Best Microwave Chicken Cheese Chimichangas Recipes

MICROWAVE CHICKEN & CHEESE CHIMICHANGAS

Steps:

• Purchase a box of 18 Chicken and cheese chimichangas from Sam's Club frozen Dept.
• ,Jose Ole Brand.
• They are indivually wrapped.
• Put 2- chimichangas on a microwave safe plate,microwave on high one side for 1-min 45 sec.
• then turn over to other side microwave foe additional 1 min 30 sec.
• Then break each slice of cheese in half so you have 4 pieces,lay 2 pieces on each chimichangas and microwave an additional 30 sec or until cheese melts.
• Splash your Texas Pete sauce to taste on both.
• Dig in.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

CHICKEN AND CHEESE CRESCENT CHIMICHANGAS

Steps:

• Heat oven to 350.
• Grease a large baking sheet.
• In a large skillet, saute onion and garlic in oil until onion is tender.
• Add chicken; cook over low heat until thoroughly heated, stirring occasionally.
• Remove from heat.
• Separate dough into 8 rectangles; firmly press perforations to seal.
• Spread 2 teaspoonfuls of the salsa on each rectangle to within 1/2 inch of edges.
• Stir 1 cup of the cheese into chicken mixture.
• Spoon 1/3 cup chicken mixture on half of each rectangle.
• Starting at shortest side topped with chicken, roll up; pinch ends to seal.
• Place seam side down on prepared baking sheet.
• Bake for 16 to 21 minutes or until golden brown.
• Remove from oven; top each with about 2 tablespoons of remaining cheese.
• Return to oven.
• Bake an additional 1 to 2 minutes or until cheese is melted.
• Serve with sour cream and additional salsa.

EASY CHICKEN CHIMICHANGAS

Steps:

• Boil chicken until cooked.
• Pull chicken apart or cut into strips.
• Mix together sour cream and 1/2 cup shredded cheese.
• Heat tortillas for 45 seconds in the microwave.
• Spoon 1/4 cup of sour cream/cheese mix, 1/4 of the seasoning and 1/4 of chicken onto center of each tortilla.
• Fold in 2 opposing edges of tortilla ~1 inch each, then wrap one unfolded side beyond midline, and finally bring the last unfolded side over top of the other three folds.
• Put folded side down in frying pan with heated (med/med-hi) 1" deep oil.
• Let brown for 5 minutes, then turn over and brown other side for 5 minutes.
• Put into a 400º oven for ~5 minutes, then sprinkle the remaining cheese on top of each and let it melt (~5 minutes).

CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY

Steps:

• Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
• Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
• Remove chicken from the heat and place in a large mixing bowl.
• Add in cream cheese and mix until chicken becomes creamy.
• Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
• Preheat oil to 325ºF (170ºC).
• Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
• Top with sour cream and pico de gallo.
• Enjoy!