Oven-Fried Chicken Chimichangas

Campbell's Oven-Fried Chicken Chimichangas Recipe

Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what?  They actually taste better this way.

At a glance

Prep

20 min.

Total

45 min.

Serves

6

Servings: 1 chimichanga each

Bake: 25 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onions (scallions), chopped (about 1/4 cup)
6 flour tortillas (8-inch), warmed
2 tablespoons butter, melted

How to Make It

  • 1

    Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.

  • 2

    Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.

  • 3

    Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.

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  • Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
  • Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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RID#24792

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