BAKED CHICKEN CHIMICHANGAS
Oh boy, these baked chicken chimichangas are fantastic! By brushing the tortillas with oil before baking, they crisp up beautifully but with less fat than deep frying. The meat filling is full of flavor. Cooking the meat with the bone and skin on makes the chicken succulent and rich. Muna's green chili sauce is so simple to make...
Provided by Muna Escobar
Categories Chicken
Time 1h15m
Number Of Ingredients 19
Steps:
- 1. Bring water to a boil. Once boiling, add the chicken. Simmer until chicken is cooked (about 20-25 min). Make sure to rotate the chicken occasionally to ensure even cooking.
- 2. Season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper for about 15 minutes.
- 3. Stir in half of the green chilies, onion, & garlic.
- 4. Continue simmering until the liquid has reduced to 1 cup.
- 5. Remove the chicken and shred.
- 6. Return to the onion mixture.
- 7. Meanwhile, melt the butter in a small saucepan over medium heat.
- 8. Stir in the flour and cook for 1 minute.
- 9. Whisk in the broth and simmer for a few minutes.
- 10. Whisk in the other half of green chilies and the sour cream. Season to taste with salt & pepper.
- 11. Spoon about 1/3 cup of the chicken filling onto each tortilla.
- 12. Sprinkle on some cheese.
- 13. Fold tightly into a burrito and place on a greased baking sheet or dish.
- 14. Repeat with the remaining ingredients.
- 15. Brush burritos all over with oil.
- 16. Bake at 350 degrees until slightly golden (about 20-25 minutes depending on how crispy you want them).
- 17. Serve with sour cream sauce. The sauce can be drizzled over it or used for dipping.
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