Baked Chicken Chimichangas
2 tsp Olive Oil
1 TB Garlic, minced
2 1/2 cups cooked and shredded Chicken
1 1/2 cups Salsa
1 tsp Cumin
2 tsp Chili Powder
1/4 tsp Salt
1 tsp Garlic Powder
2 16 oz cans Refried Beans
1 4-1/2 oz can Green Chilies, chopped
8 Burrito-size Flour Tortilla Shells or Whole Wheat Shells
Grated Cheddar Cheese
1 TB melted Butter
In a large skillet, over medium-high heat, saute garlic in oil until lightly browned. Add chicken, salsa, cumin, chili powder, salt and garlic powder. Stir until heated through. Add 1 cup refried beans and 1/2 of the green chilies (saving the remaining chilies and add to refried beans). Stir well.
Take 1 tortilla shell and spoon about 1/2 cup of chicken mixture down center of tortilla. Fold tortilla up from the bottom, fold in each side, then fold over gently. Place each chimichanga, seam side down, on a foil covered cookie sheet.
Brush melted butter over tops of chimichangas.
Bake at 425 for about 15 minutes or until the edges are lightly browned. Remove from oven, generously sprinkle with grated cheese, and bake 5 minutes longer until cheese is melted and browned.
Serve with sour cream, guacamole and refried beans topped with cheese.
Refried Beans – In a medium saucepan, heat remaining beans, adding 3-4 TB chili powder or taco seasoning, 1/2 can chopped green chilies and 1/4 cup milk (1/3 cup milk can be used for a thinner consistency). Stir until creamy and heated thru. Serve topped with grated cheddar cheese.
Serve these crispy chimichangas with Spicy Guacamole, salsa and sour cream and a side of refried beans and Spanish rice. Enjoy!