Easy Baked Chicken Chimichangas Recipes
Easy Baked Chicken Chimichangas Recipes
This recipe is easy to make using leftover chicken. Feel free to
substitute cooked ground beef, chopped steak, turkey or if you are a vegetarian use black beans.
INGREDIENTS for Easy Baked Chicken Chimichangas Recipes
2 1/2 cups chicken, cooked, shredded ( or small cubes)
2 tablespoons virgin olive oil
1/2 cup white onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 ~ 10 inch flour tortillas
1 cup refried beans
Virgin olive oil (for basting)
Sour Cream
Guacamole
Green or red sauce
Shredded cheese
DIRECTIONS for Baked Chicken Chimichangas Recipes
* Preheat the oven to 450 degrees.
* 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 cool.
* Grease rimmed 15 x 10 x 1 baking pan.
* Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla.
* Top with a 1/2 cup of the chicken mixture.
* Fold up the bottom, top and sides of tortilla…secure with wooden toothpicks if needed.
* Place chimichangas in greased baking pan, seam side down.
* Brush all sides with the oil.
* Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
* Top with red or green sauce and sprinkle with your favorite shredded cheese.
* Serve with sour cream and guacamole.
Serves: 6-10
This is a great recipe to make ahead of time and freeze for those busy times.
Bon Appetit
~The Baby Boomer Queen~
We hope that you enjoy “Easy Baked Chicken Chimichangas Recipes.” For more great recipes, go to BBAC’s Recipe Section.
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