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Baked Chicken Chimichangas
Baked Chicken Chimichangas are filled with refried beans, cheese, and a flavorful chicken mixture and baked until crispy.
Course
Dinner, Main Dish
Cuisine
Mexican, Tex-Mex
Keyword
chicken
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Servings
5
Ingredients
Chicken Filling
1
tablespoon
vegetable oil
1/2
cup
diced onion
2
garlic cloves,
minced
2 1/2
teaspoons
chili powder,
I like ancho or chipotle chili powder
1
teaspoon
ground cumin
1/2
teaspoon
salt
1/2
cup
tomato sauce
1/2
cup
chicken broth
1
(4-ounce) can
diced green chiles
4
cups
chopped cooked chicken
2
tablespoons
sour cream
Remaining Ingredients
5
large
tortillas
1
(16-ounce) can
refried beans
1 1/2
cups
shredded Mexican cheese
cooking spray
lettuce, salsa, cilantro, and pickled jalapenos for serving
1/2
cup
sour cream
1
tablespoon
lime juice
Instructions
Heat oil over medium heat in a large nonstick skillet. Add onion and cook for 2 to 3 minutes.
Add garlic and cook 1 minute.
Add chili powder, cumin, and salt. Cook and stir for 15 seconds.
Add tomato sauce and chicken broth and simmer until thickened.
Stir in the green chilies, chicken and sour cream. Remove from heat.
Place the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds.
Spread 1/5 of the refried beans on the middle of each tortilla, keeping it mostly in the center.
Pile 1/5 of the chicken mixture on top of the beans on each tortilla. Place 1/4 cup of cheese on top of the chicken mixture.
For each tortilla, fold opposite sides over and then roll up burrito-style. Place seam side down in a greased 9x13-inch baking dish.
Spray the tops with cooking spray or brush with oil or melted butter and bake in a 400 degree oven for 20 to 25 minutes.
In a small bowl, stir together the sour cream and lime juice. Add enough water to make it easy to drizzle.
Remove chimichangas from oven, drizzle with sour cream and serve with toppings.
Nutrition
Calories:
569
kcal