Crispy Chicken Chimichangas Recipe

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Crispy chicken chimichangas

sherry monfils

By
@smonfils

They're cooked in the oven, not in a skillet w/ a lot of fat, so they are healthier for you. They'r are so good served w/ a dollop of light sour cream.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 Tbsp
olive oil, divided
1/2 c
chopped onion
2 tsp
minced garlic
2 c
homemade or store bought salsa
3 Tbsp
water
1/4 c
chili powder
1/2 tsp
ground cumin
1/2 tsp
cinnamon
1 lb
cooked, shredded chicken breast
1 c
refried beans, i used canned
6
10" flour tortillas

Directions Step-By-Step

1
Heat oven to 425. Spray a 9" x 13" baking dish w/ cooking spray. Heat 2 tbsp oil in lg skillet over medium heat. Saute onion and garlic until soft.
2
Stir in salsa and water. Season w/ chili powder, cumin and cinnamon. Stir in chicken. Cook until heated through.
3
Spoon some beans down center of each tortilla, top w/ some chicken mix. Fold tortilla over filling, secure w/ toothpicks. Place seam-side down in baking dish. Brush w/ remaining oil. Bake 15 mins, turning every 5 mins until browned and crispy.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy