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chimichangas on white plate
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Chicken Chimichangas

These chicken chimichangas are baked instead of fried, so they're extra easy!
Course Main Course
Cuisine Mexican
Keyword cinco de mayo
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 649kcal

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small white onion chopped
  • 3 cloves garlic minced
  • 1 jalapeno pepper minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1 small roma tomato chopped
  • 2 tablespoons chopped cilantro
  • 2 1/2 cups shredded chicken
  • 1/4 cup sour cream
  • 1/2 cup refried beans
  • 4 10-inch flour tortillas
  • 1 cup shredded monterey jack cheese
  • 2 tablespoons melted butter
  • 1/2 cup salsa verde
  • 1/2 cup pico de gallo

Instructions

  • Preheat oven to 450 degrees. 
  • Heat the oil in a large, heavy bottomed skillet. Add the onions, garlic, and jalapeno and cook until onions are soft, about 5 minutes.
  • Add the chili powder, cumin, salt, and cinnamon and stir to combine. Cook 30 seconds.
  • Add the tomato and cilantro and cook for 2 minutes.
  • Stir in the chicken and sour cream. Remove from heat.
  • Lay one tortilla on a flat surface and spread with a thin layer of refried beans. Top with 1/4 of the chicken mixture and 1/4 of the cheese. 
  • Fold in the edges of the tortilla and roll up tightly. Repeat with remaining tortillas.
  • Place tortillas on a rimmed baking sheet and brush with the melted butter.
  • Bake for 10 minutes, flip, and bake for 10 more minutes. 
  • Top each chimichanga with salsa verde and pico de gallo before serving.

Video

Notes

recipe lightly adapted from Food Network

Nutrition

Serving: 1 | Calories: 649kcal | Carbohydrates: 49g | Protein: 34g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 115mg | Sodium: 1823mg | Potassium: 511mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1320IU | Vitamin C: 11mg | Calcium: 337mg | Iron: 3.7mg