Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.
We loved this recipe! For camping trips I use canned chicken or roast beef for convenience. I combine meat, salsa or canned green chili enchilada sauce, shredded colby jack cheese and/or some sour cream with the meat or just do plain cheese. I have even added some canned refried beans, rolled them up, toothpicked them and heated them on my cast iron griddle over a campfire or on my gas grill. Easy, delicious and can be customized with whatever fillings you like. Serve with guacamole, a squeeze of lime, or your favorite hot sauce. Great snack food!
I cannot even count how many times I have made this recipe over the years. I make batches of them regularly to freeze, to feed a large crowd, or to take to a family in need of a meal. Easy to vary according to how spicy the tastes by changing your salsa or cheese type. Also can try different toppings as they really make the dish. Our favorites are pico de gallo along with some guacamole, shredded lettuce and sour cream. A very reliable recipe in my collection and have given out the recipe on many occasions.
Really good. I boiled then shredded the chicken, also added Chicken Stock to give it flavor which also kept it moist. Didn't add the Picante Sauce, instead I used sour cream, Philadelphia Lemon and Herb Cooking Cream. I served with mexican rice and a bed of lettuce, really good super easy and next time I will fry it instead of using the oven, just to see how it turns out.
I really liked this recipe. It reminded me of some dishes that I have had at our local Mexican restaurant. Instead of salsa, I added the same amount of sour cream to keep them moist. Our kids ate them plan or with salsa. My husband and I ate them with lettuce, refried beans, salsa, cheese, green peppers and red onion. I loved these and will prepare them again!
I probably won't make this dish again. I thought it lacked taste. It needed some sort of pepper or spice-maybe even some pepper Jack cheese mixed in. Picante salsa makes them too sweet, I think. It's worth a try.. Maybe I'm just picky.