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Chicken Chimichangas
These chicken chimichangas are baked instead of fried, so they're extra easy!
Course
Main Course
Cuisine
Mexican
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
4
servings
Calories
649
kcal
Author
Karly Campbell
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
chimichanga
|
Calories:
649
kcal
|
Carbohydrates:
49
g
|
Protein:
34
g
|
Fat:
35
g
|
Saturated Fat:
19
g
|
Cholesterol:
115
mg
|
Sodium:
1823
mg
|
Potassium:
511
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
1320
IU
|
Vitamin C:
11
mg
|
Calcium:
337
mg
|
Iron:
3.7
mg