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Baked Chicken Chimichangas

Baked Chicken Chimichangas

The ultimate comfort food for any occasion, Baked Chicken Chimichangas are crispy, filled with tender chicken, and bursting with flavor. Perfect for a quick weeknight dinner or a gathering with friends, these baked beauties are sure to impress and satisfy your cravings. Make them tonight!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Mexican
Servings 5 servings
Calories 350 kcal

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Skillet
  • Chef's Knife
  • Saucepan
  • Cutting Board
  • Baking Sheet
  • Oven

Ingredients
  

  • 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 diced green chiles
  • 4 cups chopped cooked chicken
  • 2 tablespoons sour cream
  • 5 large tortillas
  • 1 16-ounce refried beans
  • 1 1/2 cups shredded Mexican cheese
  • cooking spray
  • lettuce for serving
  • salsa for serving
  • cilantro for serving
  • pickled jalapenos for serving
  • 1/2 cup sour cream
  • 1 tablespoon lime juice

Instructions
 

  • Heat vegetable oil over medium heat in a large nonstick skillet. Add diced onion and cook for 2 to 3 minutes.Add garlic and cook 1 minute.
  • Add chili powder, ground cumin, and salt. Cook and stir for 15 seconds.
  • Add tomato sauce and chicken broth and simmer until thickened.
  • Stir in the diced green chiles, chopped cooked 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 shredded Mexican 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 9×13-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.

Notes

Extra tips or suggestions here.
Keyword Baked Chicken Chimichangas, baked chicken recipes, easy chimichanga recipe, Mexican comfort food