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Baked Chicken Chimichangas
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Ingredients
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Step by step
Method
4 steps
- 1
Heat the oven to 400°F and lightly grease an 8-inch baking dish. Warm the oil in a skillet over medium heat, then cook the onion and garlic for about 2 minutes until soft and fragrant.
- 2
Add the chicken strips, chili powder, cumin, paprika, salt, and pepper. Cook for 2–3 minutes, then pour in the broth and let it bubble for 3–4 minutes until reduced by half. Stir in the tomato sauce and simmer another 4–5 minutes until thick.
- 3
Turn off the heat and stir in the Colby Jack and cream cheese until melted. Spread refried beans over each tortilla, leaving a 2-inch border, then add the filling. Fold in the sides and roll each one snugly like a burrito.
- 4
Place the chimichangas seam-side down, spray the tops with oil, and bake 10–15 minutes. They are ready when the tortillas are crisp and golden and the centers are hot; top with sour cream and serve.