Baked chicken chimichangas are flour tortillas stuffed with refried beans, saucy salsa, melted cheese, and seasoned cooked chicken. Then we fold them and bake them in the oven until they're golden, crispy, and deliciously messy!
½ - 1cupshredded cheddar cheese, plus more if desired
Kosher salt
Toppings: Diced tomatoes, Sour cream, Guacamole, Salsa, and Shredded Cheese
Instructions
Preheat the oven to 400°F. Spray a baking sheet with olive oil spray.
In a medium bowl, mix together chicken, salsa, cumin, oregano, chili powder, onions, and cheese.
Spread 1 to 2 Tablespoons beans in the center of a tortilla. Place 1/2 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.
Serve warm with desired toppings.
Notes
Frying: In a large skillet, heat vegetable oil and place chimichangas seam-side down. Turn every 30 seconds, or until lightly golden.Freezing: Roll as directed, however do not bake. Wrap tightly in plastic wrap and transfer to freezer bag. Freeze for up to 3 months. Bake from frozen when ready to serve. Keep them in the oven for a little while longer to get crispy.