Adapted from Chicken Chimichanga at iheartnaptime.net (https://iheartnaptime.net/baked-chicken-chimichangas/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From iheartnaptime.net

Chicken Chimichanga

Name: Chicken Chimichanga
Prep time: 10 min
Cook time: 25 min
Yield: 6 servings
Ingredients: Olive oil spray; 3 cups cooked chicken, chopped or shredded; ¾ cup salsa; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon crushed dried oregano; 2 chopped green onions; 6 (8-inch) large burrito-style flour tortillas; 1 cup refried beans, divided; ½ - 1 cup shredded cheddar cheese, plus more if desired; Kosher salt

6 servings · 10 min prep · 25 min cook

Ingredients

Olive oil spray
3 cups cooked chicken, chopped or shredded
3/4 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon crushed dried oregano
2 chopped green onions
6 (8-inch) large burrito-style flour tortillas
1 cup refried beans, divided
1/2 - 1 cup shredded cheddar cheese, plus more if desired
Kosher salt

Steps

Preheat the oven to 400°F. Spray a baking sheet with olive oil spray.
In a medium bowl, mix together 3 cups chicken, ¾ cup salsa, 1 teaspoon cumin, ½ teaspoon oregano, 1 teaspoon chili powder, 2 onions, and ½ - 1 cup cheese.
Spread 1 to 2 Tablespoons beans in the center of a 1 tortilla. Place ½ cup of chicken mixture on top of beans. Fold in sides of the tortilla and roll it into a burrito. Place on baking sheet. Repeat with remaining tortillas and filling.
Spray the top of the tortillas with olive oil spray and sprinkle with salt. Bake 25 minutes, or until golden brown.
25 min
Serve warm with desired toppings.

Nutrition

Per serving

kcal: 364
protein: 29 g
carbs: 23 g
fat: 17 g

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