BAKED CHICKEN AND RICE CHIMICHANGAS
I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!
Provided by Lil' Luna
Categories Trusted Brands: Recipes and Tips Knorr®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
- Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
- Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
- Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.
Nutrition Facts : Calories 667.2 calories, Carbohydrate 50.7 g, Cholesterol 80.2 mg, Fat 27.9 g, Fiber 7.8 g, Protein 34.1 g, SaturatedFat 12.2 g, Sodium 1064.7 mg, Sugar 2.7 g
ONE DISH CHICKEN AND RICE BAKE
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- Bake at 375 degrees F 45 minutes or until done.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g
BAKED CHIMICHANGAS
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture 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 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
BAKED CHICKEN CHIMICHANGAS
I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
BAKED CHICKEN CHIMICHANGA
Make and share this Baked Chicken Chimichanga recipe from Food.com.
Provided by indygirl79
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Stir together cream cheese, pepper jack cheese and taco seasoning.
- Fold in chicken.
- Divide amoung tortillas.
- Tuck in sides and roll up each tortilla.
- Lay seam side down in a sprayed 9" X 13" baking dish.
- Spray tops of tortillas with cooking spray.
- Bake @ 350 for 15 minutes.
- Turn Chimi's over and bake an additional 15 minutes.
- Serve with cheddar cheese, green onions, sour cream and salsa.
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EASY BAKED CHICKEN CHIMICHANGAS (+VIDEO) | LIL' LUNA
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5/5 (68)Calories 419 per servingCategory Main Course
- Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat.
- STIR in the chicken mixture and cheese with the rice. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.
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