Baked Chicken Chimichangas
Here's how to enjoy all the crisp savoriness of chimichangas without deep-frying. Make this dish once, and it's sure to become part of your standard rotation.
Servings: 6
Ingredients:
* 1/2 cup chopped onion
* 2 garlic cloves, minced
* 2 tablespoons olive oil, plus more for brushing on chimichangas
* 1/2 tablespoon chili powder
* 16 ounces salsa (choose your favorite)
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 2 1/2 cups cooked and shredded chicken
* 6 (10-inch) flour tortillas (if stiff, warm before filling)
* 1 cup refried beans
* Sour cream, for serving
* Guacamole, for serving
Directions:
In a large saucepan over medium heat, saute the onion and garlic in 2 tablespoons of the oil until tender. Stir in the chili powder, salsa, cumin and cinnamon. Stir in the shredded chicken and, if you like, salt to taste. Remove from the heat and let cool for a few minutes.
Heat the oven to 450 degrees F. Grease a rimmed 15-by-10-by-1-inch baking pan.
Working with 1 tortilla at a time, spoon a heaping tablespoon of beans down the center. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla and secure with wooden toothpicks if necessary. Repeat with the remaining tortillas.
Place the chimichangas in the greased baking pan, seam side down. Brush all sides with oil. Bake for 20 to 25 minutes, or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.
