Monday, August 29

Good Eating Monday: Baked Chicken Chimichangas!

This was a Pinterest recipe I found that looked good and sounded good that I tested for dinner tonight.
The technique worked fine, seasoning was good, but it tasted a little dry--like it needed something to make it creamier and more gooey-savory on the inside!
I think it needs at least a 1/2 cup of Sour Cream added to the chicken mix plus another 1/2 cup of Cheese! 
Hubby said it needs to be served with rice for more substance and needs something to give the Chimichangas a tad of sweetness--perhaps a teaspoon of sugar or sweetner.

So, here's the recipe with those *recommendations added in:

Baked Chicken Chimichangas
2 cups cooked chicken, diced or shredded
1 cup of your favorite Salsa *plus 1 teaspoon Splenda or sugar stirred in
1 teaspoon ground Cumin
1/2 teaspoon Oregano 
*1 1/2 cups shredded Cheddar or Mexican Cheese 
*1/2 cup Sour Cream (lite or reg)
1/4 cup diced green onion
6  (8 inch) flour Tortillas
2 Tablespoons butter, melted to brush tops with
For serving: fresh diced tomato, extra Sour Cream, Salsa, Guacamole.

1)  Preheat Oven to 400 degrees

2)  In a bowl combine chicken, salsa, seasonings, cheese, sour cream & onion and stir together. Place about 1/3 cup in the center of each Tortilla.

3) Fold opposite sides in over filling, then roll up and place seam side down on oil sprayed baking sheet or pan.

4)  Brush with melted butter, then bake for 25 minutes or until brown and crispy.

5) Serve with extras on the side: diced tomatoes, extra sour cream & salsa and guacamole along with steamed rice or Spanish rice. 
Hopefully, with my improvements you'll find this recipe creamier and more savory!
If you make any other improvements, please stop back and let us know!
Eat up, me hearties, yo-ho!

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