crispy chicken chimichangas

Name: Crispy chicken chimichangas
Prep time: 20 min
Cook time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 tablespoon(s) olive oil, divided; 1/2 cup(s) chopped onion; 2 teaspoon(s) minced garlic; 2 cup(s) homemade or store bought salsa; 3 tablespoon(s) water; 1/4 cup(s) chili powder; 1/2 teaspoon(s) ground cumin; 1/2 teaspoon(s) cinnamon; 1 pound(s) cooked, shredded chicken breast; 1 cup(s) refried beans, i used canned; 6 - 10" flour tortillas

39 Pinches

sherry monfils

worcester, MA

Updated on Apr 19, 2014

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.

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prep time 20 Min

cook time 15 Min

method Bake

yield 6 serving(s)

Ingredients

4 tablespoons olive oil, divided
1/2 cup chopped onion
2 teaspoons minced garlic
2 cups homemade or store bought salsa
3 tablespoons water
1/4 cup chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1 pound cooked, shredded chicken breast
1 cup refried beans, i used canned
6 - 10" flour tortillas

How To Make crispy chicken chimichangas

Step 1

Heat 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.

Step 2

Stir in salsa and water. Season w/ chili powder, cumin and cinnamon. Stir in chicken. Cook until heated through.
Step 3

Spoon 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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