Baked Chicken Chimichangas
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 257.8
- Total Fat: 5.0 g
- Cholesterol: 29.4 mg
- Sodium: 726.6 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 3.4 g
- Protein: 14.5 g
View full nutritional breakdown of Baked Chicken Chimichangas calories by ingredient
Introduction
This recipe has had maybe 5 incarnations to get to the recipe I have today. This recipe has had maybe 5 incarnations to get to the recipe I have today.Number of Servings: 9
Ingredients
-
1 1/2 cups cubed cooked chicken breasts
3/4 cups picante sauce
1/2 cup shredded cheddar cheese
1/3 cup chopped green onions
1 tsp cumin
1 tsp dried oregano
1/2 cup sour cream
5 oz pkg cooked yellow rice (I use Vigo brand)
1/2 cup chicken broth
1 tsp chicken bouillon
1/8 tsp pepper
2 Tbsp flour
1/2 cup half and half
4 oz can green chilies
7-10 tortillas
Directions
In a small bowl, combine the chicken, picante sauce, cheese, onions, cumin, oregano, sour cream and rice. Spoon ¨ö cup mixture down the center of each tortilla. Fold sides and ends over filing and roll up. Place seam side down in a 13x9 inch baking dish coated with cooking spray. Spray chimichangas with cooking spray.
Bake, uncovered, at 375¢ª for 20-25 minutes or until heated through.
Meanwhile, in a small pot, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Remove from heat and stir in the chilies. Spoon over chimichangas.
Serving Size: Makes 7-10 Chimis
Bake, uncovered, at 375¢ª for 20-25 minutes or until heated through.
Meanwhile, in a small pot, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Remove from heat and stir in the chilies. Spoon over chimichangas.
Serving Size: Makes 7-10 Chimis