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
- 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
- 1Preheat the oven to 450 degrees F.
- 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.
- 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.
- 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.
