Baked Chicken Chimichangas

Baked Chicken Chimichangas

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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!

Rating:

★★★★★ 1 vote

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

How to Make Baked Chicken Chimichangas

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.

Printable Recipe Card

About Baked Chicken Chimichangas

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



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