Crispy chicken chimichangas

Name: Crispy chicken chimichangas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
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

No Photo

Have you made this?

Share your own photo!

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 votes0

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
Add Ingredients to Grocery List

How to Make Crispy chicken chimichangas

Step-by-Step

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

Printable Recipe Card