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Baked Chicken Chimichangas  (Not yet rated)

A baked version of the chicken chimichanga. Serve with sour cream, guacamole and salsa.

Cal: 387 Fat: 16g Carbs: 32g Protein: 31g Fiber: 7g
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Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 6 tortillas ; burrito size, warmed
  • 1 1/2 pounds chicken ; boneless, skinless breasts; cubed and cooked
  • 4 tablespoons water
  • 16 ounces salsa
  • 2 cloves garlic ; minced
  • 1/3 cup chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 cup refried beans
  • salt ; to taste
  • 1/2 cup onions ; chopped
  • 2 tablespoons olive oil
  • In My Kitchen

  • You will also need: saucepan, baking sheet, food processor


    Heat olive oil in a large saucepan over medium-high heat.

    Add garlic and onion. Cook, stirring frequently for 4 to 5 minutes or until tender.

    Add the water, salsa, chili powder, cinnamon and cumin. Pour the mixture into a food processor and blend until smooth.

    Pour mixture back into the saucepan. Stir in the cooked chicken and season with salt to taste.

    Heat an oven to 425F (220C). Grease a 1 inch-deep, 15x10 inch baking sheet, or baking pan.

    Roll out a tortilla and spoon a heaping tablespoonful of refried beans down the center. Top with 1/4 cup of the chicken mixture. Fold up the bottom, sides and top of the tortilla. If needed, secure with a wooden toothpicks. Repeat with remaining tortillas.

    Place chimichangas in the baking sheet with the seam-side down. Brush all sides with olive oil. Bake, turning every 5 minutes, for 15 minutes or until golden brown and crisp,

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