Baked Chicken Chimichangas

Name: Baked Chicken Chimichangas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-10
Cuisine: Mexican
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

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By Delia Hartman
@dilpiklhartman

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

Rating:

★★★★★ 1 vote5

Comments:

3 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
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How to Make Baked Chicken Chimichangas

Step-by-Step

Preheat the oven to 450 degrees F.
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.
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.
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.

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