Baked Chicken Chimichangas
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 chimichangas
3 cups chicken, cooked and diced or shredded
1 cup salsa
1 teaspoon ground cumin
1/2 tsp chile powder
1/2 dried organo
1 can refried beans
1.5 cups shredded cheese (cheddar, Monterey Jack or Mexican blend)
6 flour tortillas
2 Tbsp. melted butter
Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl add the cooked chicken, salsa, cumin, chile power, and oregano and mix well to combine. Add the refried beans and cheese and mix well to combine.
Divide the mixture between the tortillas, placing the mixture in the center of the tortillas. Leave a 2-inch border to the edge of the tortilla.
Fold the edges of the tortilla over the ends of the filling, then roll the tortilla up like a burrito.
Melt butter in microwave or saucepan on stovetop.
Place the tortillas seam down on lined baking sheet. Brush each chimichanga with butter and bake for 25 minutes in a preheated oven or until golden brown and crispy.
Garnish with your favorite toppings—sour cream, guacamole, salsa. I top mine with guacamole and diced tomatoes.
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