baked chicken chimichangas
(1 RATING)
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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prep time
20 Min
cook time
20 Min
method
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yield
8-10 serving(s)
Ingredients
- 2 1/2 cups chicken, cooked, shredded
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 tablespoon chili powder
- 16 ounces salsa, mild or hot depending on your taste
- 1/2 teaspoon ground cumin
- 1 pinch salt
- 6-10 - flour tortillas
- 1 cup refried beans
- - olive oil for basting
- - sour cream
- - guacamole if desired
How To Make baked chicken chimichangas
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Step 1Preheat the oven to 450 degrees F.
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Step 2In 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.
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Step 3Grease 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.
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Step 4Place 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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