Baked Chicken Chimichangas
By
Delia Hartman
@dilpiklhartman
1
My family loves this recipe! If we have any leftover chicken mixture we use it for enchiladas, which are my husbands favorite!
Ingredients
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2 1/2 cchicken, cooked, shredded
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2 Tbspolive oil
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1/2 conion, chopped
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2 clovegarlic, minced
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1/2 Tbspchili powder
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16 ozsalsa, mild or hot depending on your taste
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1/2 tspground cumin
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1 pinchsalt
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6-10flour tortillas
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1 crefried beans
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·olive oil for basting
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·sour cream
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·guacamole if desired
How to Make Baked Chicken Chimichangas
- 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.
