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-In a large saucepan over
medium-high heat, sauté onion and garlic in oil/butter
until tender; stir in salsa, chili powder, cumin,
cinnamon, and salt; fold in chicken/turkey; remove from
heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons
of beans down the center of each tortilla; top with a
scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the
center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti
noodles if necessary.
-Place chimichangas in a 13" X 9" X 2"
baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating
of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until
golden brown and crisp, turning after 10 minutes.
Notes:
Serve with sour cream and
guacamole.
Make It A Meal:
Serve with
Rice Picante.
The
cinnamon is a surprising ingredient, but it
really makes the dish!
This
recipe was wonderful. We are vegetarians so we
substituted Morningstar Farms Crumbles for the
chicken and it was a big hit! Thanks!
They were
delicious. I added a little butter melted in the
baking dish with the olive oil.
This
recipe is great and low on fat. Try it with
shredded beef.
These were
very good! I would use half the cinnamon and
increase the cumin. I also sprayed Pam cooking
spray on the bottom of the pan and on top of the
chimichangas, less fat than olive oil and they
browned beautifully!
This is
the first recipe I have used from your site and
it was absolutely wonderful! I made the recipe as
written and I wouldn't change a thing. I topped
it with my husband's homemade salsa and it made a
terrific meal. I was even happy that the leftover
chimichanga from last night was just as good when
I warmed it in the oven today for lunch. This
will definitely be a family favorite!
Very easy with left over
chicken. I was pleasantly surprised and so was my family. From a
working mom with 2 teenage boys.
i am a disaster in the
kitchen (newlywed) but i got this one right! it was delicious and
easy enough for even me. i added lowfat shredded cheddar on top
while still hot and it was fabulous!!
I made these last night
and liked everything, except for the cinnamon. I will definitely
leave that out next time. I have tried many other recipes and have
never been dissapointed!
I thought the
Chimichangas were delicious and very easy to make. The only problem
I had was the salsa
recipe. The recipe for salsa was delicious but it did not make
enough for the chimmis, it really needed to be doubled. Other than
that this recipe will become a family favorite for my family.
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