:: 15mins
Ingredients:: 15
Yields:: 6 Chimichangas
Serves:: 6

ingredients

Chicken Base Ingredients
8 ounces boneless skinless chicken breasts, shredded (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh)
1 (4 ounce) can diced green chilies
12 ounces chunky salsa
For assembly
chicken base
8 ounces reduced-fat Mexican cheese blend (shredded)
1 teaspoon olive oil
8 low-fat flour tortillas (soft taco-size)
optional toppings
sour cream (optional)
cilantro (optional)
hot pepper sauce (optional)
jalapeno (optional)
olive (optional)
avocado (optional)
guacamole (optional)
salsa (optional)

directions

Mix Chicken base ingredients in mixing bowl - set aside to use as filling.
Warm tortilla's between paper towels for 20 - 30 seconds in microwave to make pliable for folding.
Place 2oz of chicken mixture (squeeze juice out of chix mixture before filling tortillas) and 1oz cheese in center of tortilla - fold burrito style.
Place on greased baking sheet and rub tops of each with olive oil.
Bake 400° 5 -10 minutes per side or until golden brown and crispy on both sides (I use my toaster oven).
Serve immediately OR refrigerate for a "grab & go" meal (my teenagers like these cold, on the go).
For a beautiful presentation; serve topped with a dollop of sour cream chopped cilantro sprinkled over top and avocado slices on the side.

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Reviews

My family absolutely LOVED this recipe! I made a full recipe of the chicken base to split between these chimis & your recipe #336721 (using a different salsa in each half) & we really loved the crispy, baked texture of these chimis. Not to mention how quick & easy they are! With a half recipe I was able to make 8 chimis. :) Thanks for sharing your wonderful recipes, Sharon! We'll be making all three again & again! I'm so happy to have adopted you this round! Made & enjoyed for Pick A Chef Spring 2009. http://www.recipezaar.com/bb/viewtopic.zsp?t=296583

Tinkerbell
Easy and great tasting. They are crispy and delicious. Even Jack loved them and asked me to make them again in the future! Yummy and satisfying! We are so excited we have left overs, too. Thanks for the great recipe Chef Sharon R!

Tadish

RECIPE SUBMITTED BY

Chef Sharon R

<p>I'm a mother of 3 grown sons and my DH is a fairly picky eater adding to the challenge of finding recipes the whole family will enjoy. <br />I love to cook, watch cooking shows and listen to Chef Melinda Lee on the radio. I'm always on the lookout for recipes that aren't complicated and use ingredients readily available in my pantry. I prefer to prepare heart healthy choices that do NOT compromise flavor. <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>

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