- Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 8 large flour tortillas
- Olive oil spray
- Sour cream and fresh cilantro (for serving)
Directions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded chicken, refried beans, shredded cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Lay a flour tortilla flat and spoon about 1/3 cup of the chicken mixture in the center. Fold in the sides and roll it up tightly, then place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Lightly spray the chimichangas with olive oil spray to help them crisp up in the oven.
- Bake for 25-30 minutes, or until golden brown and crispy.
- Serve warm with sour cream and fresh cilantro on the side.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 8 servings
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