Chi's Baked Chicken Chimichangas

Chi's Baked Chicken Chimichangas

This recipe is easy to make using leftover chicken.   Feel free to substitute cooked ground beef or chopped steak.

Preheat the oven to 450 degrees F.  In a large saucepan, saute onion and garlic in oil until tender.  Stir in chili powder, salsa, and cumin. Stir in shredded chicken. Let cool.  Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil.  Top with cheese.  Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.  Serve with sour cream and guacamole.

Check Out America’s Secret Recipes

target healthy food health and nutrition

help with losing weight rapid weight loss

stubborn belly fat mother’s apron

Fat Loss Problems Weight Loss Problems

top secret fat loss secret review

Chubby Hips, Thunder Thighs and Manboobs

The Only Soup Recipe You Will Ever Need

Panera Bread Five Onion Soup with Scallion and Gruyere Croutons

PF Chang’s Spicy Chicken in Black Bean Sauce

Macaroni Grill’s Scallopini di Pollo

O’Charley’s Chicken Harvest Soup

Moosewood Restaurant Sweet Potato and Black Bean Burrito

Outback Steakhouse Honey Wheat Bushman Bread

Starbuck’s Low Fat Blueberry Muffins

Blueberry Brioche Bread Pudding from Daniel (NY City)

Kahlua Cognaccino from Saturdays Surf in NYC

Low Fat Tex Mex Turkey Stew