Baked Chicken Chimichangas oven (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups shredded chicken
02 -
1 cup salsa
03 -
2 tablespoons taco seasoning (1 envelope)
04 -
½ cup sour cream
05 -
4 large flour tortillas
06 -
16 ounces refried beans (1 can)
07 -
1 cup shredded cheddar cheese
08 -
1 tablespoon cooking oil
→ For Topping
09 -
½ cup red enchilada sauce
10 -
¼ cup sour cream
# Instructions:
01 -
Preheat your oven to 425°F (220°C).
02 -
In a large bowl, mix shredded chicken, salsa, taco seasoning, and ½ cup sour cream until well combined.
03 -
Lay a tortilla flat. Spread ¼ of the beans, followed by ¼ of the chicken mixture, and ¼ of the cheese. Fold the sides and roll tightly like a burrito. Repeat with remaining tortillas.
04 -
Brush the bottom of a baking sheet with oil. Place the chimichangas seam-side down and brush the tops with remaining oil. Bake for 15 minutes.
05 -
Remove from the oven, pour enchilada sauce over each chimichanga, and sprinkle with extra cheese. Return to oven for 3–5 minutes, until cheese is melted.
06 -
Top with sour cream and pico de gallo if desired. Serve immediately.
# Notes:
01 -
This recipe makes 4 large chimichangas, or 8 smaller ones using taco-sized tortillas.
02 -
Can be frozen before or after baking. Store in a freezer-safe container.
03 -
Reheat in microwave or covered in foil in the oven.
04 -
Feel free to substitute with your favorite cheese blend.
05 -
Great for meal prep or doubling to serve a crowd.