Baked Chicken Chimichangas
Looking for a quick weeknight meal that's delicious & healthy? These Baked Chicken Chimichangas are easy to make & healthier than the typically fried Tex-Mex dish. Plus, they make a great freezer meal!
Makes: 8 chimichangas Prep Time: 15 mins Baking Time: 20 mins
Ingredients:
– Olive oil – Onion – Chili powder – Salt – Garlic – Cooked chicken – Chipotle chiles in adobo sauce
– Oregano – Salsa (however spicy you like it) – Cooked brown rice – Flour tortillas – Shredded cheddar – Sliced olives
Add olive oil to a large skillet over medium heat. Add onion, chili powder, & salt & cook for 3 mins. Add garlic & cook for another 2 mins.
Make Filling
Add chicken, chipotle chiles, adobo sauce, & oregano to skillet & stir to combine. Mix in salsa & cook for about 5 mins.
Make Filling
Stir in rice and cook until rice is heated through.
Make Filling
Scoop ¾ cup of filling into the center of tortilla & sprinkle with cheddar cheese & sliced olives (if desired).
Make Chimichangas
Fold bottom edge of tortilla tightly over the filling. Fold in the sides & then fold the top down to cover filling.
Make Chimichangas
Place on baking sheet, lightly brush with olive oil & bake for 16-20 mins. until turning golden.
Bake Chimichangas
Serve with toppings like avocado, sour cream, tomatoes, additional cheese, & olives.
Add Toppings
These are easy to freeze! Just wrap unbaked chimichangas in plastic wrap, place in Ziplock bag, & freeze.
For Freezing...
Brush with olive oil, & bake @400 for 24-28 mins., until cooked through & golden
When Ready to Eat
These baked chicken chimichangas are easy enough for a weeknight meal and are SO delicious!
ENJOY!!