Chicken And Cheese Crescent Chimichangas Recipes

CHICKEN CHIMICHANGAS

Steps:

• In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
• Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
• To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

CHICKEN AND CHEESE CRESCENTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

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.

CHICKEN AND CHEESE CRESCENT CHIMICHANGAS

Steps:

• Heat oven to 350°F. Grease large cookie sheet. In large skillet, cook 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 about 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup chicken mixture onto half of each rectangle. Starting at shortest side topped with chicken, roll up pinch ends to seal. Place seam side down on greased cookie sheet.Bake at 350°F. for 16 to 21 minutes or until golden brown. Remove from oven top each with about 2 tablespoons of the remaining cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.Nutrition Per Serving: Calories 490 Protein 24g Carbohydrate 26g Fat 32g Sodium 920mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN AND CHEESE CRESCENT CHIMICHANGAS

Steps:

• Heat oven to 350°F. Grease large cookie sheet. In large skillet, cook 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 about 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup chicken mixture onto half of each rectangle. Starting at shortest side topped with chicken, roll up pinch ends to seal. Place seam side down on greased cookie sheet.Bake at 350°F. for 16 to 21 minutes or until golden brown. Remove from oven top each with about 2 tablespoons of the remaining cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.Nutrition Per Serving: Calories 490 Protein 24g Carbohydrate 26g Fat 32g Sodium 920mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREAMY CHICKEN CHEESE CHIMICHANGAS WITH GREEN CHILE SAUCE..

Steps:

• Place 1lb. or approx.4 large chicken breast in broth to cook till fork tender.
• Drain,but reserve 1 cup broth.
• When cool to handle,cut into 1/4"-1/2" diced pieces.
• Add first 8 ingredients to pot and cook to melt cheese and well blended.
• Heat tortillas.Preheat oven 400.
• Place 1/3 cup filling on each and roll ends and sides,to make a rectangle.
• Seams down in pam sprayed 13x9 baking dish.
• Brush tops with olive oil or spray with pam also.
• Bake 25 minutes till browned and crisped.
• In saucepan,pour reserved broth.
• 1/4 cup flour,1tsp chicken bouilion,and 1 1/2 tsp cumin whisk,till blended.
• Add 1/2 cup milk whisking till smooth and thickened. Add 4oz can diced green chiles.Pour spoonfuls of sauce over chimichanga when ready to serve.I added cooking chicken and sauce to prep time.Sauce should resemble in thickness of a gravy.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

CHICKEN CHIMICHANGAS

Steps:

• Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
• Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
• Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
• Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
• To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
• While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g