Yummy & Healthy Sunday Recipe : Healthier Chicken ChimichangasFebruary 4 2018
Chimichangas are traditionally deep-fried, but why not try this baked version for a healthier option.
0:10 Prep | 0:35 Cook | Makes 8 | Easy
485g Old El Paso Burrito Kit
4 small chicken breast fillets
1 small red capsicum, deseeded, finely chopped
3 green shallots, chopped
250g pkt cauliflower rice
140g (1/2 cup) refried beans
100g (1 cup) grated 4 cheese melt
Sour cream, to serve (optional)
Lime wedges, to serve
Preheat oven to 180°C/160°C fan forced. Preheat the oven grill on high. Line a baking tray with baking paper. Place the chicken in a large snap-lock bag. Add the burrito spice mix. Seal and shake to coat. Transfer the chicken to a lightly greased baking tray. Spray with olive oil. Cook under the grill for 3-4 minutes each side, until golden and cooked through. Remove and cover with foil. Set aside.
Meanwhile, heat a non-stick frying pan over medium heat. Lightly spray with oil. Cook the capsicum and shallot, stirring, for 2-3 minutes or until softened slightly. Add the cauliflower rice and cook, stirring, for 3-4 minutes, until just tender. Remove from the heat. Season. Allow to cool. Divide into 8 portions.
Thinly slice the chicken. Heat 2 tortillas in the microwave on High for 20-30 seconds to soften. Spread the centre of each tortilla with 1 tablespoon refried beans. Top with some cheese, chicken and cauliflower rice mixture. Fold over the tortilla to make a parcel. Place, seam side down, on the prepared tray. Repeat with the remaining tortillas and filling. Bake the chimichangas for 15-20 minutes or until lightly golden and warmed through. (If you prefer soft chimichangas, wrap in foil before baking.) Serve the chimichangas with sour cream, mild Mexican salsa and lime wedges.
These can be made up to 2 days ahead. Wrap each in foil and keep in the fridge. Simply reheat in a 180C/160C fan forced oven for 15-20 minutes or until warmed through.
Recipe by Kerrie Ray for Taste Australia.