Baked Chicken Chimichangas
Adapted from Food Network's Almost Famous Chimichanga recipe, these Baked Chicken Chimichangas are simple to make ahead and sure to wow your guests!
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 1 jalapeno pepper diced (remove seeds and ribs for less heat)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1 small tomato chopped, plus more for topping
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 1 15- ounce can refried beans
- 4 10- inch flour tortillas
- 1 cup shredded monterey jack cheese plus more for topping
Instructions
- Preheat oven to 450 degrees F. Heat the remaining 2 tablespoons oil in the skillet. Add the chopped onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt and cook 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Grease a rimmed baking sheet with oil or butter. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Place the chimichangas seam-side down on the baking sheet; brush with melted butter or olive oil. Bake about 20 minutes or until beginning to turn golden. Top with monterey jack cheese and let melt. Serve with sliced avocados or guacamole, salsa, sour cream and shredded lettuce.