Baked Chicken Chimichangas
Delicious baked chimichangas loaded with chicken, gooey cheese, and a perfect baked crispy crunch!
Servings: 4 chimichangas
Cost: 15
Equipment
- DOWAN Casserole Dish, 9x13 Ceramic Baking Dish, Large Lasagna Pan Deep, Casserole Dishes for Oven, 135 oz Deep Baking Pan with Handles, Oven Safe and Durable Bakeware for Lasagna, Roasts, Wedding Gifts, White
Ingredients
- 1 can refried beans
- 4 extra large soft flour tortillas
- 1 pound shredded chicken
- 1 cup mild or medium green chile sauce
- 8 oz Monterrey jack cheese shredded
Instructions
- Start by preheating your oven to 375°F (190°C).
- To make the tortillas more pliable, you can quickly warm them in the microwave or on a dry skillet for a few seconds. This makes them easier to fold without cracking.
- Lay out each tortilla, and in the center of each one, spread a generous spoonful of refried beans. Top the beans with shredded chicken and a sprinkle of shredded Monterey Jack cheese.
- Drizzle about 1/4 cup of mild or medium green chile sauce over the chicken and cheese on each tortilla.
- Fold the sides of the tortilla over the filling, then roll it up tightly, similar to a burrito. Place each rolled chimichanga seam side down in a baking dish.
- Sprinkle the remaining shredded Monterey Jack cheese over the top of the chimichangas. Pour any remaining green chile sauce over them as well.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the chimichangas are golden brown and the cheese is melted and bubbly.
- Carefully remove the chimichangas from the oven and let them cool for a minute or two. Serve them hot with additional green chile sauce if desired.
Nutrition
Serving: 1g | Calories: 589kcal | Carbohydrates: 29g | Protein: 49g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1070mg | Fiber: 6g | Sugar: 4g
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