Baked Chicken Chimichangas
Ingredients :
2 cups shredded chicken (I used rotisserie chicken)
2 tablespoons oil
1/2 cup chopped onion
3 large cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Pinch of cayenne
1/2 15oz can of black beans
1/3 cup sour cream
1 tomato, chopped
1 handful cilantro, chopped
5 tablespoons butter, divided
4 (8 inch) flour tortillas
2 1/2 cups Monterey Jack cheese, divided
1 cup milk
1 tablespoon flour
Guacamole, to top
Cilantro, to top
Chopped tomato, to top
2 tablespoons oil
1/2 cup chopped onion
3 large cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Pinch of cayenne
1/2 15oz can of black beans
1/3 cup sour cream
1 tomato, chopped
1 handful cilantro, chopped
5 tablespoons butter, divided
4 (8 inch) flour tortillas
2 1/2 cups Monterey Jack cheese, divided
1 cup milk
1 tablespoon flour
Guacamole, to top
Cilantro, to top
Chopped tomato, to top
Directions :
1. Heat 2 tablespoons of oil in a skillet over medium heat. Add in the onion and cook until soft, about 3 minutes.
2. Add in the garlic and cook for an additional minute, and then add in the chicken, spices, and black beans. Cook for a minute.
3. Add in the tomato, cilantro, and sour cream. Stir well to combine and cook for a minute more, or until warmed through. Remove the skillet from heat.
4. Preheat the oven to 450 degrees F.
5. Melt 3 tablespoons of the butter in a microwave safe bowl.
6. Scoop about 3/4 cup worth of the chicken and bean mixture onto the center of each tortilla. Sprinkle with 1/4 cup of cheese each. Brush the outside of the tortilla with butter and fold the tortilla (you may have to warm the tortillas in the microwave first so that they fold without ripping). To fold, bring in both sides, then bring the bottom upward, and then turn the whole chimichanga over, longways, to fold over the remaining top side. Move to a prepared baking sheet. Brush each chimichanga with the melted butter.
7. Bake for 10 minutes, then flip and butter the other side of the chimichangas. Bake for another 8 minutes, or until golden brown and crisp.
8. While the chimichangas bake, combine the milk and flour in a microwave safe bowl. Stir until smooth. Add 1 tablespoon of butter and microwave for 2 minutes.
9. Stir well and add the remaining 1 1/2 cups of cheese.
10. Stir again and microwave for another minute. The cheese should be melted now. Stir until completely smooth. If your sauce is too runny, give it a few minutes to cool and it will thicken up.
11. Serve the chimichangas with cheese sauce, guacamole, cilantro, and chopped tomato.
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Recipe Source : hostthetoast.com
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2. Add in the garlic and cook for an additional minute, and then add in the chicken, spices, and black beans. Cook for a minute.
3. Add in the tomato, cilantro, and sour cream. Stir well to combine and cook for a minute more, or until warmed through. Remove the skillet from heat.
4. Preheat the oven to 450 degrees F.
5. Melt 3 tablespoons of the butter in a microwave safe bowl.
6. Scoop about 3/4 cup worth of the chicken and bean mixture onto the center of each tortilla. Sprinkle with 1/4 cup of cheese each. Brush the outside of the tortilla with butter and fold the tortilla (you may have to warm the tortillas in the microwave first so that they fold without ripping). To fold, bring in both sides, then bring the bottom upward, and then turn the whole chimichanga over, longways, to fold over the remaining top side. Move to a prepared baking sheet. Brush each chimichanga with the melted butter.
7. Bake for 10 minutes, then flip and butter the other side of the chimichangas. Bake for another 8 minutes, or until golden brown and crisp.
8. While the chimichangas bake, combine the milk and flour in a microwave safe bowl. Stir until smooth. Add 1 tablespoon of butter and microwave for 2 minutes.
9. Stir well and add the remaining 1 1/2 cups of cheese.
10. Stir again and microwave for another minute. The cheese should be melted now. Stir until completely smooth. If your sauce is too runny, give it a few minutes to cool and it will thicken up.
11. Serve the chimichangas with cheese sauce, guacamole, cilantro, and chopped tomato.
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Recipe Source : hostthetoast.com
universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, chicago business school, doctorate of business administration, phd finance, phd studies