Baked Chimichangas
Smoked Turkey Baked Chimichangas
Baked Chimichangas
Baked Chimichangas
1 can pinto beans, rinsed and drained
1 4-oz. can sliced black olives, drained
1 7-oz. can green chiles, diced
1 cup prepared coleslaw mix with carrots
1 cup shredded cheddar cheese, sharp
1 3/4 cups tomato salsa
6 flour tortillas
Sour cream, reduced fat
Green onions, sliced
Preheat oven to 425F and lightly oil 12 or 15 inch baking sheet. Add
beans, olives, chilies, coleslaw mix, cheese and 1 cup salsa to bowl
and combine. Wrap the tortillas in a cloth towel and microwave on high
about 1 1/2 minutes. Add about 1/6 of bean mixture onto each tortilla,
in a narrow band near the edge of tortilla. Place tortillas, seam side
down, on baking sheet. Bake about 15 minutes or until crisp and brown.
Top chimichangas with remaining salsa, sour cream and green onions.
Source:
<http://recipes.allinfoabout.com/main_dishes/lunch_dinner/mexican/bakedchimichangas.html>
Smoked Turkey Baked Chimichangas
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Toaster Oven Tricks
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 17 minutes
Yield: 4 servings
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish
foods in market -- use 1 for moderate heat, 2 for extra hot
chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or
Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped
Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded
cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to
combine and season with salt and pepper. Place tortillas in a kitchen
towel and set in microwave. Microwave on high for 1 minute. To build,
place a generous handful of cheese near one edge of the tortilla. Pile
1/4 of your filling in the tortilla. Tuck sides up and roll tortilla
tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the
toaster oven baking tray with vegetable or olive oil. Brush the wraps
with oil and bake until deep golden all over, 15 to 17 minutes. Top
with sour cream, cilantro or parsley and chopped orange or yellow
tomato, as garnishes.
Source:
<http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25649,00.html>
Baked Chimichangas
Source: Light & Tasty magazine
6 Servings
2 1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground 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 pepper
1/4 cup all-purpose flour
1 cup fat-free half and half cream
1 can (4 ounces) chopped green chilies
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.
Source: <http://www.cooking.com/recipes/static/recipe6876.htm>
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