Crispy chicken chimichangas
By
sherry monfils
@smonfils
1
Ingredients
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4 Tbspolive oil, divided
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1/2 cchopped onion
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2 tspminced garlic
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2 chomemade or store bought salsa
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3 Tbspwater
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1/4 cchili powder
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1/2 tspground cumin
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1/2 tspcinnamon
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1 lbcooked, shredded chicken breast
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1 crefried beans, i used canned
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610" flour tortillas
How to Make Crispy chicken chimichangas
- 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.