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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Thursday, July 22, 2010

Classic Repeat: Oven-Fried Chicken Chimichangas

This one is a classic. When you're tired and want a quick meal that will come together super fast and still be extremely tasty - this is the one. My husband and I love these! The recipe and picture are courtesy of Campbell's Kitchen and can be found here.

From Campbell's Kitchen

2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Fresh cilantro leaves

1.Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.

2.Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.

3.Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.


Yasmeen said...

great recipe, loved it! question: how did you pre-cook your chicken? I fried mine...not sure if that's the taste/texture desired

Jacob and Shayla Bentley said...

Hey Yas! So glad that you liked this recipe! Whenever I pre-cook chicken I always just cut it up and put it directly in a frying pan - no oil or butter added. The juice from the chicken itself is enough to keep it from burning. And if it looks like it is drying out to fast you can always add a little bit more water.