Oven Baked Chicken Chimichanga Recipe
Super simple this easy recipe is made with leftover chicken, this is a meal everyone will love!
Servings 8
Calories 380kcal
Ingredients
- 2 cups shredded chicken meat
- 8 flour tortillas
- 16 ounce can of chili beans or refried beans
- 16 ounce can of enchilada sauce
- 2 cups of grated cheddar or pepper jack cheese
- 2 tablespoons taco seasoning
- 2 cups salsa
- ½ cup sour cream
- Additional garnishes - avocado olives, tomatoes and onions
- Non stick cooking spray or olive oil
Instructions
- Preheat your oven to 375 degrees.
- Prepare baking sheet by spraying it liberally with a non-stick coating or brushing with olive oil.
- Drain the chili beans (do not rinse) and mash them up a bit. Add the chicken, sprinkle with the taco seasoning and mix together.
- Prepare each tortilla by placing chicken mixture, beans, enchilada sauce and shredded cheese in the center of each tortilla.
- Fold in the sides of the shell and then roll them into a package, burrito style. Lay each on the baking sheet.
- Continue with the remaining ingredients, laying each one on the baking sheet seam side down. Before putting them into the oven, spray the tops of the shells with non-stick coating or brush with olive oil, making sure they are well covered.
- Bake for 20-25 minutes until they are golden and crisp.
- Serve with your favorite toppings and enjoy!
Nutrition
Calories: 380kcal | Carbohydrates: 36g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1875mg | Potassium: 590mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1180IU | Vitamin C: 4.2mg | Calcium: 292mg | Iron: 3.2mg