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baked chicken chimichangas

(1 rating)
dilpiklhartman avatar
Recipe by
Delia Hartman
@dilpiklhartman
Middletown, OH

My family loves this recipe! If we have any leftover chicken mixture we use it for enchiladas, which are my husbands favorite!

(1 rating)
yield 8 -10
prep time 20 Min
cook time 20 Min

Ingredients For baked chicken chimichangas

  • 2 1/2 c
    chicken, cooked, shredded
  • 2 Tbsp
    olive oil
  • 1/2 c
    onion, chopped
  • 2 clove
    garlic, minced
  • 1/2 Tbsp
    chili powder
  • 16 oz
    salsa, mild or hot depending on your taste
  • 1/2 tsp
    ground cumin
  • 1 pinch
    salt
  • 6-10
    flour tortillas
  • 1 c
    refried beans
  • olive oil for basting
  • sour cream
  • guacamole if desired

How To Make baked chicken chimichangas

  • 1
    Preheat the oven to 450 degrees F.
  • 2
    In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken and let it cool.
  • 3
    Grease rimmed 15x10x1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center of each tortilla. Top with 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla; secure with wooden toothpick in necessary.
  • 4
    Place chimichangas in greased baking pan, seam side down. Brush all sides with the olive oil. Bake 20-25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.
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