Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken chimichangas, chimichangas, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
So Good, You’ll Slap Your Knees And Say Hallelujah
I have to admit just a while back I had never even heard of chimichangas. A friend of mine mentioned them in a conversation and I had no idea what she was talking about.
She’s from Texas and she couldn’t believe I had never tried them. The following week she came over with a bag full of ingredients and told me she couldn’t go on living her life, knowing that I was completely unaware of this beautiful dish! She made her recipe which, according to her, was a very traditional one – deep frying and all. I thought the chimichangas were delicious but I was concerned about the deep frying. I’ve been trying to avoid deep fried foods, so I wanted to find out if there was a way to make these using another method.
Finally I came across this oven-fried chicken chimichanga recipe! It solved my problem and I couldn’t wait to try it. I had some pulled pork leftovers in the fridge so I decided to use that instead of chicken. They turned out even better than my friend’s, if I dare say so!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: This recipe is incredibly versatile! Use whatever you happen to have at hand for these chimichangas.