Baked Chicken Chimichangas

 

Baked Chicken Chimichangas are a super easy and guilt-free way to enjoy this Mexican restaurant favorite any night of the week!

PREP TIME20 minutes

COOK TIME30 minutes

TOTAL TIME50 minutes

Ingredients

For The Filling

• 1 Tbsp oil
• 1 small onions, minced
• 1 small tomato, diced
• 2 ½ c cooked shredded chicken
• 1 tsp oregano
• ½ tsp chili powder
• ½ tsp cumin
• 1 c re-fried beans
• 1 ½ c chihuahua cheese (or other soft, shredded, melting Mexican cheese)
• Salt and pepper, to taste

Putting It All Together

• 2 Tbsp melted butter
• 2 Tbsp oil
• 5 medium (8”) flour tortillas

For Serving

• Shredded iceberg lettuce
• Chopped cilantro
• Sour cream
• Diced tomato
• Chihuahua cheese (or other soft, shredded, melting Mexican cheese)
• Mexican rice and extra re-fried beans (if desired)

Instructions

For The Filling

1. Preheat your oven to 425F.
   
2. Heat oil In a medium skillet over medium heat. Add the onions and sauté until lightly golden, 3-5 minutes.
   
3. Add the diced tomato and cook for an additional 1-2 minutes, until softened.
   
4. Add shredded, cooked chicken, oregano, chili powder, and cumin.
   
5. Remove the pan from the heat and mix in the re-fried beans and ½ c cheese.
   
6. Taste the filling and add salt and pepper, as desired.
   

Putting It All Together

1. In a small bowl, mix melted butter with oil.
   
2. Brush one side of a tortilla with the melted butter mixture. Flip the tortilla and place ½ c of chicken filling onto the center of the un-buttered side, shaping the filling into a horizontal line and leaving a nice border. Top the filling with extra cheese.
   
3. Fold the sides over the filling, then fold the bottom up and continue to roll the burrito, tucking the filling in.
   
4. Place the burrito, seam side down, on a greased baking sheet. Brush again with the melted butter mixture.
   
5. Continue with the remaining filling and tortillas.
   
6. When all have been shaped, place them into the pre-heated oven and bake for 25 -30 minutes, until golden, turning the pan once, halfway through.
   
7. Remove the chimichangas from the oven when golden. Let stand for 5 minutes before serving with extra cheese, shredded lettuce, diced tomatoes, sour cream, more re-fried beans, or your choice of toppings and accompaniments.