Smothered Chicken Chimichangas

This one is super yummy and fairly easy to make.  While perhaps not exactly "healthy" it is a healthier version since it's baked and has a lighter sauce than traditionally.

Chicken Filling

2 lbs chicken
1/2 cup salsa
3 tablespoons brown sugar
1 4 oz. can mild green chilies
1 14.5 oz. can diced tomatoes, drained
1 T chili powder
1 t ground cumin
1 t garlic salt
1 t onion powder
1/2 t paprika
1 1/2 t salt
1/2 t pepper
1 t liquid smoke

The Rest

8 tortillas
cheddar cheese, to taste
oil, or Pam spray


2 tablespoons oil
1 tablespoon butter
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon cumin
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2-1 4 oz. can mild chopped green chilies, to taste
1/2-1 cup cheddar cheese, to taste

Combine all ingredients for chicken filling in a crock pot.  Cook on high for 3-4 hrs, or low for 5-6 hrs.  Remove chicken, shred, then return to the pot for another hour or so.  Remove filling and drain well (you don't want soggy tortillas!).  At this point, you could refrigerate it and use it within a day or two, or freeze it to use at a later date.

Fill tortillas with 1/8 of chicken filling and as much cheese and you'd prefer.  Fold up, folding in sides, then top and bottom.  Place on a wire rack over a jelly roll pan.  Repeat until all 8 have been made.  You could probably use a broiler pan as well.  Or just roll them and put them in a baking dish (but they won't get as crispy that way).

Bake at 400 degrees for 10-15 minutes.  Then switch on the broiler until lightly browned and crispy, turn over and crisp on the other side (just a couple minutes total).

While they are baking, in a sauce pan add oil, butter and flour.  Cook for 2-3 minutes.  Reduce heat and add in broth slowly, then the seasonings.  Simmer for another 3-5 minutes, until thickened.  Turn off heat and add chilies and cheese.  Stir until cheese has melted.  Remove from heat and let cool for 1 minute.  Stir in sour cream.  Serve warm over the chimichangas.

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