Baked Chicken Chimichangas
Baked Chicken Chimichangas

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, baked chicken chimichangas. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Stir together cream cheese, pepper jack cheese and taco seasoning. Tuck in sides and roll up each tortilla. Chimichanga is a Mexican entree that traditionally is a tortilla filled with meat or beans.

Baked Chicken Chimichangas is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Baked Chicken Chimichangas is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook baked chicken chimichangas using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Baked Chicken Chimichangas:
  1. Make ready 1 lb Cooked shredded chicken
  2. Prepare 2 tbsp Oil
  3. Make ready 1/2 cup Chopped onions
  4. Make ready 1/3 clove Garlic
  5. Prepare 1/3 cup Chili powder
  6. Get 16 oz 1 jar salsa
  7. Prepare 4 tbsp Water
  8. Get 1/2 tsp Cumin
  9. Take 1/2 tsp Cinnamon
  10. Prepare 2 pinch Salt to taste
  11. Make ready 6 10 inch tortillas warmed
  12. Get 1 can Refried beans
  13. Make ready 1 as needed Sour cream.

I shredded the meat from a rotisserie chicken and made Mexican rice and beans from scratch earlier in the day then assembled and baked the chimichangas later. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Roll up from bottom and place seam-side down on a baking sheet. Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet.

Instructions to make Baked Chicken Chimichangas:
  1. Heat oven @ 425*F
  2. In large saucepan, sauté onion and garlic until tender. Stir in chili powder, salsa, water, cumin, and cinnamon. Pour mixture into blender. Process until smooth. Pour mixture back into sauce pan. Add chicken and salt
  3. Grease large baking pan. Spoon in a spoonful of refried beans down the center of each tortilla. Top with some chicken mixture. Fold up bottom, top, and sides of tortilla. Use toothpicks to help.
  4. Bake 10 to 15 until golden brown. Turn every 5 mins. Serve with sour cream.

Place the chicken breasts into a large saucepan. Baked Chicken Burritos AKA 'skinny chimichangas' are restaurant delicious without all the calories! These Chicken Burritos are made super easy by stuffing them with the BEST slow cooker Mexican shredded chicken, baking to golden perfection and smothering in most incredible Cheesy Green Chili Sour Cream Sauce. You can make the chicken and sauce ahead of time and then reheat for crazy fast assembly! Fold in the ends and roll up.

So that’s going to wrap this up for this exceptional food baked chicken chimichangas recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!