Crispy chicken chimichangas

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Have you made this?

By sherry monfils
@smonfils

They're cooked in the oven, not in a skillet w/ a lot of fat, so they are healthier for you. They'r are so good served w/ a dollop of light sour cream.

Rating:

☆☆☆☆☆ 0 votes

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 Tbsp: olive oil, divided
1/2 c: chopped onion
2 tsp: minced garlic
2 c: homemade or store bought salsa
3 Tbsp: water
1/4 c: chili powder
1/2 tsp: ground cumin
1/2 tsp: cinnamon
1 lb: cooked, shredded chicken breast
1 c: refried beans, i used canned
6: 10" flour tortillas

How to Make Crispy chicken chimichangas

Step-by-Step

1Heat oven to 425. Spray a 9" x 13" baking dish w/ cooking spray. Heat 2 tbsp oil in lg skillet over medium heat. Saute onion and garlic until soft.
2Stir in salsa and water. Season w/ chili powder, cumin and cinnamon. Stir in chicken. Cook until heated through.
3Spoon some beans down center of each tortilla, top w/ some chicken mix. Fold tortilla over filling, secure w/ toothpicks. Place seam-side down in baking dish. Brush w/ remaining oil. Bake 15 mins, turning every 5 mins until browned and crispy.

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