Description
Crispy, flavorful, and easy to make, these baked chicken chimichangas are filled with tender shredded chicken, refried beans, salsa, spices, jalapeños, green onions, and a smooth melting cheese blend for a delicious meal with minimal effort.
Ingredients
2 cups cooked shredded chicken
1 ⅓ cup refried beans
1 ⅓ cup salsa
2 teaspoons coriander
1 tablespoon chili powder
1 cup Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
6 sliced green onions
2 to 3 jalapeños diced
3 tablespoons butter melted
6 to 8 taco sized flour tortillas
Instructions
1.
2. Preheat the oven to 400°F.
3. Mix the chicken, refried beans, salsa, coriander, chili powder, cheese, green onions, and jalapeños in a large bowl.
4. Warm the tortillas slightly to make them easier to fold.
5. Spoon filling into the center of each tortilla and fold the bottom up, then fold in the sides, rolling tightly into a burrito shape.
6. Place seam side down on a baking sheet and brush the tops generously with melted butter.
7. Bake for 15 minutes then flip carefully and bake for another 10 minutes until crisp and golden.
8. Let the chimichangas cool slightly before serving with sour cream, salsa, pico de gallo, or guacamole.
9.
Notes
To make shredded chicken in the oven, coat chicken breasts with olive oil and season with salt, pepper, onion powder, and garlic powder. Bake at 400°F for 25 to 35 minutes until they reach 165°F. Let them cool for a few minutes, then shred while still warm. Store for up to four days in the refrigerator.
Nutrition per serving: 405 calories, 37g carbohydrates, 23g protein, 18g fat, 9g saturated fat, 5g fiber, 6g sugar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American Mexican