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30-Minute Recipes, #3
So good, you’ll slap your knees and say hallelujah! Making these chicken chimichangas in the oven is so much easier than deep frying them – and there’s a lot less cleanup afterwards.
Not to mention it’s also a lot healthier to make them this way! These chimichangas are great for a grab-and-go lunch, too, so be sure to make plenty.
Occasionally I’ve packed these up for lunch for my kids and they think these are super delicious. Serve with some salsa, guacamole and sour cream.
2/3 cup salsa
1 tsp ground cumin
1/2 tsp dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded Kraft cheddar cheese
1/4 cup chopped green onions
6 (8″) Old El Paso flour tortillas
2 Tbsp Bertolli olive oil
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Combine the chicken, salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on the prepared baking sheet. Brush with olive oil.
Bake for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
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Quick tip: Try different meats instead of chicken!