Description
Delicious baked chicken chimichangas filled with a creamy chicken and cheese mixture, wrapped in crispy tortillas. Perfect for dinner or snacks.
Ingredients
Scale
- 2 Tbsp vegetable oil
- ½ yellow onion, small diced
- 2 garlic cloves, minced
- 2 chicken breasts, cut into small strips
- 1 Tbsp chili powder
- ½ tsp cumin
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ cup chicken broth
- 1 8 oz can tomato sauce
- 2 cups Colby Jack cheese, shredded
- 4 oz cream cheese
- 1 16 oz can refried beans
- 4 large flour tortillas
- Non-stick cooking spray
- ¼ cup sour cream (for topping)
Instructions
- Gather all ingredients. Dice the yellow onion and mince the garlic. Cut the chicken breasts into small strips. Preheat the oven to 400°F and grease an 8×8 inch oven-safe baking dish.
- Heat the vegetable oil in a medium sauté pan over medium heat. Add the diced onions and minced garlic, sauté for about 2 minutes until softened and fragrant.
- Add the chicken strips to the pan, season with chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally until lightly cooked on the outside.
- Pour in the chicken broth to deglaze the pan, stirring to scrape up any browned bits. Reduce the liquid by half over 3-4 minutes.
- Stir in the canned tomato sauce and allow to simmer for 4-5 minutes until thickened.
- Remove from heat and stir in shredded Colby Jack and cream cheese until fully melted and creamy.
- Lay out the large flour tortillas and evenly spread refried beans on each, leaving a 2-inch border. Spoon the chicken and cheese filling in the center of each tortilla, fold in the sides and roll up tightly, sealing the filling inside.
- Place chimichangas seam-side down into the greased baking dish. Lightly spray the tops with non-stick cooking spray.
- Bake for 10-15 minutes until tortillas are golden brown and crispy.
- Remove from the oven and serve hot, topped with sour cream and additional toppings like salsa or guacamole.
Notes
Use fresh ingredients for better flavor. Allow chimichangas to cool before serving for easier handling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg