Best Smoked Tofu Baked Chimichangas Recipes

BAKED CHIMICHANGAS

Baked Chimichangas image

My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chiles

Steps:

Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

SMOKED TURKEY BAKED CHIMICHANGAS

Smoked Turkey Baked Chimichangas image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped

Steps:

Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.

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