Baked Chicken Chimichangas Recipe

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Baked Chicken Chimichangas

Delia Hartman

By
@dilpiklhartman

My family loves this recipe! If we have any leftover chicken mixture we use it for enchiladas, which are my husbands favorite!


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Rating:

Comments:

Serves:

8-10

Prep:

20 Min

Cook:

20 Min

Ingredients

2 1/2 c
chicken, cooked, shredded
2 Tbsp
olive oil
1/2 c
onion, chopped
2 clove
garlic, minced
1/2 Tbsp
chili powder
16 oz
salsa, mild or hot depending on your taste
1/2 tsp
ground cumin
1 pinch
salt
6-10
flour tortillas
1 c
refried beans
olive oil for basting
sour cream
guacamole if desired

Directions Step-By-Step

1
Preheat the oven to 450 degrees F.
2
In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken and let it cool.
3
Grease rimmed 15x10x1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center of each tortilla. Top with 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla; secure with wooden toothpick in necessary.
4
Place chimichangas in greased baking pan, seam side down. Brush all sides with the olive oil. Bake 20-25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy